Momofuku Milk Bar

Momofuku Milk Bar

by Christina Tosi, David Chang

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Overview

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.


From the Hardcover edition.

Product Details

ISBN-13: 9780307953308
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 10/25/2011
Sold by: Random House
Format: NOOK Book
Pages: 256
Sales rank: 36,032
File size: 29 MB
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About the Author

Christina Tosi is the chef and owner of Momofuku Milk Bar, called “one of the most exciting bakeries in the country” by Bon Appétit. As founder of the dessert program at Momofuku, Christina helped Momofuku Ko earn two stars from the Michelin Guide and Momofuku Ssäm jump onto San Pellegrino’s Top 100 Restaurants in the World list at number 31. Shortlisted for a James Beard Foundation Rising Star Chef Award, she was also named to the New York Times T Magazine’s Nifty Fifty list. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day. Visit Christina at momofuku.com.


From the Hardcover edition.

Recipe

Corn Cookies
makes 13 to 15 cookies

225 g butter, at room temperature OR 16 tablespoons (2 sticks)
300 g sugar OR 1 ½ cups
1 egg
225 g flour OR 11/3 cups
45 g corn flour OR ¼ cup
65 g freeze-dried corn powder OR 2/3 cup
3 g baking powder OR ¾ teaspoon
1.5 g baking soda OR ¼ teaspoon
6 g kosher salt OR 1 ½ teaspoons

1. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes.

2. Reduce the mixer speed to low and add the flour, corn flour, corn powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl.

3. Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not bake properly.

4. Heat the oven to 350°F.

5. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be faintly browned on the edges yet still bright yellow in the center; give them an extra minute if not.

6. Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Customer Reviews

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Momofuku Milk Bar 4.1 out of 5 based on 0 ratings. 11 reviews.
VT802 More than 1 year ago
There is some great information in this book that can inspire a non baker or an experienced one. The photos are really cool and the pages are nice and glossy so you can get crap on it and just wipe it off. The detail and description are great; every recipe has ingredients in both grams/ounces and teaspoons/cups so you never have to convert. She even goes into great detail about every ingredient she uses and what companies make the best chocolate or cake flour-or whatever it may be- for her recipes. The anecdotes and little pointers and tips along the way make this not only a great cook book but also a great book to sit down and read and dream and then go spend tons of money at the grocery store. I suggest that. Definitely get this book and buy two copies because once you get into it you'll want to share the awesome with your friends.
dgoo on LibraryThing More than 1 year ago
I've never read a cookbook quite like Momofuku Milk Bar. The background of the author/chef--how she came to be where she is, her past roles and experiences as a child and adult--lent an interesting and brief memoir air to the narrative behind the creative, sometimes wacky recipes. Yes, to me, many of the recipes were a bit wacky. I'll try some of them involving savory-sweet flavors, such as the pretzel crunch. The cereal milk (the essence of various commercial dry cereals captured in milk, like what is left at the bottom of the bowl, minus the actual cereal bits) base for many of the recipes is clever, and I can see how it would appeal to many Americans' palates (the nostalgia and hominess of a bowl of crunchy/soggy cereal consumed in front of Saturday morning cartoons or hastily downed before the dash to the school bus). It does not appeal to me though--I never really liked the milk at the bottom, it was more a drink-it-don't-waste-it-and-get-your calcium sort of penance--so I won't be trying those particular recipes. Also the recipes in Momofuku Milk Bar involve what I consider a lot of junk, processed food beyond cereal. Though I do find the inclusion of must have ingredients and tools to make the recipes come out like they do in her bakery, as well as the rationale behind them and where to find said items, I find the recommendation of using local and organic milk and a few other ingredients a bit odd. This is probably because I include local and organic ingredients when I can because I believe they are better for personal health and the environment and local economy and not primarily because they make the final product taste better, have better texture, etc. This is definitely a side benefit, but my use of them is not because they carry a certain cache and it's the hip thing to do. I think there may be a little of that going on here in Momofuku, though I do think the author uses them mostly because they provide the best taste, appearance and texture for her final products.In any case the recipes and methods in this book were without a doubt very interesting and I learned some basic techniques and innovative ones (which were described more than adaquetly). In summary, though these recipes do not involve the kinds of foods I would use or deserts that I would make, the book is definitely a fun read and exploration of a desert bakery sensation in NYC. I'd recommend it to people looking for something really different to do with desserts, who want to knock the socks off the recipients of these likely addictive creations.
Anonymous More than 1 year ago
I love this cookbook. Looking forward to making the desserts in the book.
Anonymous More than 1 year ago
I ooved every recipe in this book
Madsgal More than 1 year ago
This book is above my pay grade when it comes to baking. I consider this book a challenge. However, I truly recommend it. Out of this world good treats. I've made a few things, and if am so proud and happy with the results. 
Anonymous More than 1 year ago
Anonymous More than 1 year ago
This is both a fantastic resource for new bakers and an inspiration for those more experienced in the kitchen.  Tosi encourages the reader to experiment in the kitchen and instructs in the secrets of making excellent pastries and other sweets.  The recipes in this book are unique and interesting to make, and are sure to be crowd pleasers at any gathering.  I highly recommend this book for anyone looking to start branching out beyond the standard brownie/cake/cookie staples in any good baker's repertoire.  
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