This is a fantastic memoir that is primarily about the creative spirit. David Chang is definitely an artist. I did not know much about him personally when I picked up this book, but I knew about and had been to his restaurant sensation Momofuku and was interested to learn about the man behind it. I got much more than I expected in this memoir which is honest and real and insightful into the human condition as well as food.

Just as the chef is known for his innovative and creative approaches towards food, the book itself is innovatively structured. In one chapter he crosses out his previous self-important thoughts about himself and replaces them with a more measured and insightful critique. In another he discusses some passionate conversations he had with Tony Bourdain. In others, he very frankly discusses his therapy, and the ways he failed to be a good person or reflect on his issues when he was away from his therapist. There's also a lot of really thoughtful discussion on racism and racist stereotypes, starting with an introduction discussing some covers that were tried and rejected by readers. The book is peppered with conversational footnotes, hilarious and personal staff emails, literary references, and all kinds of information that make you really feel like you have gotten to know everything about the writer - his soul laid bare. At the end of the book there are 33 Rules for Becoming a Chef. These are pretty wonderful -- very funny, very creative and very encouraging. Example: "All my favorite singers couldn't sing. Don't worry if you lack talent or skills. Tenacity is all you really need."

It's really refreshing to read a memoir by someone this successful who admits he was scared all the way through his success that he was on the edge of disaster. It's also impressive to read about the restaurant scene, the grueling work and the sometimes abusive atmosphere in a way that is not at all glamorized. I find a lot of restaurant memoirs tend to lionize the chefs who behave this way - and not only does Chang recognize it in himself but he has reached a point where he can fully appreciate the problems it caused. He also does an incredible job discussing his bipolar diagnosis and the ways it affects his life. You get a sense, reading the book, that for all the troubles and obstacles his mental health caused, his unique brain was also responsible for so many of his out-of-the box creative successes. This is a really empowering message and one that I think resonates with a lot of artists and creative types.

I just loved everything about this memoir, and this guy: his honesty, his tenacity, his creativity, his mind and his whole book, which is beautifully written. One of the best chef/foodie memoirs I have ever read, but it transcends that and, like all memoirs, ends up being just a fascinating story about a very interesting and talented human being. 5 stars.

Thanks to NetGalley, Penguin Random House and David Chang for the ARC of this fantastic book.

Today, David Chang is recognized as one of the most famous chefs in the world. From cookbooks to multiple restaurant concepts to his own Netflix show Ugly Delicious, Chang has done (and cooked) it all. But in this memoir, he goes back to his roots and explores the failures and successes that made him the chef he is today.

I didn't know a ton about David Chang when I started his memoir. I know of Momofuku, and I've seen a few episodes of Ugly Delicious. My general opinion at the start of the book was that I thought he was a cool guy. I must admit that I walked away liking Chang a little less. But at the same time, I really respect how open and honest he was about his own faults: anger management, being hard on his employees, irreverence to the point of disrespect of other chefs, and more. This book is a lot better for Chang being upfront about those things, even if it changed the way readers see him. And there's definitely a lot of great stuff here for anyone who loves food!

I admit it, I love chef memoirs, and I really enjoyed this one by David Chang. His story of his struggles with his Korean heritage, his parents and finding a decent job was told with humility. He’s so honest with his discussion about his battle with bi-polar behaviors. It’s not a straight forward story. It’s a story of hard-work and if you’ve read other celebrity chef memoirs, its unlike the others. I still wonder how he made it, but I loved that it became more like sitting with him and having him speak randomly about different things, like how he selected the music for his restaurants. As a teacher, I’d say he’s done a admirable job at self-assessment as a son and as a chef.

