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Momofuku Milk Bar by Christina Tosi

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Notes about this book

  • dfwfoodiegeek on December 25, 2012

    The cornflake crunch is dangerously addictive and the chocolate chip marshmallow corn flake cookies are just ridiculously good. Everything I have made is really excellent, but they are involved recipes which may deter some.

Notes about Recipes in this book

  • Cereal milk ice cream

    • anya_sf on October 30, 2017

      I thought it was OK, but didn't love it. Unsurprisingly, it tasted like toasted corn flakes. I love that it's made with just milk and not cream. The texture was creamy and smooth. It calls for special ingredients, which I wouldn't normally have, but now that I've bought them, I think I'd try this method with other flavorings.

  • Corn cookies

    • anya_sf on May 14, 2018

      Unusual cookies, like extra sweet cornbread but with a cookie texture. We liked them. I wasn't sure about the flour weight, as 225 g is more than 1 1/3 cups; I went with grams. Mine were not as bright yellow as the photo in the linked recipe, and the centers did not stay puffed; the cookies had crackly tops. I think I made them correctly though. Anyway, good, but they didn't wow me. I felt like they needed some sort of mix-in. I like the dried blueberry suggestion. I also thought maybe toffee bits would be good.

    • wcassity on January 31, 2015

      Amazing blend of salty and sweet. The natural sweetness of the corn, the sugar, the salt and the butter are so great. I constantly crave these now.

    • annmartina on April 10, 2016

      Add dried blueberries

  • Cornflake crunch

    • 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.

  • Cornflake-chocolate-chip-marshmallow cookies

    • 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.

    • meggan on May 04, 2012

      These burned in our oven really easily and cooked in much less time than the recipe said. Also, I think I should have made them bigger than the ice cream scoop. It seems like they should be served warm.

    • anya_sf on March 20, 2018

      This recipe did not turn out that well for me. I used Plugra butter, KAF bread flour, weighed ingredients, followed directions precisely, chilled dough several hours, but the cookies still spread too much and overbaked somewhat (darker colored cookie sheet more so - I have 2 light ones and 1 darker). Maybe next time I would cream the dough for a shorter time, or freeze the dough before baking. But I also wonder if using insulated, light-colored cookie sheets would help. The cookies were good, kind of crunchy/chewy like rice krispie treats. They were almost too sweet for my taste though, although my husband thought they were awesome.

  • Grapefruit pie

    • annmartina on April 10, 2016

      A show stopper because it is so stupendously good , surprising and unique

  • Birthday cake crumb

    • annmartina on April 10, 2016

      I've seriously eaten this crumb in a bowl with milk poured over it like cereal. Divine

    • 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!

  • Blueberry and cream cookies

    • thefritschkitchen on March 21, 2016

      I so wanted to love this recipe, but it just feel short of my expectations. Not so much a blueberry and cream flavor, the different bits (dried blueberries, milk crumbs) just never quite came together. An ok cookie, but probably not worth the extra effort

  • Pistachio layer cake

    • 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.

  • Confetti cookies

    • Melanie on March 09, 2014

      I also made this recipe with regular vanilla extract. I thought this was a fun recipe - these would be perfect for a birthday party.

    • trudys_person on October 10, 2012

      I wasn't able to find the McCormick's clear vanilla required for this recipe, but the cookies were great with regular (real) vanilla. I finally found it at Walmart in the US.

    • Bwolfe2 on April 15, 2017

      This is a favorite cookie...and my favorite from this book.... so far. It's also a crowd pleaser. Know that it's time intensive so consider doing it in steps. Also note that this, and all the recipes in this book, are very high in calories.

    • coryelizabeth on October 23, 2018

      These cookies turned out really well, but they don't taste quite as amazing as the ones you can purchase in Milk Bar. The cookies sold in the store have this amazing cookie-dough-flavor thing going on, one that I cannot seem to replicate. They're still a solid and delicious sugar cookie option, though. I baked only for 17 minutes and cooled on the sheets for only 5.

