828 Broadway, 212-473-1452, strandbooks.com
Getting a table at one of David Chang's Momofuku restaurants—the original Noodle Bar, the much-beloved Ssäm Bar, the 12-seat Ko or the new, dessert-heavy Milk Bar—usually requires the patience of a saint. But with the publication of his first cookbook, coauthored by former New York Times $25-and-under reviewer Peter Meehan, you can skip the lines and create his Korean-influenced meals at home. Chang and Meehan will sign copies of the book at the legendary Strand Bookstore on December 2, five weeks after the book's release, in addition to discussing it with fellow big-name chef Mario Batali. That should give you just enough time to come up with questions for Chang on how to perfect his pork buns or, for the slightly heart-healthier, roasted corn with onions and white miso (a dish so popular that, to spare running his cooks ragged, he lamentably removed from the menu).

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