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Momofuku Milk Bar Hardcover – Oct 25 2011

4.2 out of 5 stars 13 customer reviews

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Product Details

  • Hardcover: 256 pages
  • Publisher: Clarkson Potter; 1st edition (Oct. 25 2011)
  • Language: English
  • ISBN-10: 0307720497
  • ISBN-13: 978-0307720498
  • Product Dimensions: 21 x 2.3 x 26.2 cm
  • Shipping Weight: 1.1 Kg
  • Average Customer Review: 4.2 out of 5 stars 13 customer reviews
  • Amazon Bestsellers Rank: #9,823 in Books (See Top 100 in Books)
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Product Description

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, owner, and founder of Milk Bar, sister bakery of the Momofuku restaurant group, with locations in New York City, Toronto, and soon 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 Fox’s MasterChef and MasterChef Junior.


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Customer Reviews

4.2 out of 5 stars
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Top Customer Reviews

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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Format: Hardcover Verified Purchase
Some of the tips in here really do make all the difference in my baking, namely the creaming stage of cookie making and using milk powder for extra umami. The cookie recipes are great! I do love reading this book for inspiration on what flavors and additions to try in baking. I just can't bring myself to use stuff like ritz crackers and potato chips though, and things like glucose syrup and corn powder are specialty hard-to-obtain items. Others (like the cakes) are elaborate and would take several hours of prep to make individual components for assembling.

I give Christine props for putting the true recipes in here, and stating that it might not turn out the same for us if we don't use the exact same ingredients. Buy the book if you love food porn - you probably won't get a lot of mileage out of it otherwise.
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Format: Hardcover Verified Purchase
I have never been to the Milk Bar but I've heard so much about it. This cookbook has amazing baking recipes. The cookies are out of this world!
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Format: Hardcover
Delicious recipes! But extremely decadent (sometimes too much so) and you have to have time to make these recipes. Fun book to look through and have on your coffee table!
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Format: Hardcover Verified Purchase
Wow... great recipe book. I am not big on sweets, but this book is great. Very unique and different.
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Format: Hardcover Verified Purchase
Love everything about this book, from the stories to the recipes and photos. Delicious!
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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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