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Momofuku Milk Bar Hardcover – October 25, 2011
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Featured Recipe: Corn Cookies
Yield 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
- 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.
- 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.
- 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.
- Heat the oven to 350°F.
- 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.
- 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.
"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.”
“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."
“It took just one recipe to fall in love with this book”
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Top Customer Reviews
It is very important, however, that you read through the section where Tosi describes the ingredients and the techniques. I am guessing that most people who have had problems with the recipes did not do this. I made several batches of cookies before I realized what she calls "flour" is actually BREAD flour. The cookies with regular flour still turned out great, but they were very thin and crunchy. This did not stop a single person from going to town on them though.
Then I started using bread flour and everything came together. The cookies do not spread like crazy, they are crisped on the outside but chewy and soft in the middle.
So read about the ingredients so you can get the best results!!
I really do love this cookbook. The recipes are great but I also just love reading the stories and commentary. Some of the recipes call for some unique ingredients and have *a lot* of steps, but it's all pretty easy if you can plan everything out. For example, I start making the crack pie 2 days before I want it. I will make the oat cookie for the crust on day 1, finish making the pie and put it into the freezer on day 2, and then serve it on day 3. And it is SOOO worth it.
The first time I had the crack pie from the bakery in NYC, I felt like I melted into a puddle right on the spot from the overwhelming yumminess of it all. On another trip back just last week, I had the cereal soft serve with cornflake crunch and it really hit the nostalgic spot. When I finally had some time to try out baking from scratch, I got the cookbook and haven't looked back since. So, if you're a fan of very sweet desserts & love sugary treats with a childlike delight, I think this is definitely the mecca of dessert books for you. (It is for me!)
Here's a summary:
- If you want to win your office's cookie bakeoff, you will definitely find a winner in the corn cookie.
- If you want to impress your friends (and show them how much you love them), make them a cake.
- If you want to impress your family at gatherings, make them a crack pie.
- If you want to have delicious cookies always (or if friends come over), make a bunch of different cookies and store them in your freezer in freezer bags. Let them come up to room temperature or refrigerate them uncovered and you're golden.
Two things to consider, too:
1. There are quite a few tools and ingredients you'll need to store up first before embarking on even one recipe journey. So, read up on the recipe, get the ingredients & tools (either from Amazon or your local supply store), and then get your bake on. The prep will be *very* much worth it.
2. When I bought a corn cookie from the shop in NY, the ingredients list included glucose. And, I definitely think this might be missing from the cookbook recipe. My corn cookies tend to not "round out" when baking, resulting in a bit of a feathered edge, and I think with the addition of glucose, it won't do that. Taste was still on point, though. Also, I do believe home-baking may result in an even better tasting cookie than what you buy at their shop currently!