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Momofuku Milk Bar Hardcover – 25 Oct 2011


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Hardcover, 25 Oct 2011
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Product details

  • Hardcover: 255 pages
  • Publisher: Clarkson Potter Publishers (25 Oct 2011)
  • Language: English
  • ISBN-10: 0307720497
  • ISBN-13: 978-0307720498
  • Product Dimensions: 21 x 2.4 x 26.2 cm
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Bestsellers Rank: 753,190 in Books (See Top 100 in Books)

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Product Description

Review

"This cookbook highlights all of the desserts that make Momofuku Milk Bar a successful New York City foodie destination...It covers baking wunderkind Christina Tosi's meteoric rise, with her trademark recipes for low-brow, high-brow sweet treats."- USA Today"Chocolate-chocolate cookies, compost cookies, blueberries and cream cookies, banana cream pie, brownie pie, hot fudge sauce, chocolate cake. I can't stop baking from "Momofuku Milk Bar"...A crowd pleaser, obviously."- Los Angeles Times"Whimsical desserts-from Compost Cookie to Crack Pie - by Manhattan pastry pro Christina Tosi create a 256-page Wonka World."- Details Magazine"It took just one recipe to fall in love with this book" - Philadelphia Citypaper --This text refers to an alternate Hardcover edition.

About the Author

Christina Tosi made her name at Momofuku Milk Bar in New York. She has worked as a pastry chef in the kitchens of New York's Bouley and WD~50, and David Chang's Momofuku Noodle Bar and Ssäm Bar - where she got her big break. Tosi's baking for the staff so impressed Chang that he asked her to run his pastry shop, Momofuku Milk Bar where Tosi and her team create all of the desserts served throughout the six-restaurant Momofuku empire. What makes Tosi unique is the way she uses everyday ingredients such as pretzels, potato crisps, marshmallows, cornflakes, oats and dry milk powder in her recipes. These include creations such as cornflake-infused milk; her renowned 'Crack Pie with its buttery oatmeal cookie crust; 'Compost Cookies' spiked with pretzels, coffee grounds, crisps, among other ingredients; and tall malted chocolate layer cakes stuffed with charred marshmallows.Mad - but also delicious. --This text refers to an alternate Hardcover edition.

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Most Helpful Customer Reviews

24 of 25 people found the following review helpful By Robert E. Connoley on 29 Oct 2011
Format: Hardcover
Momofuku Milk Bar cookbook is your chance to jump back to your youth when you were raised on Cap'n Crunch and Corn Flakes. In a follow-up to David Chang's best-selling Momofuku Cookbook, his pastry chef, Christina Tosi, presents her most popular recipes including the famed Compost Cookies and Crack Pie. But beware of her overly sweet recipes if you prefer your desserts a bit more subtle and understated.

Momofuku Milk Bar's fame, although relatively new, is well deserved. The story is legendary - David Chang was serving Hershey Kisses as dessert for his restaurants, and on leave from wd-50, Christina Tosi arrived to assist in dealing with the New York restaurant inspectors. A quick consult turned into a full-time job based on junk food turned nostalgia pastry. Many terms have been used to describe her creations including the New York Times' "a time capsule of arrested adolescence, an homage to American processed food," but I prefer to think of them as "gussied up stuff my mom used to make."

Momofuku Milk Bar Cookbook comes in at 256 pages with over 100 photographs. Pictures fill most pages and are sure to get your mouth watering although her desserts are not about fancy and frilly, and so they aren't necessarily the most photogenic. The book also contains sections on her preferred ingredients, equipment and techniques. What is most exciting about this book is that Tosi gives us much of her menu, and explains how the menu evolved in those early years.

The evolution of her menu makes sense. Chefs don't have much time so they need to create a handful of knock-out base recipes that can be spun into a number of other recipes. And for this reason alone, Milk Bar is a good read for any aspiring chef or prolific bake sale maven.
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11 of 12 people found the following review helpful By Kelly B on 6 Dec 2011
Format: Hardcover Verified Purchase
To be short and to the point this book is a little overrated and hyped. A few of the cons are

1. There are hardly any pictures of the baked goods (there are however pictures of Tossi looking at cows)
2. There is a long intro as to what kind of flour, butter, etc they use which are items most people wouldn't normally keep in their kitchen
3. Some ingredients, like freeze dried corn, I don't think are available in the UK at all (which to be fair is something that's probably not easy to find in America either).
4. I made what I thought was the easiest recipe first, their classic cornflake cookies. They didn't work at all. It calls for them to be baked for far too long and contains so much butter the dough melts in the oven becoming a cookie puddle.

Pros
1. Great unique ideas
2. All recipes have ingredients listed in grams

It is a fun and funky book at heart but it's not very adapted to the home baker. I will try baking from it again but will keep in mind the ingredient ratios and tweak where necessary. It also might be worth googling what you plan to make and see how others fared before wasting any expensive ingredients.

Torn between giving it 2 stars (for the cookie disaster) or 3 stars for it's fun nature.
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By L. J. Ward on 13 May 2014
Format: Hardcover Verified Purchase
Lovely looking recipes although some of the ingredients will take some hunting down,
I can't wait to have a go at making them.
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By egidio on 16 Feb 2014
Format: Hardcover Verified Purchase
Everything I've made out of here has turned out well and also been very well received. The cereal milk and the cookies are particularly yummy, but I've not tried them all yet. Highly recommended.
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Format: Hardcover Verified Purchase
Milk Bar is full of some really interesting and inventive recipes. They are American in the extreme. While many of them are seemingly simple takes on classic desserts, they generally involve several different recipes and processes that might be a bit off putting for the average home baker. However, the book is definitely useful in the professional kitchen.
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