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? Thecompost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; thecrack pie, a sugary-buttery confection as craveable as the name implies; thecereal milk ice cream, made from everyone’s favorite part of a nutritious breakfast—the milk at the bottom of a bowl of cereal; the easylayer 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 theNew 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.
Christina Tosi is the chef and owner of Momofuku Milk Bar, called “one of the most exciting bakeries in the country” byBon Appetit. As founder of the dessert program at Momofuku, Christina helped Momofuku Ko earn two stars from theMichelin Guide and Momofuku Ssam 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 theNew York Times T Magazine’s Nifty Fifty list. Christina and her confections have appeared onThe 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.
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