It's here! Momofuku dessert cookbook is here! Tosi's recipes are imaginative takes on childhood's favorite foods. Cereal milk ice cream made with milk from the bottom of a cereal bowls sounds so tasty. What could be better than cornflake chocolate-chip marshmallow cookies. And for exotic tastes there's a recipe for croissants made with kimchi and blue cheese. A great gift for a foodie friend or yourself. — Sarah Knight
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 Tosi’s fantastic desserts—the 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.
Christina’s 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 everyone’s favorite part of a nutritious breakfast—the 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 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.
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 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.
"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