Synopses & Reviews
The highly anticipated complement to the New York Times
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.
"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 — think cereal milk ice cream pie, Fruity Pebbles marshmallow cookies, and candy bar pie — this isn't your traditional dessert book. Tosi's passion for all things sugar-related and her casual tone — 'you plop a sauce onto one side of a serving plate or bowl' — make for a fun and inspiring guide. Bits of memoir include insight into the toughness of the restaurant business, and the story of how the under-30-year-old set up shop and caught the attention of Anderson Cooper with her 'Crack Pi,' an almost addictive oat-cookie crust — filled concoction. Numbered recipe steps and ingredients, equipment, and techniques sections set up home bakers for the adventure that follows in the dishes that are derived from 10 'mother' recipes. A sampling of savory dishes round out this unique title." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
"This cookbook highlights all of the desserts that make Momofuku Milk Bar a successful New York City foodie destination....It covers baking wunderkind Christina Tosi's meteoric rise, with her trademark recipes for low-brow, high-brow sweet treats." USA Today
"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." Details Magazine
"It took just one recipe to fall in love with this book." Philadelphia Citypaper
Celebrating a year in desserts, BAKEDandrsquo;s beloved duo Matt Lewis and Renato Poliafito offer cookies, puddings, whoopie pies, cakes, brownies, and more to commemorate holidays both expected and unexpected. Rum-infused Hair of the Dog Cake for New Yearandrsquo;s Day and Peanut Butter Sheet Cake for Texas Independence Day join Praline Ice Cream Cake for Mardi Gras, Chocolate Pop Tarts for Halloween, and 12 Days of Cookies for Christmastime. With 65 gorgeous photographs and 75 unique recipes, youandrsquo;ll have everything you need to create a wide range of sweet treats for quirky festivities and traditional holidays all year round.
About the 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.