Momofuku Milk Bar
by Christina Tosi and David Chang

Overview - 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.  Read more...

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More About Momofuku Milk Bar by Christina Tosi; David Chang
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.

  • ISBN-13: 9780307720498
  • ISBN-10: 0307720497
  • Publisher: Clarkson Potter Publishers
  • Publish Date: October 2011
  • Page Count: 255
  • Dimensions: 10.16 x 8.28 x 0.93 inches
  • Shipping Weight: 2.37 pounds

Related Categories

Books > Cooking > Methods - Baking
Books > Cooking > Courses & Dishes - Cakes
Books > Cooking > Courses & Dishes - Cookies

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The Momofuku phenomenon took a sweet turn when founding father David Chang hired Christina Tosi to be pastry chef and dean of desserts. Her playful, creative take on confections fit right in with the signature “in-your-face” flavors favored in the wildly inventive ethos of the Momo-sphere. In Momofuku Milk Bar, Tosi retells the story of desserts in her own unique voice, with her own special cravings as the main characters. The MMB repertoire is built on 10 “mother recipes,” like the traditional “mother sauces” in French cuisine. Her famed Cereal Milk™ becomes the basis of the divine Sweet Corn Cereal Milk™ Ice Cream Pie; Liquid Cheesecake, an homage to the No-Bake Jell-O cheesecake of her youth, is used in a Carrot Layer Cake that will knock your socks off. And on it goes—fabulous fun for foodies with a sweet tooth.

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