Review Phenomenal memoir and one that moved me to tears as I read it. I've been a huge fan of David Chang of Momofuku fame for a long time and remember seeing him be outspoken and assertive (and sometimes aggressive) in the media over the years and always silently rooting him on. Reading his memoir, I could see the correlation to memories I've had of his career to the moments he captured in these pages. He is not known for holding back and his memoir is no different. He talks about his mental health, he talks about his childhood and relationship (or non relationship) with members of his family, he talks about building his empire. But there's such a candid and vulnerability to the telling of his story. I shed tears reading about Quino, one of his colleagues who was there from the beginning. How he feels about his friend , even as he left the organization, was conveyed to me, the reader, and their friendship touched me so much. And the chapter about his wife, Grace. So beautiful and to see them on social media with the new baby just makes me happy. I deeply respect Chef Chang and love his bold cooking, but I also appreciate him as being a role model for other Korean Americans, whether he wants to be or not! :) He writes about how we are NOT a monolith and we most certainly are not. But we need writers, artists, chefs, filmmakers and leaders in all capacities to show we are not just doctors, lawyers, engineers, dry cleaners, beauty supply owners, liquor store owners and other stereotypical Korean American occupations. There's something beautiful about ssam and kimchi and all the other korean flavors being more recognized and accepted nowadays. Just 35 years ago, I was the kid who had to open a lunchbox at school to be shunned and ridiculed and I threw away my mom's precious kimbap and her tupperware because everyone was "ewww-ing" me and I played it off as if I didn't know why my mom would pack me that gross food when it was lovingly and painstakingly prepared by her and she warned me not to take the food to lunch but I insisted because I didn't want someone to eat it while I was at school. I cried while telling her I lost the tupperware, never telling her I threw away her precious kimbap. I've told his story to my kids who take seaweed as a snack now to school (the very smell that caused my heartache in middle school) and tell me they don't care if kids laugh at their lunch boxes. It's individuals like David Chang who have worked hard and against the grain in both American and Korean cultures for my kids to have it easier today in the lunchroom. And that's just one aspect of Asian American life that's changed over the years. Read this memoir, it's not just about cooking or building an empire, it's a slice of Korean American life and through Chang's experiences, you may find there are themes that are central to all of us, regardless of where we come from. Mental health, family, starting a career - these are all universal things. And of course, the ultimate unifier - food. <3

This is a book that I was really looking forward to reading and it did not disappoint me. I know Chef Dave Chang from watching him on the Netflix show, Ugly Delicious as well as his appearances on other food and cooking programs. This book reveals a lot about his life and about the inner workings of a startup restaurant in New York City. From this book I started listening to his podcast, The Dave Chang Show, which is also very eclectic and enlightening on a variety of topics relating to family, sports, restaurants, and cooking.

I'm so pleased this book will be released this coming week because I'm sure a LOT of folks are eager to delve into the mind of Dave Chang, no matter how challenging that can be at times. He's very open and honest about his struggles with substance use and abuse along with his current health regimen which includes medication and talk therapy. Great book from a truly fascinating genius.

4.5 stars

Let me start off this review with a full disclosure: prior to deciding to read this book, I had never heard of David Chang or Momofuku. I know it’s probably hard to believe, especially since there is a Momofuku restaurant in Los Angeles (though to my defense, it’s in the downtown area, which is far from where I actually live) and from what I understand (after the fact, of course), Chang is “prolific” enough to have his own Netflix show, podcast, as well a bestselling cookbook (which means he is not some unknown chef who spends his time holed up in the kitchen), so it’s not like there aren’t plenty of opportunities to have heard of him. In all honesty, I chalk up my ignorance to the fact that I’m not a “foodie” (I love food, but I’m definitely not the “food connoisseur” type), plus I don’t like to cook so there’s not a whole lot of reason for me to pay too much attention to the food world here. So the big question then is how did I hear about this memoir and why would I want to read it in the first place? Well, the answer is a bit complicated. I first heard about Chang’s memoir on a podcast that I was listening to, then later on, coincidentally, I came across an article about Chang that talked about the “rarity” of his success as a chef (and now media personality as well) of East Asian (Korean) descent who was able to “make it big” in the American culinary world. Being of East Asian descent myself (Chinese), this naturally piqued my interest, and so despite not having much clue beforehand who David Chang is and even less idea of what goes on in the culinary world, I decided to pick this memoir up anyway and go with it.

In this memoir, through the “war stories” he tells about his experiences coming up the ranks as a chef and then later, a restaurant mogul, David Chang gives us a candid, fascinating glimpse into the culinary world. What I appreciated most though was the way he presented the culinary industry – and his place in it -- with an intensity and raw honesty that I wasn’t really expecting. On the one hand, he talks about the rewarding satisfaction of creating something that others enjoy, even admire, and why some people would be attracted to the world he inhabits, but on the other hand, he also presents the harsh realities of his world (the grueling hours, the constant stress and pressure, the physical and mental exhaustion, the emotional toll that the often fast-paced and sometimes toxic environment can have on you, etc. ) and why it’s not a profession that everyone is cut out for. In one of my favorite sections of the book, the chapter at the end where Chang outlines 33 Rules for Becoming a Chef, he starts off by saying : “For those who became chefs because they HAD to, it’s crazy that anybody with other options would WANT to work in restaurants” – then subsequently lays out point by point what to expect, in a way that, by the time you get to the end, you get the feeling that being a chef is one of the worst jobs you can possibly choose.

