Momofuku Milk Bar Cookbook

The Momofuku Milk Bar cookbook, the highly anticipated complement to the New York Times bestselling Momofuku cookbook, reveals the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the wildly popular Milk Bar bakery. Christina Tosi's fantastic desserts, the now-legendary riffs on childhood flavors and down-home classics (all essentially derived from ten mother recipes), are shared in this book, 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, and just like that, the pastry program at Momofuku began. Christina's playful desserts, including 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; and the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside, 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.

Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun, with all the recipes for the bakery's most beloved desserts, as well as savory baked goods that take a page from Chang's Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese. With 100 color photographs, this book is a must-have for anyone looking to indulge in the unique and delicious offerings of the Milk Bar bakery.

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