Momofuku Milk Bar
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|Format:||Hardback, 255 pages|
|Other Information: ||Illustrated|
|Published In: ||United States, 01 October 2011|
"Just as Momofuku was much more than a cookbook, Momofuku Milk Bar, too, will have a compelling narrative story, also written with Peter Meehan, that shares the unlikely beginnings of this quirky bakery's success. A runaway success in fall 2009, Momofuku suffered from just one criticism among reviewers: 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 will have all the recipes for their most addictive desserts, along with ones for savory baked goods that take a page from Dave's Asian-flavored cuisine, such as Kimchi Croissant with Blue Cheese"--
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 Appetit." As founder of the dessert program at Momofuku, Christina helped Momofuku Ko earn two stars from the "Michelin Guide" and Momofuku Ssam 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 www.momofuku.com.
"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
|Publisher: ||Clarkson N Potter Publishers|
|Dimensions: ||25.81 x 21.03 x 2.36 centimeters (1.08 kg)|