In addition to his candid take on the culinary / restaurant industry however, Chang is also honest about his personal struggles and shortcomings. He talks openly about his anger issues, about his battle with depression that essentially pushed him to open Momofuku in the first place, about how he still struggles with suicidal thoughts, about how he sees a therapist on a consistent basis and oftentimes relies on medication to function. He’s also resigned to the fact that these issues will likely continue to follow him the rest of his life, yet he refuses to let that stop him from continuing to do what he loves. What makes this revelation a big deal is the fact that he comes from a culture where mental illness is an uncomfortable topic that is not usually discussed publicly (it’s very seldom acknowledged or talked about within the family unit either). This part of Chang’s story, as well as when he talks about his family background, resonated the most for me on a personal level. A lot of what he experienced and struggled with as a second generation Asian-American (whose parents immigrated to the U.S. from an East Asian territory) were definitely familiar, as I’ve encountered much of the same as well in my childhood (the same can probably be said of most Asian kids who grew up in immigrant households). The cultural influences relevant to the family environment he grew up in, the nuances of his relationship with his parents and siblings, the racial discrimination he encountered at school and elsewhere, the struggle with his own identity and never really feeling that he fit in anywhere (he refers to himself as a “twinkie” – yellow on the outside, white on the inside – hence, rejected by white kids because his face is “too Asian” while at the same time rejected by the Asian kids because everything else about him is “too white”) – these were all things that he struggled with growing up, though the hardest part is actually having to reconcile all of it physically, mentally, and emotionally as an adult. Ironically, in Chang’s case, he ended up choosing a career that exacerbated these issues rather than alleviate them. Summarizing these childhood experiences in one of the earlier chapters of his book, Chang writes: “This all leads me to question whether kitchen custom created my personal brand of rage. I think the job – the fear, the stress, the habits I’d learned, the culture – unlocked what was already roiling inside me.”

What is interesting to note is that Chang’s struggle with his own identity and cultural background is reflected in his restaurants. As with many Asian cultures, when it comes to food, there is a “traditionalist” sentiment that dictates what can and can’t be done with certain dishes, especially ones that are culturally significant. Chang put it best when he described a meal he attended put on by a Korean chef living in Japan who came up with a celery kimchi dish: “I began to understand that what holds us back from culinary progress is often some cultural roadblock that we honor in the name of preservation – the kind of arbitrary roadblock that says, You’re not supposed to do that with kimchi.” This cultural sentiment played a huge role growing up too, as Chang also wrote about the overwhelming need to blend in as kids, which basically meant hiding the “traditional” foods that he would normally eat at home from his white classmates out of shame and also fear of being further made fun of and teased. All of these experiences made it difficult for Chang to completely embrace his Korean heritage and for many years, with his restaurants, he worked to bury “any sign of Koreanness under other influences and disguises” – for example, all of his restaurants have Japanese names rather than Korean, and up until he opened Majordomo in Los Angeles, he avoided having Korean dishes on the menu (even with Majordomo, there is actually no “traditional” Korean food on the menu , but many of the dishes do have Korean influences, as does the design of the restaurant itself). This is also one of the things that makes the Momofuku enterprise unique, as it doesn’t identify with any one particular culture – rather, it’s an eclectic mix of influences from various cultures (Chang said that whenever he is cornered for an answer on what type of cuisine his restaurant should be categorized as, his number one response is usually “American”).

Even though I can be quite picky when it comes to memoirs, over the years, I’ve read my fair share of both really good ones and really bad ones. David Chang’s Eat A Peach definitely falls under the “really good” category and is a memoir that I absolutely recommend. For those who are interested in joining the culinary industry, this is an insightful read, especially the last section 33 Rules for Becoming a Chef – the advice that Chang gives in this section is invaluable! For those who, like me, aren’t really interested in the culinary world, but just want to read a well-written, fascinating memoir about a person whose experiences are relatable and resonant, even for someone coming from completely different backgrounds, this is definitely a great choice. Reading this memoir actually spurred me to research Momofuku online so I could learn more about it. Oh and I now have Majordomo on my bucket list of restaurants that I would like to visit and eat at some day (once this whole pandemic thing is over of course)!

