Momofuku Milk Bar

Momofuku Milk Bar 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 from th

  • Title: Momofuku Milk Bar
  • Author: Christina Tosi David Chang
  • ISBN: 9780307720498
  • Page: 265
  • Format: Hardcover
  • 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 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 dessertsThe 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 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.

    One thought on “Momofuku Milk Bar”

    1. I haven't been there, but Momofuku in NYC is a close friend's very favourite restaurant in the world. Given my obsession with baking, it was a given that I'd be more interested in the desserty, cakey end of the Momofuku spectrum. It's full of recipes for über-trendy sweet things with sometimes strange ingredients (potato crisps and pretzels in biscuits - sorry, cookies - anyone?). But the cakes appeal to me and my first effort, a chocolate chip cake with passionfruit curd filling, chocolate cru [...]

    2. I feel about this book much the same way I felt about A day at El Bulli when I read that. I am genuinely in awe of and inspired by the great minds at the Milk Bar, but I just don't see any of these recipes coming to fruition in my kitchen. Most of the food in this book relies on familiar, comfortable flavor profiles (PB&J, for example) turned on their head with some interesting techniques (crumb, crunch, infused milk, sauces, crusts, brittles, etc) and re-imaginings. The list of recommended [...]

    3. I'm not sure if this is a trend or that I have been picking out cookbooks with a lack of photographic common sense, whatever it is, it makes me steaming mad! I know this will sound rude, but I don't care about the sous-chef de cuisine, the line cooks, the saucier or the pastry chef. My indifference is so great that I don't want to see pictures of them clogging up my cookbooks.I also don't want to see pictures of a stocked pantry. Pictures of a crowded kitchen, pics of someone walking around outs [...]

    4. First thought: this is a brilliant anthropological study on how to feed nostalgia to people who were nutritionally neglected in childhood. And I mean that in a good way. It's riveting and a fun read (if you, like me, appreciate cookbooks more for the book than the cook part). Second thought, when I got to Cereal Milk (emphatically trademarked!): Dear god, I think I'm going to throw up. The faded hipstamatic photos don't help. There are pages I have to skip because the styling is genuinely stomac [...]

    5. Oh so good! I can understand why the Milk Bar team would have no qualms about sharing their recipes. These aren't one bowl bakes for the home baker. You have to be ambitious, determined and a little bit crazy to attempt most of these recipes. They have adapted the recipes to be suitable for the home cook, but you will need the right equipment and ingredients. I think a stand mixer is important, since most of the cakes require 10 minute creaming sessions that might burn out a handheld mixer. I ma [...]

    6. It isn't unusual for me to read a cook book cover to cover. It is unusual for me to purchase a cookbook in Kindle form. Perhaps though, that book in e-form made it easier to cruise through. Of course, it could be Tosi's outrageous pastry chef style that had me flying through the pages to see what was coming next. I am inspired by her work. Yes, her techniques take work, yes, you have to search for ingredients and no, this is not the cookbook for the baker who hasn't done anything outside of slic [...]

    7. I know a lot of people dislike this book because it is: (1)super hipster, (2)ridiculous, and (3)full of "hard to get" ingredients. Well I'm not going to argue with that. Anyone who would pay money for a bottle of milk soaked in cereal deserves to live in Portland. On the other hand, I wouldn't mind living in Portland, so there we are.Anyways.I've only ever made one thing out of this book (the malt hot fudge sauce), but I've made it approximately once a week for the last three months. All the oth [...]

    8. This isn't for the average home baker. This is more of the kind of cookbook that you buy as a fan, for your coffee table, but not to actually *make* anything. I have pretty good skills in the kitchen but never had the energy to devote two days to trying any of the recipes before my access through NetGalley expired.Which is a shame, because with a few tweaks, this could have been a lot more home-kitchen friendly. We home bakers don't tend to bake cakes in sheets and then cut them into circles. We [...]

    9. Beautiful book with many multi-part recipes that will be a nice challenge for the home baker, but achievable because of the good instructions. The thing that holds me back from more stars is a matter of personal taste - these recipes are so sweet they make my teeth ache, and at the risk of sounding like a snob, not very sophisticated tastes. Think Captain Crunch cereal. If you love SWEET and are looking for a pastry chef's re-interpretation of those flavors, this is the book for you! I have two [...]

    10. I loved Tosi's voice throughout the cookbook. Her recipes are daunting but also showcase true American baking with twists here and there. I've been terrified of baking breads, though I've made things like macarons, tarts, pâte à choux, cakes (and cupcakes) of all sorts, and cookies. The proofing process has scared me so much that all I do is just daydream. Tosi's mother dough recipe may finally get me to try my hand at bread-making.

    11. Two and a half stars. The recipes look good (I'll update my review after I make the compost cookies), though involving many steps (make a sauce, make a crumble, make a crust, then make the pie). After reading other reviews prior to getting the book from the library, I was a bit trepidatious about the weird ingredients. I was pleasantly surprised to find that she does list some alternatives (light corn syrup instead of glucose, for example).The narrative was, IMHO, a bit self-indulgent. I'm used [...]

