Momofuku Milk Bar by Christina Tosi

No critic rating

Waiting for minimum critic reviews

See 7 Critic Reviews

unrated

Synopsis

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.
 

About Christina Tosi

See more books from this Author
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 www.momofuku.com.
 
Published October 25, 2011 by Clarkson Potter. 256 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Momofuku Milk Bar

Kirkus Reviews

See more reviews from this publication

In this successor to the Momofuku cookbook, Momofuku Milk Bar’s pastry chef hands over the keys to the restaurant group’s snack-food–based treats, which have had people lining up outside the door of the Manhattan bakery since it opened.

Jan 13 2012 | Read Full Review of Momofuku Milk Bar

Publishers Weekly

See more reviews from this publication

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—th

Oct 14 2011 | Read Full Review of Momofuku Milk Bar

The Guardian

See more reviews from this publication

Salt and light brown sugar are added to the cereal milk in this recipe to deepen and sharpen the flavour of the panna cotta.

Apr 21 2012 | Read Full Review of Momofuku Milk Bar

Publishers Weekly

See more reviews from this publication

Tosi, the chef and owner of New York’s bakery, Momofuku Milk Bar, has penned the successor to David Chang’s Momofuku cookbook.

Oct 17 2011 | Read Full Review of Momofuku Milk Bar

Oregon Live

Random House, $35, 256 pages In a nutshell: Momofuku Milk Bar is a quirky New York City bakery that's an offshoot of chef David Chang's acclaimed Momofuku, where pastry chef Christina Tosi first started making whimsical desserts that had diners clammering for more.

Nov 07 2011 | Read Full Review of Momofuku Milk Bar

Austin Chronicle

In fact, I didn’t even make the compost cookies because I was so exhausted after making the cereal milk (the simplest recipe in the book), cornflake crunch, cornflake chocolate chip marshmallow cookies, and crack pie that I couldn’t muster the energy to jump through anymore culinary hoops in serv...

Nov 02 2012 | Read Full Review of Momofuku Milk Bar

Bookshelf Bombshells

REVIEW: Momofuku Milk Bar by Christina Tosi · Buy It, Cookbook, Lacy LeBlanc, Reviews October 26, 2012 No Comments. Momofuku Milk Bar By Christina Tosi ...

Oct 26 2012 | Read Full Review of Momofuku Milk Bar

Reader Rating for Momofuku Milk Bar
76%

An aggregated and normalized score based on 234 user ratings from iDreamBooks & iTunes


Rate this book!

Add Review
×