Received ARC from Clarkson Potter via NetGalley

David Chang is a complex individual as well as multitalented. He probably has as many enemies as he does friends, which is not intentional; it is a byproduct of his brain. While a part of him is creative, visionary, almost ‘out-of-the-box; no, out-of-the-universe, creative; another part of him boils, simmers, like a volcano at 10,000 degrees Fahrenheit, raging and fighting against itself. The only way he can get the two sides to call a truce is to work. Work, like workaholic work. Like do not stop work. Maybe open two, or ten restaurants, everywhere, whatever. He. Cannot. Stop.

David Chang is the well-know Chef that opened the restaurant, Momofuku, famous for its distinct ramen dishes and pork buns, in New York City, and several others around the country and the world. You may have seen him on his TV shows on Netflix, “Ugly Delicious” and “Breakfast, Lunch and Dinner.” He is always smiling.

David was born in Vienna, VA to Korean immigrant parents who arrived here in the 1960’s. He grew up in the Alexandria area with three siblings, went to good schools and had a successful junior golfing career until he started really growing at age twelve. Although always competitive he could not deny his Korean heritage in his largely white community. As with most adolescents, you’d rather fit in, than stand out.

Although David is extraordinarily successful, he battles depression and bipolar disorder. He hates that, ‘his calling card is rage.’ He has been working hard with his Doctor to understand his type of mental illness and various ways to treat it. There is not one medicine or antidepressant that works for everyone, and trying different meds involves time, weeks usually, for effectiveness, then if not, weaning off. Therapy is always combined with the medications. It is always a work in progress, probably forever.

This memoir, which David hates to call it, was an eye-opener for me. I am a huge fan of David Chang, but I did not realize his suffering with mental illness was so intense. I am pleased someone so talented has found a doctor he can work with to help guide him to understand how his brain works with him, and sometimes against him.

I recommend this book to all his fans, and especially to his foes.

Thank you NetGalley, Penguin Random House, and David Chang

First, I love the cover of the book. A tiny man rolls a giant peach up a mountain, a la Sisyphus. I've followed David Chang since he began publishing Lucky Peach magazine (I was a die-hard McSweeneys fan, and LP was one of their projects). The magazine was smart, irreverent, and even though I'm not immersed in the food world, the magazine made me feel like one of the cool kids. It was much like when I read Anthony Bourdain's Kitchen Confidential. Even if you weren't one of them, you just got it. And wanted to know more about it.
Sadly, Chang discusses the loss of his friend Bourdain and doesn't shy from a very frank and critical look at his own mental health. In fact, his struggles with depression and other challenges are the main thrust of the book, which is not what I expected. Don't get me wrong. There's plenty of details about his approach to cooking and the restaurant business, but he gives equal weight to the problems that almost derailed his career.
While the cover is great, the introductory chapter of Eat a Peach is what thoroughly hooked me. Although I liked Chang, I've been burned recently by lackluster memoirs by people too young to have actually lived a life worth writing about. So, when Chang sets out in the intro with self-deprecating humor, I was nonplussed. But then he calls himself on it and proceeds to deconstruct the process of coming up with a cover image. I'll leave those gems for you to uncover. Eat a Peach is a worthy read, whether you're a chef, a foodie, or just think you're cool.

I love the stream of consciousness type of writing that Mr. Chang provided in this book. Yes it is organized but he seems to be writing as if he were talking. Considering he’s not a professional writer, I give him license to be all over the board with his thoughts. I love that he is brutally honest with himself and others. Sounds like he was not a very nice guy to work for most of his professional career until he enlisted a professional coach to help him. I also appreciate his very honest struggle with his mental health demons. Highly recommend. Thanks to NetGalley for a complimentary copy of the book in exchange for my honest review.

I devoured this book this week. Thank you to NetGalley and the publisher for this digital ARC.

I am familiar with David Chang via his Netflix shows and restaurants in Toronto along with his social media. I really enjoy him on ugly delicious and was excited to read this memoir.

I did feel like the book started out with him feeling really reluctant and almost apologetic about the fact that he was writing a memoir at such a young age. He definitely finds his stride throughout the book and it felt like the way he told his story was similar to the way his life has played out thus far.

It was really eye opening and relatable to read about his struggles with mental health. Although I didn’t know a lot about the restaurant industry or many of the names dropped throughout the book, I found it super compelling and wanted to see what happened next. I enjoyed the non-linear storytelling. It does seem like he has matured a great deal in the course of his career and he seems to be at an acknowledging stage for where he may need to continue to do more work. I appreciated that he did not skim over the sexism and harassment experienced by women in the industry and he acknowledged that it was important to discuss even if he got it wrong. I don’t know that he got this wrong, but maybe it would have been cool to hear this part of the story from the point of view of a female he has worked closely with to empower their voice and it would be interesting to see him move past acknowledgement and into more work supporting and highlighting the work of women in the industry.

