Momofuku Milk Bar
Product ID: 52583143
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As seen on Netflix's acclaimed Chef's Table and Bake Squad , chef and owner of Momofuku Milk Bar, Christina Tosi finally shares her recipes for her legendary riffs on childhood flavours and home classics - all derived from ten mother recipes. These original sweet recipes are totally incomparable. At a time when baking has found itself a new home in the hearts of the British public, this collection of innovative recipes is perfect for cookie, pie and cake addicts who need their sugary fix. From cereal-milk ice cream to the secrets for crack pie, this book is packed full of the recipes which are daily available at the iconic NYC bakery. With a delightful foreword by dazzling chef David Chang, Momofuku Milk Bar is a perfect dessert-filled complement to Chang's Momofuku Cookbook . Christina's collection is brimming with new taste sensations - a must have for anyone with a sweet tooth. Review: Very cool book full of interesting recipes. - Have made the cereal milk Panna cotta which was lovely, looking forward to trying more recipes soon! Review: Inspirational - I bought this book after a conversation with my son turned to one of our favourite subjects, food. I remembered seeing the Chef's Table episode featuring Christina Tosi and being intrigued by her cereal milk ideas, so I mentioned this. He lives in the US and told me he'd been to the Milk Bar in LA where he had a sweetcorn cookie which was 'fantastic!', so I decided to google and found a number of books. After much deliberation I checked the ebook version of this one out of the library and found I wanted to make everything in it. So I bought a hard copy. Thus far, I've made cereal milk, which is fantastic and makes a brilliant rum cocktail; cereal milk panna cotta (glorious); cornflake crunch (oh my!); milk crumb; cinnamon toast crunch; sweetcorn cookies; lemon curd (an unusual and interesting take on a favourite which would make a very elegant pudding); and used her technique for layer cakes to make a lemon drizzle version for my cousin's birthday. Everything I have made has turned out wonderfully, not because I am a brilliant baker, but because Tosi explains her techniques and her reasons so thoroughly It is well worth getting to know her techniques and recipes before attempting to make any of them, because they are unusual. She uses much more sugar and butter in her cakes and cookies than anyone whose recipes I've tried before, and it really is essential to follow her instructions to the letter for them to work. I've seen people complain that the butter runs out of the cookie mixture in the oven, but she explains in great depth how to mix them, and why, to prevent that happening, and my cookies turned out great. Another complaint I've seen is that some of the ingredients are near impossible to find. And, yeah, one or two things did take some tracking down, but I've so far not failed to find something. I got sweetcorn powder here on desertcart, for example, though it was eye-wateringly expensive so I'll have to be careful with it. But this is 'treat' stuff, and it can all be frozen so you can make it last. If you love baking and trying new, innovative recipes, and are willing to devote a lot of time to it, you'll probably love this book. If all you want is to knock up something delicious with as little to do as possible, it probably isn't the book for you. Me, I can't wait to make Crack Pie!
| Best Sellers Rank | 83,847 in Books ( See Top 100 in Books ) 95 in Cake Baking 118 in Puddings & Desserts 249 in Restaurant Cookbooks |
| Customer Reviews | 4.7 out of 5 stars 308 Reviews |
N**R
Very cool book full of interesting recipes.
Have made the cereal milk Panna cotta which was lovely, looking forward to trying more recipes soon!
E**S
Inspirational
I bought this book after a conversation with my son turned to one of our favourite subjects, food. I remembered seeing the Chef's Table episode featuring Christina Tosi and being intrigued by her cereal milk ideas, so I mentioned this. He lives in the US and told me he'd been to the Milk Bar in LA where he had a sweetcorn cookie which was 'fantastic!', so I decided to google and found a number of books. After much deliberation I checked the ebook version of this one out of the library and found I wanted to make everything in it. So I bought a hard copy. Thus far, I've made cereal milk, which is fantastic and makes a brilliant rum cocktail; cereal milk panna cotta (glorious); cornflake crunch (oh my!); milk crumb; cinnamon toast crunch; sweetcorn cookies; lemon curd (an unusual and interesting take on a favourite which would make a very elegant pudding); and used her technique for layer cakes to make a lemon drizzle version for my cousin's birthday. Everything I have made has turned out wonderfully, not because I am a brilliant baker, but because Tosi explains her techniques and her reasons so thoroughly It is well worth getting to know her techniques and recipes before attempting to make any of them, because they are unusual. She uses much more sugar and butter in her cakes and cookies than anyone whose recipes I've tried before, and it really is essential to follow her instructions to the letter for them to work. I've seen people complain that the butter runs out of the cookie mixture in the oven, but she explains in great depth how to mix them, and why, to prevent that happening, and my cookies turned out great. Another complaint I've seen is that some of the ingredients are near impossible to find. And, yeah, one or two things did take some tracking down, but I've so far not failed to find something. I got sweetcorn powder here on Amazon, for example, though it was eye-wateringly expensive so I'll have to be careful with it. But this is 'treat' stuff, and it can all be frozen so you can make it last. If you love baking and trying new, innovative recipes, and are willing to devote a lot of time to it, you'll probably love this book. If all you want is to knock up something delicious with as little to do as possible, it probably isn't the book for you. Me, I can't wait to make Crack Pie!
E**O
Great book
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.
A**S
Great book for pastry chefs
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.
J**E
Innovative baking the American way
An inspired read from a ground breaking baker of style and substance. Get me to NY so i can sample the delights at Momofuku and get on one of the Milk Bar's bakery courses....
G**E
enjoyable
Creative and enjoyable
M**4
Delicious recipes
Great book. Varied recipes with entertaining stories. Especially the crack pie!
N**I
Great book for a sweet tooth
Great book for a sweet tooth. All the recipes are fairly straightforward - even for a amateur kitchen minion like me.
M**N
Christina Tosi
Great book with recipes that change the way you bake.
J**.
The best baking book I have ever read.
This is an incredible book. The best baking book I have ever read. Not only does it have incredible recipes but it tells you all about every side of baking life that you need to know, ingredients, tools, ideas, mentality. Incredible.
R**U
Christina Tosi is the Mick Jagger of the culinary world.
Ha, like anyone can write a review and have anything to say other than OMG I’ll send the rest of the year trying each and every single recipe. C Tosi is a master.
C**N
Un libro maravilloso, las recetas son geniales
El mejor libro de repostería que me he comprado este año ¡Y compro muchos! Las recetas son geniales, están todas las imprescindibles de Christina Tosi y muchas más. Un libro divertido y lleno de explicaciones estupendas y recetas geniales.
C**O
Maravilloso
Libro maravilloso donde los allá, Christina lo explica con todo lujo de detalles, recetas espectaculares, he disfrutado mucho con el libro, es de mis favoritos
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