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Momofuku Milk Bar: A Cookbook
The highly anticipated complement to the New York Times bestselling Momofuku cookbook, Momofuku Milk Bar reveals the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the wildly popular Milk Bar bakery.
Momofuku Milk Bar shares the recipes for Christina Tosi’s fantastic desserts—the now-legendary riffs on childhood flavors and down-home classics (all essentially derived from ten mother recipes)—along with the compelling narrative of the unlikely beginnings of this quirky bakery’s success. It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began.
Christina’s playful desserts, including the compost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; the crack pie, a sugary-buttery confection as craveable as the name implies; the cereal milk ice cream, made from everyone’s favorite part of a nutritious breakfast—the milk at the bottom of a bowl of cereal; and the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside helped the restaurants earn praise from the New York Times and the Michelin Guide and led to the opening of Milk Bar, which now draws fans from around the country and the world.
With all the recipes for the bakery’s most beloved desserts—along with ones for savory baked goods that take a page from Chang’s Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese—and 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun.
Momofuku Milk Bar shares the recipes for Christina Tosi’s fantastic desserts—the now-legendary riffs on childhood flavors and down-home classics (all essentially derived from ten mother recipes)—along with the compelling narrative of the unlikely beginnings of this quirky bakery’s success. It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began.
Christina’s playful desserts, including the compost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; the crack pie, a sugary-buttery confection as craveable as the name implies; the cereal milk ice cream, made from everyone’s favorite part of a nutritious breakfast—the milk at the bottom of a bowl of cereal; and the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside helped the restaurants earn praise from the New York Times and the Michelin Guide and led to the opening of Milk Bar, which now draws fans from around the country and the world.
With all the recipes for the bakery’s most beloved desserts—along with ones for savory baked goods that take a page from Chang’s Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese—and 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun.
256 pages, Hardcover
First published January 1, 2011
870 people are currently reading
7735 people want to read
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Displaying 1 - 30 of 255 reviews
September 2, 2011
I'm not sure if this is a trend or that I have been picking out cookbooks with a lack of photographic common sense, whatever it is, it makes me steaming mad! I know this will sound rude, but I don't care about the sous-chef de cuisine, the line cooks, the saucier or the pastry chef. My indifference is so great that I don't want to see pictures of them clogging up my cookbooks.
I also don't want to see pictures of a stocked pantry. Pictures of a crowded kitchen, pics of someone walking around outside a restaurant or extreme closeups of butter, cute cats (seriously?), boxes of fabric scraps, people walking through slushy snow or kitchen staff looking busy and earnest, this is a cookbook for crow's sake! I want pictures of completed recipes, maybe a few step by step photos and I want descriptions of foods not pictured, detailed directions and that's about it.
Okay, whew, sorry for the rant, sometimes I really lose it and I ran out of coffee this morning so it's a double whammy, so, onto the rest of the review.
The preface of cookbooks are always pretty dull, I don't usually read them. They are part mission statement; 'this is a cookbook, I'm an expert in [insert type of cooking] and would like to share with you my favoritest recipes which you will love so much you will tuck this book under your pillow and cover it with kisses each night the same way I do,' and part testimonial, 'I once baked a cake for Queen Elizabeth and she granted me a knighthood it was so delectable.'
This time, I decided to skim through the preface/intro because Momofuku is supposed to be this super important restaurant, a trendsetter, a trend breaker and all around food revolution, plus I was curious to find out what these foodie rebels would have to say about desserts.
A whole lot it turns out, the intro goes on and on and on, like a Phish song on endless play (the first recipe starts on page 35!). There were some interesting tidbits, but mostly it was filler. Then there was an exhaustively complete section on kitchen essentials and ingredients. On the kitchen tools segment, everyone knows what a sound system is and why you'd have one in the kitchen, same with a vegetable peeler and spoons.
I did find some useful information in the ingredients section and for the novice baker, it is good to know that there is clear vanilla and brown (both available online), that chocolates are different and that kraft makes good mini marshmallows.
The recipes are divided into types; Cereal Milk, Crunch, Crumb, Liquid Cheesecake, etc. The super famous Crack Pie ($44 for a pie!) is included and I'm going to make it on my website just to find out if it really is worth $44.
But, for me, this is where the cookbook loses steam, the recipes themselves range in intricacy and technique from the simple (a recipe for Cinnamon Toast Crunch) to the difficult (Pistachio cake with it's alternating layers of cake, lemon curd, milk crumb and pistachio frosting assembled inside of a an acetate sheet lined cake ring) to the truly astronomically difficult, kimchi blue cheese croissants (oh how I want to eat one of these).