Overall, I really enjoyed this book more as I got into it and I will recommend or purchase this book for friends/family who are interested in the food industry. I think it would be cool to see this conversational type memoir worked into a documentary or series similar to his other Netflix shows. It would be so interesting to see the behind the scenes of this world a little more.

David Chang is gifted but his bad temper and his battle with depression are his downfalls. He's made plenty of mistakes, has royally gone beyond pissing people off, passed up excellent opportunities due to his stubbornness and ill-temper, and ... no wonder his Omma calls him "Baby King." Not because he is entitled but because he acts like a spoiled, entitled brat, but in a loving way. 

That's the thing about this book is he comes clean about who he is and doesn't beat around the bush or make any excuses. He'll tell you straight up, "I'm an a$$4013." What I enjoy is how he explains why he is one and owns up his s4it. He's a massive depressant, OCD, solar visioned for his visual way, self-doubting, and not comfortable in his own skin. Word of advice to Mr. Chang: you are fine. You're not a Twinkie but a fusion. Remember how you described what fusion food is.

I do love the moments where he reflects and talks about his time with Anthony Bourdain and how much he influenced and centered David Chang. They both are so similar and that scares Mr. Chang. "...How I'm still alive?" asks David Chang. It reveals now matter how successful you are, you are still never good enough in your own eyes but in the eyes of others, you are a winner.

David Chang is such an interesting character in the food scene. It's wonderful to read about his experiences.

Eat a Peach by David Chang
⭐️⭐️⭐️⭐️
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Eat a Peach is the memoir of David Chang, famous chef and owner of the famed Momofuku empire. Chang brings the reader on a journey from humble beginnings growing up in Virginia to becoming the restaurant mogul responsible for many popular restaurants in NYC and beyond. Along the way, Chang shares his reflections on growing up with immigrant parents and his lifelong struggles with mental illness.
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I think David Chang is a really cool, interesting dude, so I was thrilled to receive an advanced copy of his memoir! His story is rough, honest, and emotional. I found his commentary of “otherness” to be especially interesting; as he writes in his book, he grew up feeling too Asian to fit in with his white American peers but not Asian enough to fit in with his Asian peers. I am so appreciative of his honesty regarding his diagnosis of bipolar disorder, his reflections on perfectionism, and his increasing feelings of anxiety as his star rose in the culinary world. He makes no qualms about being difficult to be with and difficult to work with, which at times was very raw and poignant. Fans of Chang’s will also enjoy the behind the scenes look at his restaurants and television endeavors (I always wondered why he was not featured in season two of Mind of a Chef, and this question is answered in the story!) Sending a big thank you to @clarksonpotter @davidchang and @netgalley for my advanced reader’s copy! Eat a Peach will be available on 9/8/20 🍑

David Chang is an extremely successful and talented chef, and his name jumped out at me after eating at Momofuku in the past. The book wasnt what i expected, in a good way. It was filled with transparency about mental health and the reality of David Chang's emotional journey navigating the food industry in such a high powered role. He sheds light on this beautifully, looking forward to reading his other books.

David Chang has soulfully given the readers a frontline intensive look into his Childhood, family and the pressures of trying to find out where he fits in the world.
He intimately shares a 20 year relationship with Therapy, medication and Bipolar disorder. It is a strength not a weakness to admit that you need help and it is brave to accept the help that you need.

He also takes you on this brutally honest, crazy Restaurant roller coaster ride that is his passion and his life. You can see the wheels turning and the uber excitement when David creates a new dish. You can feel the anger when someone screws up.
You will laugh, you will be shocked and yes for those who read this with compassion, you will cry for his deep pain that no one can see.

I have gained a new perception on the “mind of a chef”, the inspiration of creativity, and a new appreciation for ALL of the Restaurant crews from the front of the house to the back of the house who work extremely hard so we can go out relax and a have a great meal.

I gave this book five stars because of the raw open honesty of the Good, the Bad and the Ugly of not only opening up and sharing his own mental disease, but also the huge responsibility of being a Chef/Restaurant owner responsible for many people’s livelihood.

This is a book I would keep on my bookshelf and read again.

Thank You David Chang for sharing your story!
and I get you brother, “Eat a Peach” for peace.✌️
SUSAN W.

