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Momofuku Milk Bar, by Christina Tosi
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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.
- Sales Rank: #8794 in Books
- Published on: 2011-10-25
- Released on: 2011-10-25
- Original language: English
- Number of items: 1
- Dimensions: 10.30" h x .91" w x 8.27" l, 2.37 pounds
- Binding: Hardcover
- 256 pages
Features
- Ships from MA, Unites States
Amazon.com Review
Featured Recipe: Corn Cookies
Yield 13 to 15 cookies
- 16 tablespoons or 2 sticks (225 g) butter, at room temperature
- 1-1/2 cups (300 g) sugar
- 1 egg
- 1-1⁄3 cups (225 g) flour
- 1/4 cup (45 g) corn flour
- 2/3 cup (65 g) freeze-dried corn powder
- 3/4 teaspoon (3 g) baking powder
- 1/4 teaspoon (1.5 g) baking soda
- 1-1/2 teaspoons (6 g) kosher salt
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. 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. 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. Heat the oven to 350°F. 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. 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. 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
About the Author
CHRISTINA TOSI is the chef, owner, and founder of Milk Bar, sister bakery of the Momofuku restaurant group, with locations in New York City, Toronto, and soon Washington, D.C. She is the 2012 recipient of the James Beard Rising Star Chef Award, a finalist for the 2014 James Beard Outstanding Pastry Chef Award, and a judge on Fox’s MasterChef and MasterChef Junior.
Most helpful customer reviews
115 of 121 people found the following review helpful.
Long awaited and worth the wait!
By Becca Porter
I preordered this cookbook as soon as I could. I have been dying to get it. I have never been to NYC, so I have never tried the baked goods. I have made all the recipes I could find online. I loved the crack pie, and chocolate malted milk cake, but the blueberry and cream cookies really haunted me.
I could not wait to try the corn cookies especially. It took me a week or so to get in the Just Corn that I needed. In the meantime, I started with the cornflake marshmallow cookies. The first six I baked off were overbaked. I was expecting them to take about 18 minutes, like the book said, but I ended up pulling them at 15. The next batch got removed at 12 minutes. I think I could have gone 11. I know they were the right size because I had the right quantity. My one heads up about this book is that the baking times for the cookies seems really off to me. Luckily I bake a lot, so I know what a cookie should look like when it is done. The middle should look completely unbaked while the edges are lightly browned. They continue to bake quite a bit after they come out. The center will be fully baked by the time they cool. I was able to adjust quickly. For cookies this size I think the baking time should be about 11-12 minutes.
I have made: chocolate marshmallow cookies, corn cookies, confetti cookies, candy bar pie, crack pies (one with pecans!), and the compost cookies so far. Every one has had a much deeper depth of flavor than ordinary baked goods. I believe she is right when she says that milk powder is the msg of the baking world. It does seem to make everything taste better.
The crack pie recipe in the book is different and far superior to previously published versions. This pie is truly incredible, and my family prefers the pecan variation. The corn cookie was worth tracking down the Just Corn. My husband said they reminded him of his favorite childhood cereal, King Vitamin. We loved this cookie!
I currently have passion fruit puree and a cake ring on order from Amazon. I cannot wait to try the cakes and the grapefruit pie.
I highly recommend this book if you like a bit of a challenge in the kitchen. You really want to track down the right equipment and ingredients to do these recipes justice! It is well worth the effort.
68 of 72 people found the following review helpful.
Easier Way to Make Crack Pie Online, Good Book, but Need to Seek Out Special Ingredients
By Mayflower Girl
Having lived in Brooklyn, I was familiar with Momofuku Milk Bar... so I was excited to get Christina's cookbook. If your sole goal is to make crack pie, the recipe is on the 'net at the LA Times site.. so do a quick search. You won't need any special ingredients for the online version except milk powder. The easiest/cheapest way to buy it is at W-mart, where you can buy an envelope of it rather than a giant package. It's slightly different from the book version in that it doesn't use the corn powder (only 1/4 cup...ground up freeze dried corn). In the book she also mentions that you can add nuts or berries to the pie. (Yummy!)
If your goal is the compost cookies, once again...google...Regis and Kelly or numerous food blogs.
