Momofuku Milk Bar
  • Momofuku Milk Bar
  • Momofuku Milk Bar

Momofuku Milk Bar

3.9 8
by Christina Tosi
     
 

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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

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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.

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Editorial Reviews

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.)
From the Publisher
"This cookbook highlights all of the desserts that make Momofuku Milk Bar a successful New York City foodie destination…It covers baking wunderkind Christina Tosi's meteoric rise, with her trademark recipes for low-brow, high-brow sweet treats.”
- USA Today

“Chocolate-chocolate cookies, compost cookies, blueberries and cream cookies, banana cream pie, brownie pie, hot fudge sauce, chocolate cake. I can't stop baking from Momofuku Milk Bar…A crowd pleaser, obviously.”
- Los Angeles Times

"Whimsical desserts-from Compost Cookie to Crack Pie - by Manhattan pastry pro Christina Tosi create a 256-page Wonka World."
- Details Magazine

“It took just one recipe to fall in love with this book” 
- Philadelphia Citypaper

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

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Product Details

ISBN-13:
9780307720498
Publisher:
Potter/TenSpeed/Harmony
Publication date:
10/25/2011
Pages:
256
Sales rank:
58,938
Product dimensions:
8.20(w) x 10.10(h) x 0.90(d)

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