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Milk Bar Life: Recipes & Stories Hardcover – April 7, 2015

3.7 out of 5 stars 75 customer reviews

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The ultimate guide to preserving and canning is the perfect complement to America's Test Kitchen's recommended canner.
Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments, and More
Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments, and More
Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments, and More
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Editorial Reviews

Review

“Sometimes I like to sit by a fire and curl up with a nice book, but most nights I prefer to stuff my face with tasty treats like the ones described in this cookbook. Grab this thing and go make some cinnamon buns!”
—Aziz Ansari
 
“I’ve been a bootleg member of the Milk Bar family for a while: Christina and I have gone to Hawaii and made malasadas together, and every time I’m in NYC I like to hang out in Brooklyn bothering everyone in the bakery. Christina is a leader not only in the kitchen but also in the way Milk Bar has shaped our recent culture—and lives. Kogi por Vida, Milk Bar for Life.”
—Roy Choi

Milk Bar Life is a charming, playful, and personal view into the prodigiously inventive world of Christina Tosi and her Milk Bar crew. The Ritz Cracker wizardry is genius.”
—Chad Robertson

“Bake or just salivate over the addictive treats in Christina Tosi's Milk Bar Life.”
Cosmopolitan

“There’s some sweet stuff...but the savory stuff is just what you'd expect from Tosi—silly, supermarket driven and delicious.”
—TastingTable.com

“Her new book is a collection of sweet and savory dishes Tosi likes to make and serve off the clock, and it's a reflection of her playful worldview.”
Glamour

“This everyday cookbook establishes Tosi, chef and co-owner of Momofuku Milk Bar, as an exciting and original voice… Tosi continues to showcase her singular flavor combinations—there's unmistakable wow factor in miso butterscotch sauce and burnt honey butter served alongside kale with sesame seeds.”
Publishers Weekly, starred review

“The book reads like an issue of Lucky Peach if it were under Tosi's direction: Think throwback icebox cake recipes, Milk Bar staff meals, recipes from her childhood, and late night munchies.”
Epicurious.com

“Milk Bar Life by Christina Tosi is filled with simple, satisfying recipes for cooks who want flavor and fun with minimal fuss.”
Yahoo! Food 



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, the 2015 winner of the James Beard Outstanding Pastry Chef Award, and is a judge on Fox’s MasterChef and MasterChef Junior.
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Product Details

  • Hardcover: 256 pages
  • Publisher: Clarkson Potter (April 7, 2015)
  • Language: English
  • ISBN-10: 0770435106
  • ISBN-13: 978-0770435103
  • Product Dimensions: 8.2 x 0.9 x 10.3 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (75 customer reviews)
  • Amazon Best Sellers Rank: #52,831 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Kindle Edition
I received this as a gift, as I loved her first book, and am now in the process of returning it.

Tosi's energy and vibrancy still come across in this book, but sadly, that's all that does. The intriguing and interesting recipes from her first book are nowhere to be found here. Instead, this book is full of recipes from friends and family, which would be nice - except that they don't seem to share Tosi's talent that was so apparent in the first book. Instead of delightful recipes like cinnamon bun pie or corn cookies, this book is mostly dreck. A sad example: blue cheese pretzels. The ingredients: blue cheese and pretzels. (I do not exaggerate). While there are a few redeeming items, they are buried under a mound of unimaginative and uninspired recipes that wouldn't befit Rachael Ray, much less Tosi.

It's hard to tell if this is a case of the author phoning in a cookbook, or writing a food diary that masquerades as one. In any event, this book sadly fails to live up to the high standard set by its predecessor.
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Format: Hardcover Verified Purchase
I guess everyone already said it. If you're looking for a follow-up book of Milk Bar this isn't it. It's exactly what it says on the cover, their homemade recipes in their daily life. Don't get me wrong it has a few interesting recipes but not worth the price you're paying for this book. Most of the recipes could be easily found in Nigella Lawson's books sans kimchi.

