Momofuku Milk Barby Christina Tosi, David Chang (Foreword by)
A runaway success, the Momofuku cookbook suffered from just one criticism among reviewers and fans: where/i>/i>/i>/i>
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.
“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."
“It took just one recipe to fall in love with this book”
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- 8.20(w) x 10.10(h) x 0.90(d)
Meet the Author
CHRISTINA TOSI is the chef, owner, and founder of Milk Bar, sister bakery of the Momofuku restaurant group, with locations in New York City, Toronto, and soon Washington, D.C. She is the 2012 recipient of the James Beard Rising Star Chef Award, a finalist for the 2014 James Beard Outstanding Pastry Chef Award, and a judge on Fox’s MasterChef and MasterChef Junior.
Most Helpful Customer Reviews
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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.
This book is above my pay grade when it comes to baking. I consider this book a challenge. However, I truly recommend it. Out of this world good treats. I've made a few things, and if am so proud and happy with the results.
This is both a fantastic resource for new bakers and an inspiration for those more experienced in the kitchen. Tosi encourages the reader to experiment in the kitchen and instructs in the secrets of making excellent pastries and other sweets. The recipes in this book are unique and interesting to make, and are sure to be crowd pleasers at any gathering. I highly recommend this book for anyone looking to start branching out beyond the standard brownie/cake/cookie staples in any good baker's repertoire.