There are some truly transformative uses of ingredients in this book, pretzel crumbs, milk powder (secret ingredient of the pastry chef) and lots of made by hand crunchy bits that add brilliance to old favorites like white cake or the humble chocolate chip cookie.
But, personally, I found only a few recipes that I would try at home, in particular, the crack pie, the nut brittle (there were awesome directions and I had no idea brittle was so easy to make), the chinese sausage focaccia and the pistachio cake (maybe for the hubby's birthday, he loves pistachio ice cream).
But what I found most invaluable was the spirit of imagination, these are some really innovative cooks and they are going crazy with food. I loved the new ingredients and the interesting presentation of old favorites like banana cream pie and brioche. Some of the cool ingredient recipes, Kimchi butter and black pepper butter in particular could revolutionize home cooked recipes, I'm thinking of adding kimchi butter to my favorite naan recipe, nom nom.
Do I think this is a recipe book that should be on every home cook's shelf? Welllll, probably not, for me a shelfer is one with recipes that would become a part of my family's cooking tradition, I'm thinking of the roux technique I learned from Legasse, the basic bread dough I learned from Reinhart (no relation to me) or the beef stew I learned from Julia Child. But I definitely think this merits a look through, mostly because it makes me rethink some of the ingredients I have on hand in my pantry.
So, to sum up, here are the downsides,
1. Stupid photos of not food. There were 32 photos of the chefs (yep, I really did count them)! Some of them showed them making foods, but it was unclear in most of the shots what recipe they were making and if it was something included in the book. Beyond irritating.
2. Lots of exotic ingredients that could prove difficult to find for the home cook; pistachio oil, toban djan, hazelnut paste, gianduja chocolate and feulletine.
3. Lots of exotic pieces would need to be bought before attempting many of these recipes, acetate sheets, gelatin sheets (tho' the author did say you can substitute regular gelatin, but it didn't say what amount or show an alternate recipe, so, I think you'd have to buy the gelatin sheets, I googled them and they aren't terribly pricey but you can't buy just a few, so it's a product commitment), an ice cream machine, silpat and bakery quality baking sheets.
4. Some of the directions are hard to follow on the more difficult recipes, here's where a few step by step pics would have come in handy.
Here are the good things;
1. Downright tasty use of disparate ingredients, kimchi, cornflakes (my favorite cereal, evah), pumpkin seeds, earl grey tea, grapefruit (an underutilized fruit, IMHO) and pretzels.
2. Lots of interesting sounding snacks, some of them are used in concert with other recipes, but each element would be tasty on it's own, I like that a lot, because it means if I pooped out after making a milk crumb, I could just give up and eat it alone.
Update: I just posted pics and a recipe I made from this book, Chinese Sausage Focaccia. It's available on my blog, http://booksmakemehungry.blogspot.com/
I also don't want to see pictures of a stocked pantry. Pictures of a crowded kitchen, pics of someone walking around outside a restaurant or extreme closeups of butter, cute cats (seriously?), boxes of fabric scraps, people walking through slushy snow or kitchen staff looking busy and earnest, this is a cookbook for crow's sake! I want pictures of completed recipes, maybe a few step by step photos and I want descriptions of foods not pictured, detailed directions and that's about it.
Okay, whew, sorry for the rant, sometimes I really lose it and I ran out of coffee this morning so it's a double whammy, so, onto the rest of the review.
The preface of cookbooks are always pretty dull, I don't usually read them. They are part mission statement; 'this is a cookbook, I'm an expert in [insert type of cooking] and would like to share with you my favoritest recipes which you will love so much you will tuck this book under your pillow and cover it with kisses each night the same way I do,' and part testimonial, 'I once baked a cake for Queen Elizabeth and she granted me a knighthood it was so delectable.'
This time, I decided to skim through the preface/intro because Momofuku is supposed to be this super important restaurant, a trendsetter, a trend breaker and all around food revolution, plus I was curious to find out what these foodie rebels would have to say about desserts.
A whole lot it turns out, the intro goes on and on and on, like a Phish song on endless play (the first recipe starts on page 35!). There were some interesting tidbits, but mostly it was filler. Then there was an exhaustively complete section on kitchen essentials and ingredients. On the kitchen tools segment, everyone knows what a sound system is and why you'd have one in the kitchen, same with a vegetable peeler and spoons.
I did find some useful information in the ingredients section and for the novice baker, it is good to know that there is clear vanilla and brown (both available online), that chocolates are different and that kraft makes good mini marshmallows.
