Momofuku Milk Bar (PagePerfect NOOK Book) [NOOK Book]

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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 ...
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Momofuku Milk Bar (PagePerfect NOOK Book)

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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.


From the Hardcover edition.
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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.

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Product Details

  • ISBN-13: 9780307953308
  • Publisher: Crown Publishing Group
  • Publication date: 10/25/2011
  • Sold by: Random House
  • Format: eBook
  • Pages: 256
  • Sales rank: 150,182
  • File size: 28 MB
  • Note: This product may take a few minutes to download.

Meet the Author

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 momofuku.com.


From the Hardcover edition.
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Customer Reviews

Average Rating 3.5
( 7 )
Rating Distribution

5 Star

(4)

4 Star

(1)

3 Star

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1 Star

(2)

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Sort by: Showing all of 7 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.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Anonymous

    Posted May 20, 2013

    This is both a fantastic resource for new bakers and an inspirat

    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.  

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Anonymous

    Posted April 18, 2013

    SLENDERMAN

    RONG CHOICE!!! SLENDERMAN GOT U. Return to veary begenning or stop now.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Anonymous

    Posted November 2, 2011

    No text was provided for this review.

  • Anonymous

    Posted January 2, 2013

    No text was provided for this review.

  • Anonymous

    Posted November 18, 2011

    No text was provided for this review.

  • Anonymous

    Posted December 26, 2011

    No text was provided for this review.

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