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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.
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.
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