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Clarkson Potter
November 2011
On Sale: October 25, 2011
256 pages
ISBN: 0307720497
EAN: 9780307720498
Hardcover
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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 Tosiβs 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 everyoneβs favorite part of a nutritious breakfastβthe 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 classicsβall essentially derived from ten mother recipesβalong with the compelling narrative of the unlikely beginnings of this quirky bakeryβs 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 Christinaβs 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 the world. With all the recipes for the bakeryβs most beloved dessertsβalong with ones for savory baked goods that take a page from Changβs Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheeseβand 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun.
 Media BuzzGood Morning America - December 7, 2011
Martha Stewart - December 1, 2011
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