Momofuku Milk Bar: Recipes for the innovative Cookies, Pies, Cakes, Christina Tosi

Momofuku Milk Bar by Christina Tosi

Print Length: 256 Pages
Publisher: Clarkson Potter
Publication Date: October 25, 2011
Language: English
ASIN: B0058Z4NQO
ISBN-10: 0307720497
ISBN-13: 978-0307720498
File Format: EPUB

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 Milk Bar bakery.

Momofuku Milk Bar shares the recipes for Christina Tosi’s fantastic desserts—the 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.

Christina’s playful desserts, including 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; and the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside 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.

My favourite new cookbook!

After visiting the Milk bar in New York a couple of years ago (from Australia) the taste of all it’s goodies still lingers. The thought of a cookbook with all of those incredible recipes was just too much to resist. I bought two copies, one for us and one for the family who took us to the Milk bar in the first place. It arrived just in time to make the Choc Malt Layer Cake as a wedding cake for our New York family, now living here (they got the cake & their copy as part of their wedding gift). AMAZING! We felt like we were right back in New York together (except we were in Cafe Sydney on Sydney Harbour!!!). The same cake has now been made a number of times and have promised the kids that I will make every single recipe – Crack Pie is next on the list! Can’t wait, and can’t believe I actually own these recipes. Christina Tosi, you’re a genius.