The recipes are divided into types; Cereal Milk, Crunch, Crumb, Liquid Cheesecake, etc. The super famous Crack Pie ($44 for a pie!) is included and I'm going to make it on my website just to find out if it really is worth $44.
But, for me, this is where the cookbook loses steam, the recipes themselves range in intricacy and technique from the simple (a recipe for Cinnamon Toast Crunch) to the difficult (Pistachio cake with it's alternating layers of cake, lemon curd, milk crumb and pistachio frosting assembled inside of a an acetate sheet lined cake ring) to the truly astronomically difficult, kimchi blue cheese croissants (oh how I want to eat one of these).
There are some truly transformative uses of ingredients in this book, pretzel crumbs, milk powder (secret ingredient of the pastry chef) and lots of made by hand crunchy bits that add brilliance to old favorites like white cake or the humble chocolate chip cookie.
But, personally, I found only a few recipes that I would try at home, in particular, the crack pie, the nut brittle (there were awesome directions and I had no idea brittle was so easy to make), the chinese sausage focaccia and the pistachio cake (maybe for the hubby's birthday, he loves pistachio ice cream).
But what I found most invaluable was the spirit of imagination, these are some really innovative cooks and they are going crazy with food. I loved the new ingredients and the interesting presentation of old favorites like banana cream pie and brioche. Some of the cool ingredient recipes, Kimchi butter and black pepper butter in particular could revolutionize home cooked recipes, I'm thinking of adding kimchi butter to my favorite naan recipe, nom nom.
Do I think this is a recipe book that should be on every home cook's shelf? Welllll, probably not, for me a shelfer is one with recipes that would become a part of my family's cooking tradition, I'm thinking of the roux technique I learned from Legasse, the basic bread dough I learned from Reinhart (no relation to me) or the beef stew I learned from Julia Child. But I definitely think this merits a look through, mostly because it makes me rethink some of the ingredients I have on hand in my pantry.
So, to sum up, here are the downsides,
1. Stupid photos of not food. There were 32 photos of the chefs (yep, I really did count them)! Some of them showed them making foods, but it was unclear in most of the shots what recipe they were making and if it was something included in the book. Beyond irritating.
2. Lots of exotic ingredients that could prove difficult to find for the home cook; pistachio oil, toban djan, hazelnut paste, gianduja chocolate and feulletine.
3. Lots of exotic pieces would need to be bought before attempting many of these recipes, acetate sheets, gelatin sheets (tho' the author did say you can substitute regular gelatin, but it didn't say what amount or show an alternate recipe, so, I think you'd have to buy the gelatin sheets, I googled them and they aren't terribly pricey but you can't buy just a few, so it's a product commitment), an ice cream machine, silpat and bakery quality baking sheets.
4. Some of the directions are hard to follow on the more difficult recipes, here's where a few step by step pics would have come in handy.
Here are the good things;
1. Downright tasty use of disparate ingredients, kimchi, cornflakes (my favorite cereal, evah), pumpkin seeds, earl grey tea, grapefruit (an underutilized fruit, IMHO) and pretzels.
2. Lots of interesting sounding snacks, some of them are used in concert with other recipes, but each element would be tasty on it's own, I like that a lot, because it means if I pooped out after making a milk crumb, I could just give up and eat it alone.
Update: I just posted pics and a recipe I made from this book, Chinese Sausage Focaccia. It's available on my blog, http://booksmakemehungry.blogspot.com/
August 19, 2019
Part biography and part cookbook.
As far as cookbooks go this is one of the most interesting ones I've read. Tosi employs a rapport with the reader through humor and anecdotes. I haven't tried as many recipes as I hoped before writing this review because--summer--so hot, and I look at my oven and retreat to my grill outside.
I think if you're familiar with the restaurant/bakery than this probably has more meaning, but for me the strength of the book wasn't the recipes themselves but the creativity and mold-breaking ideas that inspires one to not be so rigid, to explore and experiment with dishes. Kimchi and blue cheese croissants are just brilliant to imagine existing, but if I'm honest, when or if I master croissants it will take years to want to abandon a pain chocolat--and I love kimchi and blue cheese, but chocolate croissant and an espresso is pretty great way to start the day.
Another aspect of really appreciated was the detailed section on equipment. Tosi tells the reader straight up what she uses, what kind of flour, pans, accessories; there's not this vague reference. So that's always nice because ingredient changes make a difference as does equipment. Knowing the shortcuts is awesome. Ditto on the techniques section--loved it. Additionally, the substitutions were nice, though Tosi makes a recommendation and explains why she prefers it, for things like glucose and gelatin she gives the sub.
