Momofuku Milk Bar: A Cookbook
āļ.āļ. 2011 · Clarkson Potter
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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 Milk Bar bakery.
Momofuku Milk Bar shares the recipes for Christina Tosiâs fantastic dessertsâthe now-legendary riffs on childhood flavors and down-home classics (all essentially derived from ten mother recipes)âalong with the compelling narrative of the unlikely beginnings of this quirky bakeryâs 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.
Christinaâs 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 everyoneâs favorite part of a nutritious breakfastâthe 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 bakeryâs most beloved dessertsâalong with ones for savory baked goods that take a page from Changâs Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheeseâand 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun.
Momofuku Milk Bar shares the recipes for Christina Tosiâs fantastic dessertsâthe now-legendary riffs on childhood flavors and down-home classics (all essentially derived from ten mother recipes)âalong with the compelling narrative of the unlikely beginnings of this quirky bakeryâs 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.
Christinaâs 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 everyoneâs favorite part of a nutritious breakfastâthe 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 bakeryâs most beloved dessertsâalong with ones for savory baked goods that take a page from Changâs Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheeseâand 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun.
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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 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 Foxâs MasterChef and MasterChef Junior.
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