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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
Gourmet gifts galore: Part 1
With the exuberance of zucchini in August, this holiday season’s crop of gorgeous, giftable cookbooks, from both beloved perennials and a few new kids on the culinary block, are starting to arrive. Take your pick!
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.
Michael Ruhlman revels in thinking about cooking and in encouraging his readers to, in effect, use their noodles as they cook their noodles. In his lavishly produced new tome, Ruhlman’s Twenty, he describes, with lots of color photos, the 20 fundamental techniques that “all cooks, regardless of their skill or station, need and use,” starting with “Think.” Many of these techniques are also ingredients that serve as cooking tools with multiple uses. And understanding what they can do “is like pumping steroids into your cooking muscles.” The 100 recipes here allow you to flex these amped-up muscles as you turn out superb variations on classic themes, from homey Mac and Cheese with Soubise to Pan-Roasted Cod with Chorizo Vinaigrette.
TOP PICK in COOKBOOKS
The subtitle of The Family Meal: Home Cooking with Ferran Adrià is not an oxymoron. “The world’s best chef” fed the staff of his legendary elBulli real, un-deconstructed food, with nary a wisp of foam. You’ll find simple, deceptively elegant recipes for 31 three-course meals here, presented with Adrià’s peerless attention to detail. I’ve never seen cooking directions like these—each menu is prefaced with an “organizing the menu” timeline, ingredients are listed with quantities for two, six, 20 and 75 servings, then each separate instruction is superimposed over a photograph of what you should be doing. Nothing is left to chance, whether it’s slicing a fresh fish filet, caramelizing pears or blending olive oil into aioli. It’s manna from the maestro for home cooks, both novice and notable.