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Momofuku Milk Bar [Hardcover]

Christina Tosi , David Chang
4.0 out of 5 stars  See all reviews (6 customer reviews)
List Price: CDN$ 40.00
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Book Description

Oct. 25 2011
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.

Frequently Bought Together

Momofuku Milk Bar + Momofuku + The Art of Living According to Joe Beef: A Cookbook of Sorts
Price For All Three: CDN$ 80.88


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Review

"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

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.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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12 of 14 people found the following review helpful
3.0 out of 5 stars Fun read but too sweet Oct. 25 2011
Format:Hardcover
Momofuku Milk Bar cookbook is your chance to jump back to your youth when you were raised on Cap'n Crunch and Corn Flakes. In a follow-up to David Chang's best-selling Momofuku Cookbook, his pastry chef, Christina Tosi, presents her most popular recipes including the famed Compost Cookies and Crack Pie. But beware of her overly sweet recipes if you prefer your desserts a bit more subtle and understated.

Momofuku Milk Bar's fame, although relatively new, is well deserved. The story is legendary ' David Chang was serving Hershey Kisses as dessert for his restaurants, and on leave from wd-50, Christina Tosi arrived to assist in dealing with the New York restaurant inspectors. A quick consult turned into a full-time job based on junk food turned nostalgia pastry. Many terms have been used to describe her creations including the New York Times' 'a time capsule of arrested adolescence, an homage to American processed food,' but I prefer to think of them as 'gussied up stuff my mom used to make.'

Momofuku Milk Bar Cookbook comes in at 256 pages with over 100 photographs. Pictures fill most pages and are sure to get your mouth watering although her desserts are not about fancy and frilly, and so they aren't necessarily the most photogenic. The book also contains sections on her preferred ingredients, equipment and techniques. What is most exciting about this book is that Tosi gives us much of her menu, and explains how the menu evolved in those early years.

The evolution of her menu makes sense. Chefs don't have much time so they need to create a handful of knock-out base recipes that can be spun into a number of other recipes. And for this reason alone, Milk Bar is a good read for any aspiring chef or prolific bake sale maven.
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1 of 1 people found the following review helpful
3.0 out of 5 stars Underwhelming Jan. 30 2014
Format:Hardcover|Verified Purchase
Not as good as other cookbooks i have seen, especially other baking cookbooks.
For starters, recipes are very mundane and use alot of 3rd party/ready made ingredients (i.e. cereals, packaged pretzels, candy bars). I like the idea that these recipes are based out of her childhood favorite treats, and it states that there are 10 mother recipes that this cookbook is built on, but majority of the recipes are tacky and are the kinds of things you find on pinterest or buzzfeed (e.g. oreo fudge brownie caramel with pretzels and peanut butter explosions blahblahblah). Overall, i am underwhelmed because i know Christina Tosi is an excellent pastry chef. Honorable mention to the crack pie and corn cookie recipes - ABSOLUTELY DELICIOUS!
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1 of 1 people found the following review helpful
3.0 out of 5 stars Great March 23 2013
Format:Hardcover|Verified Purchase
Fascinating book with some great recipes but hard to follow and some ingredients required are just too hard to find.
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