Many recipes have unnatainable ingredients for people out of the US, other ingredients are recipes from the other book (in other words, if you don't have the book you can't make them, although she provides substitutions), I love Christina Tosi I think her writing is witty, entertaining and approachable and I'm more disappointed in myself that was hungering for more Milk Bar treats. Also I hated that they didn't have weights and only offered cup portions, having had those in the first book I really think it's lazy not to do it on this one specially in anything and everything involving baking.

Maybe the third one will be the charm as there are many Milkbar cakes not featured in the first book.
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Format: Hardcover Verified Purchase
I loved the first cookbook and as soon as I heard Christina Tosi was writing another I preordered it. So disappointing. The writing is still great and I may hang onto it for that alone, but I'm not sure I'll cook anything out of the book. I was expecting more technique driven quirky recipes, like the first book but with more focus on snacks and savory food. Instead it's mostly semi homemade type stuff that I feel like I'd be embarrassed to serve. There are some things that look better than others, but even the baking recipes have the weights taken out so I don't know if I'd bother. I'm not sure who the audience for this book is, but it sure doesn't seem to be written for people who liked the first one
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Format: Hardcover Verified Purchase
Like everyone else says: if you loved Momofuku Milk Bar, this isn't for you. If you're a college stoner, maybe pick it up. The book starts with the cookie recipe that made Christina Tosi want to bake. It's not the Milk Bar cookies we're used to seeing, but it's an auspicious start. We go downhill from there as Tosi moves into retro dishes that should've been retired with Grandpa's leisure suit: Seven-Layer Salad being the leader of this pack. Tosi is an acclaimed pastry chef, so why she included a gross salad recipe is beyond me. But if you really want to see gross just turn to the "Weaknights" chapter. A clever title with some of the yuckiest recipes I've seen. Spaghetti-O's Sandwich? From the same woman who gave me the chocolate chip cake with coffee frosting and passion-fruit curd? Oh dear. Oh dear indeed. And Tang Toast exists now. It is in print, forever. The icebox cake rests somewhere in between the disgusting and delicious borderline with its three ingredients: Cool Whip, Ritz Crackers and Grape Jelly. Why Cool Whip appears in this book when whipped cream exists I can't figure out.

There are some promising recipes. The grandma cookies that open the book didn't turn out right for me, but they flavor was good. Tosi's chocolate chip cookies are excellent, proving that there is room to improve on a classic. The cookie chapter is the best in the book, with Sour Cream and Citrus Cookies high on my to-bake list. But there are no statement-piece desserts as there were in her previous outing. There are no layer cakes nor even frosting recipes here. Though there are at least 3 recipes using boxed cake mix (Sour cream coffee cake, lemon bars, gooey butter cake).
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Format: Hardcover
Christina Tosi has given us a beautiful fun cookbook. Her style of writing is engaging and easy to read. I think she is funny and very creative and her stories are wonderful windows into her world. And oh! what a world it is.

I used to be a food snob. No cans or packages for me and I only got fresh meat and vegetables from great grocery stores like Whole Foods. I would make all my own stocks and soups from scratch. Now I’m older and realize it isn’t the end of the world to open a can or package and incorporate those ingredients into whatever I’m making. Watching Chopped has softened my snobbishness.

If you are looking for a repeat of Milk, you are going to be disappointed. This book has some very easy recipes using canned ingredients or whatever is in your fridge and also some from scratch items. Some of the recipes challenge my idea of cooking and I can feel my food snobbishness rising when I read them. But I tried very hard to keep an open mind when reviewing the recipes. However, there is one recipe I will never try and don’t think it could be good even if I ate it in my sleep and that is the Spaghettios Sammy. Ewwww, Spaghettios and maple-flavored sausage links? Not in my wildest, thank you!

Then she has some great ones like Thai Tea Cookies and XXXL Lady Salad. She divides the recipes up into different chapers such as Hand-me-downs (all about family and friends); A Cookie a Day (guess) and Freaking’ Weekend (buy the book and find out).

Pros:
1. Recipes are fairly simple and easy to follow
2. There are wonderful tips and tricks
3. The photos are beautiful
4. Paper stock is slick which makes the text and images easy on the eyes
5. Some very unusual recipes
6. Hardback

Cons:
1.
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