I read Kitchen Confidential when it came out in 2007 and was surprised by the gorilla warfare chefs engage in in the name of fine dining. I became a Bourdain fan and from there a Top Chef fan, which is ironic since I don't cook. I loved everything about Chang's book, especially his honesty as he battled addiction on two fronts, as an addict and a workaholic. I've attended many AA meetings with my recovering husband and know that recovery is a difficult and often unsuccessful journey. And anyone in AA will tell you that brutal honesty with yourself and with others is key.

Chang battles with a mood disorder, experiments with different prescription medications and his experiences are a rollercoaster. He takes us with him on his ups and his downs, and his downs are pretty explosive and bewildering. When he is manic, he is spectacularly manic. He recognized that he had created his own prison by taking on so many responsibilities that he couldn't possibly take on any more. "Recovering alcoholics talk about needing to hit rock bottom before they are able to climb out. The paradox for the workaholic is that rock bottom is the top of whatever profession they're in." And since he is a workaholic who battles addiction, he had painted himself into a corner which manifested itself in uncontrollable outbursts of rage.

What comforted him was recognizing that facing failure head-on is a powerful motivating tool. It "means you've already stared the worst-case scenario in the face. It also means that you have more data than everyone else, freeing you up to take risks others won't." The risk taking was that part of his creative genius that brought his name and reputation into the status of celebrity chef, or as one magazine said, food god. Chang shows us the yin and yang of his unique brand, but the yang is possible because he found a counselor who helped him see himself as he is and not as he thinks he is, and in spite of Dr Eliot holding his fingers to the flame, he stayed with him for 20 years and later worked with a life coach, which is different than seeing a counselor. I think the most important journey of all is his inner journey.

He put a lot of work into changing his life and at the right time, met and married a Korean woman, and they lived happily ever after. Actually we don't know that but I feel confident that he has shelved Plan B, which was suicidal ideation.

David Chang has always seemed like a fun, easy to like person. I discovered him on his tv show "Ugly Delicious." Chang is known for his noodle restaurant Momofuku. In this biography tell, readers will see that there is much beyond the "fun guy" surface of Chang. I especially appreciate Chang's transparency about dealing with depression and anxiety throughout his life. Chang's story will be especially enjoyable for foodies and those in the know about the food world. I thoroughly enjoyed this personal examination and glimpse into the real world of fame and cuisine. Thank you to Netgalley for an advanced reading copy of this book in exchange for my honest review.

It is a memoir. Let’s get that out of the way first. But if you’re at all familiar with David Chang, this book is what you’d both expect and were hoping for: 300 pages of Chang’s quirky conversational style that simplifies complex cuisine, tying it to pop culture, food you’re familiar with and makes you want to grab a beer with the guy, even if you don’t get samples of pork belly-infused pintxo out of the deal.

Chang has established himself as a worthy successor to Tony Bourdain: if Bourdain is the Jesus Christ of chefs-turned-spiritual guide, Chang is Paul waking up on the road to Tarsus. He’s on his way, as worth watching as anyone, and vastly entertaining to boot. There’s the expected share of tiresome genius chef-as-tortured artiste tropes, and from a food industry perspective, EAP isn’t revelatory like Kitchen Confidential. It sheds some light on the celebrity-chef empire-building process, but a more lasting contribution to the genre might be that Chang gives valuable airtime to the challenges of mental health issues that face both those in the food services industry as well as leaders in any field. Chang doesn’t try to hide these struggles by using his success as a shield, or even try to mask them as minor nuisances he’s become better for having overcome. Instead he is forthright on how debilitating and potentially devastating his illness has been. For that if nothing else, EAP is worth a read. However, if you’re a Chang fan, there are plenty more reasons to dig in. If you’re not a Chang fan, reading EAP may just convert you.

Vivid, electrifying, and close-to-the-bone memoir/manifesto from one of the era's most revolutionary chefs (Momofuku, etc.). Chang manages to be edgy and confrontational while also self-deprecating about his own mistakes and at times unwilling membership in the boys' club of celebrity chefs. Delicious, thoughtful, and exciting.

[I cannot provide a link to my full review for this book as it was for a publication that does not use bylines.]

David Chang writes a raw, sometimes painfully honest account of his early life, mental health and rage issues, that is at times compulsively readable. Other pages had me cringing at his extremely honest assessment of his sometimes terrible behavior, which makes Gordon Ramsey sound like a kindergarten teacher.
Mixed feelings about this one.