It's really, REALLY worth doing his chicken wing recipe, which takes three days. Because of where I live now - only one decent restaurant, nearest city 9 hours drive - I have spent alot of time cooking, necessity being the mother of invention. I find Chang flawed alot of the time - his pork buns actually aren't THAT great, his ramen base merely OK, his spring onion noodles are horrible - but I did those chicken wings for The Doc's birthday last year, and they were totally, totally worth the time invested. Which is just as well, because having spent 3 days fucking confitting them etc, if they hadn't have been, I would have flown to fucking LA and chop chop chopped his cock off.I really like David Chang's Momofuku cookbook, which is very chef-in-pro-kitchen at points - am I ever going to make frozen and shaved foie gras? I doubt it. The recipe for his take on bowl of noodles is 15 pages long. But weirdly, I've used it - made pork belly rolls (didn't bake the rolls myself though), kimchee a bunch of times and a kimchee stew once. I wish Katie was not veggie 'cos I'd like to cook this again, very soon.