As far as cookbooks go this is one of the most interesting ones I've read. Tosi employs a rapport with the reader through humor and anecdotes. I haven't tried as many recipes as I hoped before writing this review because--summer--so hot, and I look at my oven and retreat to my grill outside.
I think if you're familiar with the restaurant/bakery than this probably has more meaning, but for me the strength of the book wasn't the recipes themselves but the creativity and mold-breaking ideas that inspires one to not be so rigid, to explore and experiment with dishes. Kimchi and blue cheese croissants are just brilliant to imagine existing, but if I'm honest, when or if I master croissants it will take years to want to abandon a pain chocolat--and I love kimchi and blue cheese, but chocolate croissant and an espresso is pretty great way to start the day.
Another aspect of really appreciated was the detailed section on equipment. Tosi tells the reader straight up what she uses, what kind of flour, pans, accessories; there's not this vague reference. So that's always nice because ingredient changes make a difference as does equipment. Knowing the shortcuts is awesome. Ditto on the techniques section--loved it. Additionally, the substitutions were nice, though Tosi makes a recommendation and explains why she prefers it, for things like glucose and gelatin she gives the sub.
August 4, 2013
I haven't been there, but Momofuku in NYC is a close friend's very favourite restaurant in the world. Given my obsession with baking, it was a given that I'd be more interested in the desserty, cakey end of the Momofuku spectrum. It's full of recipes for über-trendy sweet things with sometimes strange ingredients (potato crisps and pretzels in biscuits - sorry, cookies - anyone?). But the cakes appeal to me and my first effort, a chocolate chip cake with passionfruit curd filling, chocolate crunch and coffee frosting was delicious. Next week I'll be making the banana cake with banana cream filling, hazelnut crunch, chocolate hazelnut ganache and hazelnut frosting - a birthday cake for my Momofuku fan friend. Can't wait!
August 28, 2018
Have you mastered muffins, cookies, and all sorts of cakes? Are you looking for a challenge - a kind of baking puzzle? Are you ready for flavors that will blow your mind? Do you have the time to hunt down strange ingredients? Do you have a stand mixer? Then this is the book for you.
I've made some of the cakes in the book and I must say that while they were a challenge - the author is a baking genius. The cakes were absolutely delicious. And the cookies.....OMG, I've died and gone to heaven.
Ms. Tosi's cake recipes utilize all the taste sensations. In her chocolate chip passion fruit coffee cream cake we experience a cake that is perfectly balanced in flavors. Sure, it took over a week to assemble, but it was so worth it. Her birthday cake tastes exactly how a birthday cake should taste - delicious.
I also love how Ms. Tosi has multiple uses for her recipes. Leftover cake? No problem - you can make cake truffles. Leftover crunch? - you can make cookies, ice cream, or more cake. Leftover liquid cheesecake? You can make ice cream, pie, or cinnamon buns.
If you are unfamiliar with Ms. Tosi, check out Netflix's Chef's Table - Pastry - episode 1. It was through this show that I learned about this very talented chef.
Highly recommended.
I've made some of the cakes in the book and I must say that while they were a challenge - the author is a baking genius. The cakes were absolutely delicious. And the cookies.....OMG, I've died and gone to heaven.
Ms. Tosi's cake recipes utilize all the taste sensations. In her chocolate chip passion fruit coffee cream cake we experience a cake that is perfectly balanced in flavors. Sure, it took over a week to assemble, but it was so worth it. Her birthday cake tastes exactly how a birthday cake should taste - delicious.
I also love how Ms. Tosi has multiple uses for her recipes. Leftover cake? No problem - you can make cake truffles. Leftover crunch? - you can make cookies, ice cream, or more cake. Leftover liquid cheesecake? You can make ice cream, pie, or cinnamon buns.
If you are unfamiliar with Ms. Tosi, check out Netflix's Chef's Table - Pastry - episode 1. It was through this show that I learned about this very talented chef.
Highly recommended.