    • annmartina on April 10, 2016

      I don't like flavor of clear so I use regular vanilla. I did a frost -your-own cookie party at work with these cookies, with the birthday cake frosting and birthday cake crumb

  • Birthday cake

    • Foodo on January 28, 2014

      So pretty, so much work, not so great a cake :-( http://foododelmundo.com/2012/04/04/birthday-cake/

  • Birthday cake frosting

    • annmartina on April 10, 2016

      This frosting is also great on the carrot cake and the confetti cookies

  • Graham ice cream

    • twoyolks on September 28, 2013

      The ice cream is reminiscent of vanilla but with a more complex flavor. It also has a nice texture from the gelatin.

  • Compost cookies

    • meggan on June 08, 2017

      I thought these were too much! As the name suggests, they include every sweet or salty thing you can think of - would have been much better with fewer elements.

    • Motto14620 on August 21, 2016

      Made these using the gluten free substitute flour from Cooks Illustrated. They worked out well, but they are very fragile and crumble easily with that gf flour mix. I'm not that well versed with gf stuff to know what to add to fix that.

    • Bwolfe2 on April 15, 2017

      This is a very good cookie!! It's also interesting and would stand out at an event. It's interesting ingredients make it a conversation piece as well as a treat. The confetti cookie is still my fav in this book....but I would definitely make this cookie again.

    • nicolemorgan86 on June 11, 2012

      These are DELICIOUS. One note--you MUST have a stand mixer to make these cookies. We actually caved and bought a stand mixer just to make the stuff from this cookbook (I'm usually a die-hard "all you need is a bowl and a wooden spoon" person, but really, you NEED a stand mixer for these). Next time, I think I'll make them with marshmallows as Melanie suggests to make them like little s'mores cookies.

    • twoyolks on December 10, 2012

      Be aware that these cookies can overcook rather quickly at which point they become very hard.

    • 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!

  • Carrot cake

    • annmartina on April 10, 2016

      Divine simply frosted with the birthday cake frosting, which has cream cheese in it

  • Brownie pie

    • twoyolks on February 01, 2014

      The texture was much softer than a traditional brownie. It also was too salty for my tastes (despite measuring by weight).

    • Bwolfe2 on April 15, 2017

      I've made lots of things from this book which has become a go-to for special events with guests. This one was delicious, perhaps the easiest in the book from recipes I've tried, but my least fav so far. Perhaps my expectations for the outcome were too high given the other recipes. If you need a crowd-pleaser pie...the Crack Pie is worth the effort and addictive...as it's name suggests.

  • Chocolate malt layer cake

    • Foodo on January 28, 2014

      http://foododelmundo.com/2012/04/12/chocolate-malt-cake/

  • Cinnamon bun pie

    • annmartina on April 10, 2016

      Use Beth Hensberger's morning sticky bun dough for the crust

  • Peanut brittle

    • 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.

  • Peanut butter cookies

    • 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.

    • mshoup on December 06, 2011

      These may be the best peanut butter cookies I've ever had.

    • twoyolks on January 18, 2016

      These were just okay cookies for me. There wasn't a strong peanut butter flavor that I was hoping for. I will note that I did not use Skippy peanut butter but instead used what I had on hand.

  • Candy bar pie

    • NJChicaa on January 24, 2018

      This took like 3 days to make as you need to make 5 different components (if I remember correctly) in order to assemble the whole thing. Seriously a pain in the rear end to make this one.

  • Bagel bombs

    • NJChicaa on January 24, 2018

      The cost of the book is worth it for these bagel bombs alone.

  • Crack pie

    • Bwolfe2 on April 15, 2017

      This is every bit as addictive as it's title suggests. It is VERY rich so serve small servings.

    • twoyolks on March 06, 2017

      This is very good and almost a carbon copy of that served at the restaurant. It is, however, very sweet.

    • anya_sf on October 30, 2017

      This recipe has many components which can be made ahead, which is nice, since there are so many steps. However, I ended up making it all in one day, as it really isn't that time-consuming. Even with the required 3 hours of freezing time, we were able to have it for dessert the same night. I couldn't find 10" disposable pie pans, so I used 3 smaller ones. I did end up baking it for 10 minutes longer than the recipe stated in order for the pies to set up as directed. And I'm really glad it stores in the freezer - it's very rich. Overall, we enjoyed the pie. I liked it way better than I expected, as I thought it would be way too sweet, but I found myself strangely taken in by the gooey goodness. My husband simply said, "This is awesome!"

