Momofuku Milk Bar and over one million other books are available for Amazon Kindle. Learn more

Momofuku Milk Bar
 
 


or
Sign in to turn on 1-Click ordering
Sell Us Your Item
For a $8.88 Gift Card
Trade in
More Buying Choices
Have one to sell? Sell yours here
Start reading Momofuku Milk Bar on your Kindle in under a minute.

Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.

Momofuku Milk Bar [Hardcover]

Christina Tosi , David Chang
4.3 out of 5 stars  See all reviews (142 customer reviews)

List Price: $35.00
Price: $23.15 & FREE Shipping on orders over $35. Details
You Save: $11.85 (34%)
o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o
In Stock.
Ships from and sold by Amazon.com. Gift-wrap available.
Want it Wednesday, Dec. 24? Choose One-Day Shipping at checkout. Details
‹  Return to Product Overview

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

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 Appétit. As founder of the dessert program at Momofuku, Christina helped Momofuku Ko earn two stars from the Michelin Guide and Momofuku Ssäm 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.
‹  Return to Product Overview