This book for me was three stars--because it's not usable by the average baker. But I added another star for inspiration--as it did inspire me to change my cookie repertoire--as well as the microwave brown butter recipe (see below)). But you know what? I don't use Christina's recipes. I use the standard Toll House cookie recipe and then Milkbarify them.... adding marshmallows, corn flakes (toast before for added flavor, just like nuts), and mini chocolate chips.... or composting them with whatever I can find...pretzels, potato chips, mini chocolate chips, Oreos, etc. I might add in 2 spoonfulls of dry milk powder, but only if I have it. I chill the dough for at least an hour before baking--but that's it. So for that, it's helped. I highly recommend taking this book out of the library before purchasing...or at least checking it out in a Bricks-and-Mortar bookstore (if you still have one in your town. ;))
I didn't expect the recipes to be so time consuming or require so many special ingredients--as I bake pretty much every day. To make almost anything in this book, you're going to need to invest in Caullet Glucose Syrup - 2.2 lb. She says you can use half the amount of corn syrup, but it won't be the same.
You'll also need Just Tomatoes Just Corn, 8-Ounce Large Pouch (Pack of 3) to make crack pie or many of the cookie recipes.
Clear Cake Collars or acetate sheets are required for most cakes.
And of course, as the name implies, you're going to need Carnation Instant Nonfat Dry Milk , 5 - 3.2 oz Pouches....which Christina uses in nearly every recipe (she refers to it as the MSG of the pastry world.)
You should also have a stand mixer as well as Dutch cocoa powder like Frontier Cocoa Powder, Dutch-process Certified Organic, Fair Trade Certified, 16-Ounce Bag.
She mentions reworking her ice cream recipes so that they could be made in a home ice cream maker. I wish she had reworked her recipes to work a bit better in the home kitchen. The LA Times was able to do it for the crack pie... why didn't Christina do it for all (at least most) of the recipes??? As it stands now, I'm betting that many people will not be willing to invest in so many special ingredients to make a few treats.
The book has a great mother dough recipe for breads and croissants--so it's not all super sweet (which was a nice surprise). There are recipes for making your own infused milks (cereal milk), different brittles, etc. Yet, still, so many are all about special ingredients. It is a great read--and I really enjoyed that. She definitely shares a lot of great advice, and if you're becoming more serious about your baking or considering pastry school, then definitely pick it up.
One added bonus was how to make Brown Butter in the Microwave!! (Yippee!!) Put your butter in a pyrex bowl, cover it with a microwave safe plate, and nuke it for 3-5 minutes. Easy peasy. Then stir.
If you're looking for more of a home-baker accessible cookbook then I recommend Baked: New Frontiers in Baking and Baking: From My Home to Yours.
258 of 289 people found the following review helpful.
Fun read but too sweet
By Robert E. Connoley
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. The book centers around ten such bases - cereal milks, crumb, crunch, graham crust, fudge sauce, liquid cheesecake, nut brittle, nut crunch, ganache and mother dough - which she spins into more savory applications. And then each of those bases is used in cookies, cakes, pies and other sweets. Recipes are written clearly and ingredients are presented in grams and standard measures.
In reviewing cookbooks my pastry staff and I prepare a number of the recipes to check for flavor and success. Our response (and the response of our customers) was universal - too sweet and inconsistent outcomes. We started at the Compost Cookies and worked our way through the cornflake-chocolate-chip-marshmallow cookies, carrot layer cake, cinnamon bun pie, candy bar pie, and finally finished with the Crack Pie. Even my sugar loving pastry team was left setting the fork down to grab a cup of water. Aside from the sweetness, some of the recipes didn't have the final finished appearance that was worthy of a restaurant let alone a bake sale. But is that enough to disregard this book?
I found the narrative sections to be an enthralling and fun romp. I cook in a small rural community and while reading Tosi's accounts I felt like I was in New York. I could smell the crowded, hot kitchens. I could see her running down the street to the market to buy chips. I could feel the camaraderie of her staff. Tosi has a wonderful gift in being able to capture the passion of her kitchen and sharing it with the reader. Her recipes are fun and doable for all levels of cooks. For those who wake up to Cap'n Crunch (even in their 30s and 40s), her recipes will be cherished.
I can make your decision fairly simple. When you're done eating your cereal, do you pick up the bowl and drink the milk because you like the flavor of the cereal milk? Do you ever find yourself dumping all of your leftover junk food in a bowl and pouring chocolate sauce on top for a late afternoon snack? If you do these things then you'll love this book. If not, take a glance at it for a quick afternoon read and then share it with your sugar-loving neighbor.
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