Momofuku Milk Bar

As seen on Netflix's acclaimed Chef's Table and Bake Squad, chef and owner of Momofuku Milk Bar, Christina Tosi finally shares her recipes for her legendary riffs on childhood flavours and home classics - all derived from ten mother recipes. These original sweet recipes are totally incomparable. At a time when baking has found itself a new home in the hearts of the British public, this collection of innovative recipes is perfect for cookie, pie and cake addicts who need their sugary fix.From cereal-milk ice cream to the secrets for crack pie, this book is packed full of the recipes which are daily available at the iconic NYC bakery.With a delightful foreword by dazzling chef David Chang, Momofuku Milk Bar is a perfect dessert-filled complement to Chang's Momofuku Cookbook. Christina's collection is brimming with new taste sensations - a must have for anyone with a sweet tooth.

“Top 20 food and drink books of 2012”

The Observer Food Monthly

Christina Tosi made her name at Momofuku Milk Bar in New York. She has worked as a pastry chef in the kitchens of New York's Bouley and WD~50, and David Chang's Momofuku Noodle Bar and Ssäm Bar - where she got her big break. Tosi's baking for the staff so impressed Chang that he asked her to run his pastry shop, Momofuku Milk Bar where Tosi and her team create all of the desserts served throughout the six-restaurant Momofuku empire.What makes Tosi unique is the way she uses everyday ingredients such as pretzels, potato crisps, marshmallows, cornflakes, oats and dry milk powder in her recipes. These include creations such as cornflake-infused milk; her renowned 'Crack Pie with its buttery oatmeal cookie crust; 'Compost Cookies' spiked with pretzels, coffee grounds, crisps, among other ingredients; and tall malted chocolate layer cakes stuffed with charred marshmallows. Mad - but also delicious.She stars in the new Netflix show, Bake Squad.

When David Chang opened his Momofuku Noodle Bar in New York in 2004 it was missing one thing - dessert. Dessert was just one of the many things that Chang didn't approve of! Dessert was for wimps (not the word he used!)...Then he met Christina Tosi and realised that he was wrong - very wrong, but only because Tosi's take on dessert was so insanely brilliant, addictive and different. And so it came to pass that Tosi was producing amazing desserts for Chang's 2 star Michelin restaurant Momofuku Ko and rocking a nation with her extraordinary plates of sweet things...And then she asked Chang if he would back her in opening a Momofuku Milk Bar bakery, to be linked with the ever growing family of Momofukus, to produce amazing interpretations and creations of long loved recipes, based on childhood flavour memories and down-home classics. The Milk Bars were an instant hit and the recipes that came from them drew people from all over the USA and beyond to experience her unique, and often trademarked, creations...The recipes in Milk Bar are singular and without compare. And in a time when baking has found itself a new home in the hearts of the British public, this collection of recipes can only add to the passion. Momofuku Milk Bar reveals the recipes for the addictive cookies, pies, cakes, ice creams and cereal milk delights that have captivated a city and a nation. The recipes are all derived from ten mother recipes from which she works her legendary riffs - Crack Pie, Compost Cookie and Cereal Milk Ice Cream are just some of the instant and way-out classics included in this sumptuous collection, so brilliantly photographed by Gabriele Stabile.

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