December 11, 2011
I feel about this book much the same way I felt about A day at El Bulli when I read that. I am genuinely in awe of and inspired by the great minds at the Milk Bar, but I just don't see any of these recipes coming to fruition in my kitchen. Most of the food in this book relies on familiar, comfortable flavor profiles (PB&J, for example) turned on their head with some interesting techniques (crumb, crunch, infused milk, sauces, crusts, brittles, etc) and re-imaginings. The list of recommended ingredients, however, includes so many references to buying stuff on amazon. I.... have a problem with buying ingredients on amazon. It was quickly apparently that we were going to admire these ideas, return the book to the library and continue being jealous of people who live in NYC and can go to Milk Bar any time they please. Still --- the food porn in here is highly inspirational and exciting, and not just because they make a funfetti cake from scratch.
December 2, 2020
First thought: this is a brilliant anthropological study on how to feed nostalgia to people who were nutritionally neglected in childhood. And I mean that in a good way. It's riveting and a fun read (if you, like me, appreciate cookbooks more for the book than the cook part). Second thought, when I got to Cereal Milk (emphatically trademarked!): Dear god, I think I'm going to throw up. The faded hipstamatic photos don't help. There are pages I have to skip because the styling is genuinely stomach turning. Example, page 57: a photo of a cookie being seductively broken to reveal what should be gooey strands of marshmallow but instead resemble slimy natto strings. BARF! But a cookbook that can both enthrall and revolt me is kind of a winner. So... I guess I love it, if I can only keep my gag reflex in check.
One extra star for having recipes in grams. Because other cookbooks drive me nuts with cups. How exactly do you measure cold butter by the cup without making a horrid mess?! Buy a GD scale already. But I digress...
One extra star for having recipes in grams. Because other cookbooks drive me nuts with cups. How exactly do you measure cold butter by the cup without making a horrid mess?! Buy a GD scale already. But I digress...
November 21, 2011
This isn't for the average home baker. This is more of the kind of cookbook that you buy as a fan, for your coffee table, but not to actually *make* anything. I have pretty good skills in the kitchen but never had the energy to devote two days to trying any of the recipes before my access through NetGalley expired.
Which is a shame, because with a few tweaks, this could have been a lot more home-kitchen friendly. We home bakers don't tend to bake cakes in sheets and then cut them into circles. We have these fancy things called CAKE PANS. Etc. The whole book is frustrating like that.
Still, Momofuku Milk Bar is an experience. And you can attempt to try to have it at home with this book. If, on the other hand, you are the type to buy El Bulli: 1998-2002 just for the pictures, you would love this book.
Which is a shame, because with a few tweaks, this could have been a lot more home-kitchen friendly. We home bakers don't tend to bake cakes in sheets and then cut them into circles. We have these fancy things called CAKE PANS. Etc. The whole book is frustrating like that.
Still, Momofuku Milk Bar is an experience. And you can attempt to try to have it at home with this book. If, on the other hand, you are the type to buy El Bulli: 1998-2002 just for the pictures, you would love this book.
June 26, 2013
I know a lot of people dislike this book because it is: (1)super hipster, (2)ridiculous, and (3)full of "hard to get" ingredients. Well I'm not going to argue with that. Anyone who would pay money for a bottle of milk soaked in cereal deserves to live in Portland. On the other hand, I wouldn't mind living in Portland, so there we are.
Anyways.
I've only ever made one thing out of this book (the malt hot fudge sauce), but I've made it approximately once a week for the last three months. All the other pages are pristine and perfect, and the hot fudge sauce page looks like the centrefold page of a teenager's secret playboy. So I liked it.
I haven't been that interested in trying anything, but most of the recipes look pretty simple to perform, despite their weird ingredients. If you don't know where to find malt powder in your town, then maybe you should take a quick glance through a book before you buy it.
Anyways.
I've only ever made one thing out of this book (the malt hot fudge sauce), but I've made it approximately once a week for the last three months. All the other pages are pristine and perfect, and the hot fudge sauce page looks like the centrefold page of a teenager's secret playboy. So I liked it.
I haven't been that interested in trying anything, but most of the recipes look pretty simple to perform, despite their weird ingredients. If you don't know where to find malt powder in your town, then maybe you should take a quick glance through a book before you buy it.
September 14, 2016
Oh so good!
I can understand why the Milk Bar team would have no qualms about sharing their recipes. These aren't one bowl bakes for the home baker. You have to be ambitious, determined and a little bit crazy to attempt most of these recipes.
They have adapted the recipes to be suitable for the home cook, but you will need the right equipment and ingredients. I think a stand mixer is important, since most of the cakes require 10 minute creaming sessions that might burn out a handheld mixer.
I made the banana cake and loved it. I cheated, though, by making only the banana cake. Actually it's only one component in a much larger creation, but I just wanted some plain cake. I've also made the mother dough recipe, which I will use to make volcanoes (bread rolls stuffed with caramelised onions and scalloped potatoes).
