On Sale: October 25, 2011
Add to Wish List
Cookbooks | Non-Fiction Cooking / Food
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? 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; the easy layer 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 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
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.
No comments posted.
Registered users may leave comments.
Log in or register now!