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.