I intend to make many more of the Milk Bar desserts. They're not particularly difficult, just very involved and time consuming. You have to make five different components and then assemble them to get to the final cake/pie/dessert.
Still, recommended if only for the great techniques you can apply to your own favourite recipes. It's a lovely book, I'm glad to have it.
*Update*
The Volcanoes are quite a mission to make, but no part of the process is labour intensive. All of the components can be made ahead of time. The mother dough (enough for four volcanoes) can be made up to three days in advance and stored in the fridge. The caramelized onions must also be made ahead, as they need to be chilled. The book calls for 20-30 minutes to prepare the onions, which can then be stored in the fridge for up to a week. I made more than the recipe called for (only two onions, which I think would cook away to nothing!) and it took me longer to get them all caramelized.
The scalloped potatoes can also be made in advance and stored in the fridge for up to five days. To make them, you need to make an infused cream (quick, easy), crisp up some pancetta (easy, I used bacon) and peel and thinly slice potatoes (time consuming, easier with a mandoline). To assemble, you have to layer the potato slices so that they overlap, which also takes more time than just tossing them in just so. They also need to be chilled (and weighted down) before you can use them.
So if you wanted to make this in a day, you'd have to plan every step very well. I think it's far better to make the scalloped potatoes first (the potatoes seem to absorb the cream better the longer it sits). The next day, caramelize the onions and set aside. You can also make the dough if you feel up to it. Otherwise make the dough on the third day and assemble the volcanoes. The dough proofs for about 45 minutes.
I read on a cooking site that Momofuku Milk Bar updated their recipe and now pipe some cheesy Mornay sauce into the baked rolls. This isn't in the book, but I'm going to add that extra step from now on, to make my rolls as close to theirs as possible.
The question now is, is it worth it? Two to three days for FOUR cheesy potato rolls? I don't think so. I think the best way to make the involved process worth it is to double or triple the recipe. I don't know how these rolls freeze, but that might be worth a shot. I would wrap up the filling in the dough and then freeze the unbaked rolls, allow to thaw a bit before egg washing and then baking.
The man who bakes these rolls for Momofuku Milk Bar takes two days a week off from the process. I totally understand why!
*Update April 2015*
I'm back to report that I have absolutely fallen in love with the Momofuku Milk Bar layer cakes. You can make most of the components in advance, anything from 5 days to a month beforehand. Instead of making one 6 inch layer cake, I make 8 miniature layer cakes, using a small stacking ring and acetate strips, just as you would for the regular cake. These individual servings look very impressive, but they are so easy to assemble. It's true that I had to make a banana cake, hazelnut paste, hazelnut brittle, hazelnut crunch, banana cream, hazelnut frosting, fudge sauce and chocolate hazelnut ganache just to make the Banana Layer Cake, but each component was quick and easy to make. If you make one component per day, you can have a cake by the end of the week, which can be frozen for up to two weeks.
*Update September 2016*
I remember seeing the Milk Bar Chocolate Malt Cake on the blog "The Bitten Word", several years ago. The recipe calls for 20 hours prep time. I was always going to make it, eventually. Well, today was that day. After having made the Banana Layer Cake, this seemed ridiculously easy. I whipped up eight miniature individual cakes for an upcoming dinner party, all in one evening. No big deal! This is still one of my favourite cake recipe books.
I can understand why the Milk Bar team would have no qualms about sharing their recipes. These aren't one bowl bakes for the home baker. You have to be ambitious, determined and a little bit crazy to attempt most of these recipes.
They have adapted the recipes to be suitable for the home cook, but you will need the right equipment and ingredients. I think a stand mixer is important, since most of the cakes require 10 minute creaming sessions that might burn out a handheld mixer.
I made the banana cake and loved it. I cheated, though, by making only the banana cake. Actually it's only one component in a much larger creation, but I just wanted some plain cake. I've also made the mother dough recipe, which I will use to make volcanoes (bread rolls stuffed with caramelised onions and scalloped potatoes).
I intend to make many more of the Milk Bar desserts. They're not particularly difficult, just very involved and time consuming. You have to make five different components and then assemble them to get to the final cake/pie/dessert.
Still, recommended if only for the great techniques you can apply to your own favourite recipes. It's a lovely book, I'm glad to have it.