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Reviews about this book

  • Food52

    Picked for Food52's October 2017 Cookbook Club. See what ingredients to stock up on.

    Full review
  • Food52 by Alice Waters

    The 2012 Piglet Tournament of Cookbooks vs. The Art of Living According to Joe Beef

    Full review
  • Food52 by Kim Severson

    The 2012 Piglet Tournament of Cookbooks winner vs. Nigel Slater's Plenty

    Full review
  • Food52 by Carla Hall

    The 2012 Piglet Tournament of Cookbooks winner vs. Heidi Swanson's Super Natural Everyday

    Full review
  • Food52 by Celia Sack

    The 2012 Piglet Tournament of Cookbooks winner vs. Ferran Adrià's The Family Meal

    Full review
  • Fine Cooking

    And Tosi calls for unusual ingredients... But her flavor combinations and riffs on childhood classics are so ingenious, and so delicious, that many bakers will find them well worth the effort.

    Full review
  • The Kitchn

    Yes, the recipes often have a lot of steps and require a time commitment...But you can certainly serve a cinnamon bun pie or a guava sorbet with liquid cheese cake skin at your next dinner party.

    Full review
  • Los Angeles Times

    The truth is, I think I take a lot more pleasure out of baking from the book than I ever did from stopping by the bakery...a testament to the recipes: The sweets turn out as good as the bakery's.

    Full review
  • Oregonian

    Tosi creates sweets that are inspired by her favorite childhood flavors, as well as savory dishes that put modern twists on classic combinations.

    Full review
  • Seattle Weekly

    ...recipes for the "mother doughs" many recipes are built on, "crunches" and crumbs" that make Milk Bar desserts so irresistible, techniques for the chewiest cookies, and permission to experiment...

    Full review

Reviews about Recipes in this Book

  • Fudge sauce

    • Fine Cooking

      This sauce is silky, thick, glossy perfection. Perfect for pouring over ice cream, cake, or simply eating by the spoonful.

      Full review
  • Compost cookies

    • Fine Cooking

      Sweet, salty, butterscotchy deliciousness abounds in every bite. Stick to the ingredient list—mini chocolate and butterscotch chips and mini pretzels are key for the right texture and flavor.

      Full review
  • Crack pie

    • Bitten Word

      ...we found the Crack Pie filling to be more akin to a creme brulee: rich, buttery caramel goodness. It's all heightened by the oatmeal cookie crust, which is truly phenomenal.

      Full review
    • I Made That!

      And Oh. My. It is insane. Kind of like pecan pie, without those pesky pecans. Wrapped in a crunchy oatmeal cookie.

      Full review
  • Sweet corn cereal milk

    • Leite's Culinaria

      ...actually quite a lot more inspired than that, with a rich, sweet complexity that we’d never dreamed could be derived from a box of Corn Flakes. Or Fruity Pebbles. Or Cap’n Crunch.

      Full review
  • Fruity cereal milk

    • Leite's Culinaria

      ...actually quite a lot more inspired than that, with a rich, sweet complexity that we’d never dreamed could be derived from a box of Corn Flakes. Or Fruity Pebbles. Or Cap’n Crunch.

      Full review
  • Cereal milk

    • Leite's Culinaria

      The sweetly steeped milk is seriously stunning just sipped on its own, though don’t doubt its transformative abilities when shaken into a White Russian, whirled into ice cream...

      Full review
  • Bagel bombs

    • Amateur Gourmet

      And in there is a recipe that’s changed my life. I know people say that to exaggerate how good a recipe is, but this one really did. Now I can have warm, authentic-tasting bagels whenever I want them.

      Full review
  • Corn cookies

    • 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.

      Full review
  • Brownie pie

    • 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.

      Full review
  • ISBN 10 0307720497
  • ISBN 13 9780307720498
  • Linked ISBNs
  • Published Oct 25 2011
  • Format Hardcover
  • Page Count 256
  • 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.


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