"momofuku" news and stories

• They sell seashells by the seashore -- the shore in Sheepshead Bay, that is.
• Looking for clams? We've got your back.
• Meanwhile, the seafood industry in the gulf is reeling from the oil spill.
• Hungry Girl is on tour -- and she's saying what she really thinks about diet foods.
• At Má Pêche, the newest member of the Momofuku family, you can get "a punishing meal, deeply satisfying and utterly over the top." But you can't get dessert.

• The Chefs of Top Chef Masters Season 2: A Field Guide [Eater]
• The Joy of Cooking with Your iPad [Huffington Post]
• First Camera, Then Fork [NY Times]
• Eating Five a Day Will Not Protect You Against cancer [Independent]
• Momo' for Mamas: Inside the Latest Momofuku [Atlantic]
• Spain's White Wine's Sparkle in the Spring Sun [LA Times]
• Android Apps for The Home cook, Part 1 [The Kitchn]

Slashfood has long been a fan of Momofuku Milk Bar's Crack Pie, and it seems we're in good company.

Anderson Cooper confessed Tuesday during a guest host spot on "Live with Regis and Kelly" that he and his famous mom, Gloria Vanderbilt, can't get enough of Christina Tosi's Crack Pie.

"They have a pie that's called crack pie that is literally crack," Cooper said. "There is crack in that pie because once you have that pie, you can think of nothing else but having more of that crack pie."

Well there's not exactly crack in there. Tosi's recipe calls for butter, heavy cream and sugar. Lots of it.

"I sent it to my mom," Cooper said. "My mom's now addicted to crack -- pie. And uh, yeah, seriously, my teeth are going to fall out. It's like doing crack. After a while of doing it your teeth will fall out."

To which, Kelly Ripa quipped, "crack pie is whack."

To drive home just how much he loves the pie, he brought the studio audience samples on Wednesday's show.

Cooper's also a fan of Milk Bar's Compost cookie. "It's the best cookie I've ever had."

UPDATE: Now you can order Crack Pie and Compost Cookies from Momofuku Milk Bar online.

[Via Serious Eats]

'Momofuku'
by David Chang and Peter Meehan
Photographs by Gabriele Stabile
Clarkson Potter -- 2009
Buy it on Amazon

Even if you haven't eaten at one of the Momofuku restaurants in New York City, chances are you've heard about David Chang -- the James Beard award-winning chef painted at times as a "neurotic" "culinary rebel" who just happens to be "a pork-loving, pickle-happy individualist."

Well, now it's his turn to tell his story. The world is finally getting a cookbook from the man who built his food empire on a simple bowl of ramen.

"Living up to high expectations sucks," he writes in "Momofuku." "But for all that, I know this: I am one very lucky bastard."

Lucky, yes, but it helps that his creations are filled with unlikely but delicious flavor pairings.

See what we tested and whether it's worth buying after the jump.

Momofuku Milk Bar Volcano Photo: Kat Kinsman

A few of the best stories spied elsewhere on the Web this week:

A new study from the University of South Carolina finds comfort food not as comforting as you'd think.

A snacking-while-driving invention makes talking on your cell phone while driving seem positively safe and sound.

Despite the recession, consumers are still willing to shell out as much as $999 per person to rub shoulders with celeb chefs at food festivals across the nation.

David Chang, of Momofuku fame, may open a Milk Bar in Georgetown.

More Americans are starting small farms, sometimes called 'hobby' or 'lifestyle' farms, which provide much of the food found at the nation's farmers' markets and roadside stands.

Now you can get your candy fix and your rock on with Kiss-branded M&M's.

Le Bernardin reservations out of your reach? Chef Eric Ripert launched a wine club, giving the average Joe access to his vino-expertise and recipe pairings to use at home.