*Update*
The Volcanoes are quite a mission to make, but no part of the process is labour intensive. All of the components can be made ahead of time. The mother dough (enough for four volcanoes) can be made up to three days in advance and stored in the fridge. The caramelized onions must also be made ahead, as they need to be chilled. The book calls for 20-30 minutes to prepare the onions, which can then be stored in the fridge for up to a week. I made more than the recipe called for (only two onions, which I think would cook away to nothing!) and it took me longer to get them all caramelized.
The scalloped potatoes can also be made in advance and stored in the fridge for up to five days. To make them, you need to make an infused cream (quick, easy), crisp up some pancetta (easy, I used bacon) and peel and thinly slice potatoes (time consuming, easier with a mandoline). To assemble, you have to layer the potato slices so that they overlap, which also takes more time than just tossing them in just so. They also need to be chilled (and weighted down) before you can use them.
So if you wanted to make this in a day, you'd have to plan every step very well. I think it's far better to make the scalloped potatoes first (the potatoes seem to absorb the cream better the longer it sits). The next day, caramelize the onions and set aside. You can also make the dough if you feel up to it. Otherwise make the dough on the third day and assemble the volcanoes. The dough proofs for about 45 minutes.
I read on a cooking site that Momofuku Milk Bar updated their recipe and now pipe some cheesy Mornay sauce into the baked rolls. This isn't in the book, but I'm going to add that extra step from now on, to make my rolls as close to theirs as possible.
The question now is, is it worth it? Two to three days for FOUR cheesy potato rolls? I don't think so. I think the best way to make the involved process worth it is to double or triple the recipe. I don't know how these rolls freeze, but that might be worth a shot. I would wrap up the filling in the dough and then freeze the unbaked rolls, allow to thaw a bit before egg washing and then baking.
The man who bakes these rolls for Momofuku Milk Bar takes two days a week off from the process. I totally understand why!
*Update April 2015*
I'm back to report that I have absolutely fallen in love with the Momofuku Milk Bar layer cakes. You can make most of the components in advance, anything from 5 days to a month beforehand. Instead of making one 6 inch layer cake, I make 8 miniature layer cakes, using a small stacking ring and acetate strips, just as you would for the regular cake. These individual servings look very impressive, but they are so easy to assemble. It's true that I had to make a banana cake, hazelnut paste, hazelnut brittle, hazelnut crunch, banana cream, hazelnut frosting, fudge sauce and chocolate hazelnut ganache just to make the Banana Layer Cake, but each component was quick and easy to make. If you make one component per day, you can have a cake by the end of the week, which can be frozen for up to two weeks.
*Update September 2016*
I remember seeing the Milk Bar Chocolate Malt Cake on the blog "The Bitten Word", several years ago. The recipe calls for 20 hours prep time. I was always going to make it, eventually. Well, today was that day. After having made the Banana Layer Cake, this seemed ridiculously easy. I whipped up eight miniature individual cakes for an upcoming dinner party, all in one evening. No big deal! This is still one of my favourite cake recipe books.
February 19, 2015
It isn't unusual for me to read a cook book cover to cover. It is unusual for me to purchase a cookbook in Kindle form. Perhaps though, that book in e-form made it easier to cruise through. Of course, it could be Tosi's outrageous pastry chef style that had me flying through the pages to see what was coming next.
I am inspired by her work. Yes, her techniques take work, yes, you have to search for ingredients and no, this is not the cookbook for the baker who hasn't done anything outside of slice and bake cookies or mastered Sandra Lee's Semi-homemade style. (Apologies for the snark - I couldn't resist). But, everything in this book is completely doable, even by the baker without a technical background.
I came to this book having made both her compost cookies and her classic funfetti birthday cake. Both those recipes can easily be found on cooking blogs galore - but there is so much more to be found in her telling of each recipe.
She is thorough in her explanation of unfamiliar ingredients and supplies, and each recipe walks the reader through each baking step, of which, yes, there are many. I also like how she has organized the book. Each section gives you a basic component of pastry work, and teaches the baker to riff on each of those pieces with additional recipes.
I have always wanted to cook or bake my way through a cookbook, cover by cover, and this might be the first one I do it with.
Tosi is a baking nerd, which I say with so much love. Every recipe comes from her insatiable need to see what else tastes good in the world. She doesn't just rest on the ease of a chocolate or a well made pastry crust. Further, she doesn't just stop at the intersection of sweet and salty. Every recipe had me thinking "oh my God, no way, who would have thought,"
and then, "this is going to be so freakin' good".
So let's review -
Tosi is a pastry hero-
No, these recipes aren't easy-
But yes, you're going to gain a lot of friends baking these creations-
-either that, or a lot of weight.