    12. By far one of the best baking books I've ever baked from. Almost every page is post it note'd as a favourite or "must make." Every recipe I've made from this book has been a hit. The cookies are a perfect balance of butter, sugar, and salt, little bombs of deliciousness.The flavours Christina Tosi has pulled together might seem a bit odd at first (corn cookies?!) but she knows what she's doing. I wouldn't recommend this book to a novice baker. The cake recipes often involve making 4+ different o [...]

    13. If you've never been to the Momofuku Milk Bar, I suggest you get on a plane, fuel up your car, or load up your horse and buggy and DO NOT STOP until you have a piece of chocolate chip cake with passion fruit curd and coffee buttercream or a compost cookie heading directly towards your mouth. But if that's not an option, this enchanting new cookbook tells you exactly how to make it all yourself. Milk Bar founder Christina Tosi lays it all out for you, and her descriptions of the recipes' methods [...]

    14. Fun cookbook to read if you like baking! Yeah, it is a little self-indulgent at times. Tosi likes to tell us how awesome she is, and do we really need so many candid pictures of the bakery staff? But overall she does a great job lucidly explaining her creative and technical processes. I have read one other cookbook by a pastry chef, and I found this one to be much more accessible and easy to understand. And the ingredients are not bizarre or hard to get. I'm excited to try some of the recipes. E [...]

    15. All I can say is flippin brilliant. For those who seem to think that some of the 'exotic' ingredients are hard to source, it's a bunch of crap. The author tells you, you find things like the glucose on the internet - got to amazon it's all there I promise. I think even the novice baker can get something out of this book. Because I'm a cook (mostly savory) I'm trying to expand my knowledge in the pastry side of things, and this is right up my ally. And when I purchase a cookbook, I'm not one to f [...]

    16. Fun, unique, interesting recipes using regular ingredients (Fruity Pebbles - check, Ritz crackers - check, did you know freeze dried corn is carried in the grocery store? Yes and check!) to make something special. The corn cookie and crust is delicious and I am excited to spend the next week in a happy sugar coma - crack pie anyone?

    17. I love this cookbook. I geeked out over all the behind-the-scenes stuff that Christina Tosi put into the introduction and on the recipes. I also appreciated the hell out of her emphasis on precision -- from precise ingredient measurements to precise oven temperature. I love recipes that tell me *exactly* what I need to do, and Tosi delivers that here. Having said that, there are a few ingredients that are difficult to get if you don't live in a city or just a place that has a diverse enough popu [...]

    18. I love reading the front matter of cookbooks—to learn new techniques, find out about new-to-me ingredients, etc.—and the preamble Christina Tosi's recipes in the Milk Bar cookbook is one of the most engaging I've ever read. She writes in a down-to-earth, conversation with your best friend style that is almost confessional. And I learned a LOT about working in a busy, hip New York kitchen, where people really care about the food they're serving. (I've worked in busy, unhip New York restaurant [...]

    19. This is an interesting and innovative approach to desserts and beyond. I will definitely attempt some of these recipes. Many of the recipes require other recipes (from the book) so even though it doesn't seem hard, it does require extra time and preparation. My only criticism is that gelatin is used in a lot of the recipes that I have never seen gelatin used in before… Like ice cream?!?! As a vegetarian, I sincerely hope that if I substitute pectin for gelatin the recipes will turn out alright [...]

    20. The book was well done, the recipes are fantastic and unique, I learned a LOT about baking even from just reading it, and I seriously salivated the whole time I read it. Christina Tosi is a good writer and teacher and I could practically hear her voice as I read. This cookbook is one I wouldn't use super often in my busy life, but I'm looking forward to finding a month to check it out from the library again (or buy it), learn how to cook a dozen recipes from it, and probably gain 5 pounds eating [...]

    21. This is a cookbook that I've been very curious about and I'm glad I found it at the library. What an interesting set of recipes! There are so many that I want to try. I just wish you didn't need special ingredients that you have to order from . Kinda a bummer. But I love the spirit and energy that this book puts off. When I try to make one of the recipes this year, I will add an update to this review.

    22. Fun read and the recipes look great. But this is not a great cookbook for home cooks. There are unusual ingredients and many of the recipes require you to prepare one or two of the other recipes first. This would only work if you are doing a lot of baking with just these recipes. For now, I decided not to make any of the recipes. But I might go back and look at it again when I felt like I had more time to play around.

    23. Creative, inventive, diabolical amounts of sugar will be used. Probably never going to make these recipes, but lots of practical knowledge of baking wizardry, and fun to see the sheer amounts of work that go into some of the nation's most well-known desserts. No need to own, a skim from the library will do ya.

    24. I'm not sure why this has so many stars. There are barely any recipes and the ones that exist are unnecessarily complex. I bake all the time. I love to make bread, cookies, and other deserts, so I'm a little miffed that everything I baked out of here came out not quite right. I'm just glad this was $2.99 on .

    25. fFor a cookbook review class, I chose the lemon curd from this book. (modified recipe to lime curd because I had lots of limes and it came out wonderful.)enjoyed the conversational tone, explanation of technique and ingredientsinteresting cultural history both of Tosi's past and WD50 restaurant.

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