Momofuku Milk Bar

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More About This Book

Overview

The highly anticipated complement to the New York Times bestselling Momofuku cookbook, Momofuku Milk Bar reveals the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the wildly popular bakery.

A runaway success, the Momofuku cookbook suffered from just one criticism among reviewers and fans: where were Christina Tosi’s fantastic desserts? The compost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; the crack pie, a sugary-buttery confection as craveable as the name implies; the cereal milk ice cream, made from everyone’s favorite part of a nutritious breakfast—the milk at the bottom of a bowl of cereal; the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside.

Momofuku Milk Bar finally shares the recipes for these now-legendary riffs on childhood flavors and down-home classics—all essentially derived from ten mother recipes—along with the compelling narrative of the unlikely beginnings of this quirky bakery’s success. It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began, and Christina’s playful desserts helped the restaurants earn praise from the New York Times and the Michelin Guide and led to the opening of Milk Bar, which now draws fans from around the country and the world.

With all the recipes for the bakery’s most beloved desserts—along with ones for savory baked goods that take a page from Chang’s Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese—and 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun.

Editorial Reviews

From Barnes & Noble

Critics said that David Chang's Momofuku Cookbook lacked only one thing: recipes for Christina Tosi's dessert confections. Momofuku Milk Bar fills that sweet tasting void with scores of recipes for goodies including layer cakes, Cereal Milk Ice Cream, and Christina's crowd-pleasing chocolate-chip Compost Cookie. Sinfully good, yet without guilt.

Publishers Weekly
Tosi, the chef and owner of New York’s bakery, Momofuku Milk Bar, has penned the successor to David Chang’s Momofuku cookbook. Chock full of inventive desserts that recall childhood favorite sweets—think cereal milk ice cream pie, Fruity Pebbles marshmallow cookies, and candy bar pie—this isn’t your traditional dessert book. Tosi’s passion for all things sugar-related and her casual tone—“you plop a sauce onto one side of a serving plate or bowl”—make for a fun and inspiring guide. Bits of memoir include insight into the toughness of the restaurant business, and the story of how the under-30-year-old set up shop and caught the attention of Anderson Cooper with her “Crack Pi,” an almost addictive oat-cookie crust–filled concoction. Numbered recipe steps and ingredients, equipment, and techniques sections set up home bakers for the adventure that follows in the dishes that are derived from 10 “mother” recipes. A sampling of savory dishes round out this unique title. (Oct.)
More Reviews (1) Fewer Reviews
Library Journal
Tosi organizes this unusual cookbook around ten "mother" recipes for the creamy, crunchy, yummy components of the pies, cakes, cookies, composed desserts, and even breads that have made her Momofuku Milk Bar a New York City institution. In a charmingly casual tone, she offers an insider tour of the bakery, divulging the secrets necessary for home cooks to capture some of the Momofuku magic while making clear the amount of dedication required to create desserts of this caliber. Her recipes combine playful, nostalgic flavors (Fruity Pebbles, peanut butter and jelly, malted milk) with pastry chef acumen. When the recipes call for more esoteric ingredients (passion fruit puree, gelatin sheets, feuilletine), Tosi suggests sources and provides substitutions where possible. This beautifully illustrated book includes such tempting confections as Cornflake-Chocolate Chip-Marshmallow Cookies and Kimchi Croissants with Blue Cheese. VERDICT A challenging but approachable book, highly recommended for ambitious home cooks.—Jane laPlante, Minot State Univ. Lib., ND

Product Details

  • ISBN-13: 9780307720498
  • Publisher: Crown Publishing Group
  • Publication date: 10/25/2011
  • Pages: 256
  • Sales rank: 13,970
  • Product dimensions: 8.20 (w) x 10.10 (h) x 0.90 (d)

Meet the Author

Christina Tosi
Christina Tosi

Christina Tosi is the chef and owner of Momofuku Milk Bar, called “one of the most exciting bakeries in the country” by Bon Appétit. As founder of the dessert program at Momofuku, Christina helped Momofuku Ko earn two stars from the Michelin Guide and Momofuku Ssäm jump onto San Pellegrino’s Top 100 Restaurants in the World list at number 31. Shortlisted for a James Beard Foundation Rising Star Chef Award, she was also named to the New York Times T Magazine’s Nifty Fifty list. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day. Visit Christina at www.momofuku.com.

Recipe

Corn Cookies
makes 13 to 15 cookies

225 g butter, at room temperature OR 16 tablespoons (2 sticks)
300 g sugar OR 1 ½ cups
1 egg
225 g flour OR 11/3 cups
45 g corn flour OR ¼ cup
65 g freeze-dried corn powder OR 2/3 cup
3 g baking powder OR ¾ teaspoon
1.5 g baking soda OR ¼ teaspoon
6 g kosher salt OR 1 ½ teaspoons

1. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes.

2. Reduce the mixer speed to low and add the flour, corn flour, corn powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl.

3. Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not bake properly.

4. Heat the oven to 350°F.

5. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be faintly browned on the edges yet still bright yellow in the center; give them an extra minute if not.

6. Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Customer Reviews

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Sort by: Showing all of 4 Customer Reviews

  • Posted January 24, 2012

    Great Book, Highly Recommend

    There is some great information in this book that can inspire a non baker or an experienced one. The photos are really cool and the pages are nice and glossy so you can get crap on it and just wipe it off. The detail and description are great; every recipe has ingredients in both grams/ounces and teaspoons/cups so you never have to convert. She even goes into great detail about every ingredient she uses and what companies make the best chocolate or cake flour-or whatever it may be- for her recipes. The anecdotes and little pointers and tips along the way make this not only a great cook book but also a great book to sit down and read and dream and then go spend tons of money at the grocery store. I suggest that. Definitely get this book and buy two copies because once you get into it you'll want to share the awesome with your friends.

    2 out of 2 people found this review helpful.

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    Posted November 2, 2011

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    Posted November 18, 2011

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    Posted December 26, 2011

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