Momofuku Milk Bar

Momofuku Milk Bar

Book - 2011
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Random House, Inc.
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.

Baker & Taylor
"Just as Momofuku was much more than a cookbook, Momofuku Milk Bar, too, will have a compelling narrative story, also written with Peter Meehan, that shares the unlikely beginnings of this quirky bakery's success. A runaway success in fall 2009, Momofukusuffered from just one criticism among reviewers: 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 will have all the recipes for their most addictive desserts, along with ones for savory baked goods that take a page from Dave's Asian-flavored cuisine, such as Kimchi Croissant with Blue Cheese"--

Baker
& Taylor

The pastry chef from the Momofuku restaurant group reveals the recipes behind her delicious cookies, pies, cakes, and ice creams.
The pastry chef from the Momofuku restaurant group reveals the recipes behind her delicious cookies, pies, cakes, ice creams and more.

Publisher: New York : Clarkson Potter, c2011
Edition: 1st ed
ISBN: 9780307720498
Branch Call Number: 641.86 TOS
Characteristics: 255 p. :,col. ill. ;,27 cm.

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a
atnielsen7
May 24, 2017

Not going to lie. This book is not for everyone, especially beginner bakers. At times, you'll say "OMG this is an insane amount of butter" or "Dear Lord, that's a long time to cream". You have to follow the recipes EXACTLY. If it reads "beat for 7 minutes", do it or suffer the consequences.

That said, this book is very seductive and engrossing. Most of the recipes are truly glorious once you've gone through the 10+ steps and hard to find ingredient to make them. For example the Pistachio Cake. Someone at work made this Diva, and it is, by far, the best cake that I've ever had.

I love this cookbook, but it's not for the faint of heart.

sframbac Apr 15, 2013

The recipes typically involved sub recipes but they are relatively easy to follow and make. So far, I've made the grasshopper pie and blondie pie and both have turned out great.

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