Momofuku Milk Bar by Christina Tosi
Notes about this Book
Notes about Recipes in this Book
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Birthday cake crumb
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Foodo on March 31, 2012
Each individual part of this recipe was good, but as a whole I was underwhelmed. The sum of the parts did not equal exceptional results. Too bad though, because it is so cute to look at!
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Pistachio layer cake
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hughb on May 14, 2012
This might be the best cake I have ever eaten. A lot of work, but FULL of flavor. My partner made it for Mother's Day and everyone was dying over it. He followed the recipe precisely, and it was perfect. The lemon curd is a spectacular touch. Can't say enough about it.
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Compost cookies
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Melanie on December 08, 2011
These worked really well - nice mix of sweet & salty. I halved the size of each cookie as they turn out huge at the normal size. I substitute chocolate coated caramels for the butterscotch chips and used mini marshmallows instead of graham cracker crumbs. Note that you only need to buy cream if you are making the graham cracker crumbs from the book!
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Cornflake crunch
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Melanie on November 18, 2011
I made a batch of the crunch for the cornflake-chocolate-chip-marshmallow cookies. This crunch tastes so good! Even if you need only half a batch of this for a follow on recipe I'd suggest making a full batch as it nice to nibble on.
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Peanut brittle
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Melanie on November 18, 2011
I made a batch of this brittle to go into the peanut butter cookies and I've been snacking away madly on the leftover brittle. Very easy to make.
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Cornflake-chocolate-chip-marshmallow cookies
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Melanie on November 18, 2011
This is a two step recipe - make cornflake crunch and then make the cookies. I loved these so much, especially while they were still warm out of the oven and the marshmallow was nice and gooey. Cooking time & temperature was pretty accurate for my oven. I made 20 cookies - each tray was baked with 6 cookies (4 inch spacing as per book's rec). They spread heaps! Flavour was really good - salty and sweet - and I liked that the edges got nice and golden.
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Peanut butter cookies
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Melanie on November 18, 2011
This is a two step recipe - make peanut brittle and then make the cookies. I loved these so much - the caramel from the brittle provided a nice change in texture. Cooking time & temperature was pretty accurate for my oven. I made 20 cookies - each tray was baked with 6 cookies (4 inch spacing as per book's rec). I thought it was a nice balance of salty and sweet although one person that tried them thought there was too much salt.
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mshoup on December 06, 2011
These may be the best peanut butter cookies I've ever had.
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Reviews about this Book
Reviews about Recipes in this Book
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Corn cookies
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Full review
The Kitchn
Commenter: the cook time of 18 minutes is a little high. I'd take them out between 15-16 minutes if you have a proper calibrated oven.
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Brownie pie
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Full review
Los Angeles Times
The brownie pie's got a graham cracker crumb crust and dense, fudgy filling, a cross between molten chocolate cake and gooey brownies. A crowd pleaser, obviously.
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- ISBN 10 0307720497
- ISBN 13 9780307720498
- Published Oct 25 2011
- Format Hardcover
- Language English
- Countries United States
- Publisher Random House
- Imprint Clarkson Potter
Publishers Text
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 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.
