Momofuku Milk Barshares the recipes for Christina Tosi’s fantastic desserts—the 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.
Christina’s playful desserts, including thecompost cookie,a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; thecrack pie,a sugary-buttery confection as craveable as the name implies; thecereal milk ice cream,made from everyone’s favorite part of a nutritious breakfast—the milk at the bottom of a bowl of cereal; and the easylayer cakesthat forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside helped the restaurants earn praise from theNew York Timesand theMichelin Guideand 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 Barmakes baking irresistible off-beat treats at home both foolproof and fun.
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