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Momofuku Milk Bar Hardcover – October 25, 2011


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Product Details

  • Hardcover: 256 pages
  • Publisher: Clarkson Potter (October 25, 2011)
  • Language: English
  • ISBN-10: 0307720497
  • ISBN-13: 978-0307720498
  • Product Dimensions: 10.2 x 8.3 x 0.9 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (133 customer reviews)
  • Amazon Best Sellers Rank: #6,201 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Featured Recipe: Corn Cookies

Momofuku Milk Bar Corn CookiesYield 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
  1. 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.
  2. 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.
  3. 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.
  4. Heat the oven to 350°F.
  5. 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.
  6. 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

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Customer Reviews

Highly recommended to experienced bakers.
M. Schmidt
A few pointers... ** There are a handful of specialized tools, ingredients and supplies required by the recipes in this book.
Amazon Customer
I look forward to trying more of the recipes.
Alexandra

Most Helpful Customer Reviews

74 of 76 people found the following review helpful By Becca Porter on November 9, 2011
Format: Hardcover Verified Purchase
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.
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192 of 220 people found the following review helpful By Robert E. Connoley on October 25, 2011
Format: Hardcover
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.
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41 of 45 people found the following review helpful By Michelle L Shellhaas on February 10, 2012
Format: Hardcover
"I will bake anything from this cookbook that you ask me to," I have proclaimed more than once, to more than one person, while singing the praises of this book. Last weekend, I went through three pounds of butter because I could not stop myself from trying more recipes.

I thought that I liked baking. I had no idea how far from "like" I was. Compared to what I do now, I was just going through the motions.

I have had this book for less than two months, but already it has changed my approach to and my enjoyment of baking. It will be a longstanding staple in my kitchen/life.

I received this book as a gift. I'd never heard of it. At first glance, the photos are beautiful, but there is a lot of reading, as far as cookbooks go. And, upon further inspection, the recipes looked complicated and intimidating. They are recipes within recipes. But, having heard of Momofuku, the Milk Bar is their bakery, I was intrigued.

The first thing I did, which is out of character for me and a cookbook, is read it from cover to cover. I was in love with the narrative. And reading through it piqued my interest, revved up my courage and helped me to understand the recipes and the process of baking. I was inspired!

There are some unusual ingredients in the book. The author is a big proponent of Amazon for sourcing things like glucose and freeze-dried corn, if you can't find them locally. Instead of making an investment in a yet-to-be-proven-in-my-kitchen-cookbook, I chose a recipe that needed nothing particularly special: Cornflake Chocolate Chip Marshmallow Cookies. I was not particularly sold on that combination of ingredients, but went ahead with it, anyway. It was from that point on that I was a shameless devotee.
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