I am inspired by her work. Yes, her techniques take work, yes, you have to search for ingredients and no, this is not the cookbook for the baker who hasn't done anything outside of slice and bake cookies or mastered Sandra Lee's Semi-homemade style. (Apologies for the snark - I couldn't resist). But, everything in this book is completely doable, even by the baker without a technical background.
I came to this book having made both her compost cookies and her classic funfetti birthday cake. Both those recipes can easily be found on cooking blogs galore - but there is so much more to be found in her telling of each recipe.
She is thorough in her explanation of unfamiliar ingredients and supplies, and each recipe walks the reader through each baking step, of which, yes, there are many. I also like how she has organized the book. Each section gives you a basic component of pastry work, and teaches the baker to riff on each of those pieces with additional recipes.
I have always wanted to cook or bake my way through a cookbook, cover by cover, and this might be the first one I do it with.
Tosi is a baking nerd, which I say with so much love. Every recipe comes from her insatiable need to see what else tastes good in the world. She doesn't just rest on the ease of a chocolate or a well made pastry crust. Further, she doesn't just stop at the intersection of sweet and salty. Every recipe had me thinking "oh my God, no way, who would have thought,"
and then, "this is going to be so freakin' good".
So let's review -
Tosi is a pastry hero-
No, these recipes aren't easy-
But yes, you're going to gain a lot of friends baking these creations-
-either that, or a lot of weight.
September 24, 2019
If you’re into baking chemistry, odd flavor pairings, or you just like experimenting with food, go buy this book now. Such a fascinating read and the recipes I’ve tried are amazing. Be sure to bring your sweet tooth and leave your diet at home.
A few important things to note. Tosi uses a lot of atypical ingredients that you cannot just pick up in your local grocery store. I drove all over this city to find a store that sold freeze-dried corn, and I never found the feuilletine. However, the recommendations really matter and Amazon will be your best friend. She does not use cheap products. I was able to partner with a fellow cooking enthusiast and split the costs and products, which helped a lot. Secondly, she tells you when you can substitute and when you can't; she's not lying. Follow these instructions to the letter. Thirdly, this is a process; make sure you're ready for the time investment. When I make her layered cakes, my best time has been five hours to get it assembled, and then it's still 12 hours in the freezer. Plan accordingly.
That said, I've made a few of her recipes. By far, so far, my favorite cake is the Apple Pie Layer Cake. I do not have the words to describe how much this tastes like apple pie. And a really, really good apple pie at that. So much work, but unbelievably worth it.
A few important things to note. Tosi uses a lot of atypical ingredients that you cannot just pick up in your local grocery store. I drove all over this city to find a store that sold freeze-dried corn, and I never found the feuilletine. However, the recommendations really matter and Amazon will be your best friend. She does not use cheap products. I was able to partner with a fellow cooking enthusiast and split the costs and products, which helped a lot. Secondly, she tells you when you can substitute and when you can't; she's not lying. Follow these instructions to the letter. Thirdly, this is a process; make sure you're ready for the time investment. When I make her layered cakes, my best time has been five hours to get it assembled, and then it's still 12 hours in the freezer. Plan accordingly.
That said, I've made a few of her recipes. By far, so far, my favorite cake is the Apple Pie Layer Cake. I do not have the words to describe how much this tastes like apple pie. And a really, really good apple pie at that. So much work, but unbelievably worth it.
March 20, 2018
I cannot believe I am so lazy to have let 7 books languish so long in my "currently reading" list. Well, this book was full of great practical tips like all the things you really need in your kitchen (like quality plastic wrap, she swears by Anchor but I got Kirkland after using it at an Airbnb) and very thorough recipes. A book like this made me face my wispy, dismissive ideas about hot trendy restaurants and truly see them as the back- and heart-breaking labor of people working their asses off to pay the rent and keep the interest of the fickle dining public. Based on my sluggish review schedule you can bet I will never make the Compost cookies or gutter sundae featured in this book, but it made me appreciate the sheer guts and personality required to make a famous restaurant and then write a cookbook.
December 3, 2011
Beautiful book with many multi-part recipes that will be a nice challenge for the home baker, but achievable because of the good instructions. The thing that holds me back from more stars is a matter of personal taste - these recipes are so sweet they make my teeth ache, and at the risk of sounding like a snob, not very sophisticated tastes. Think Captain Crunch cereal. If you love SWEET and are looking for a pastry chef's re-interpretation of those flavors, this is the book for you! I have two family members who LOVE this; me, not so much.
January 17, 2012
A cookbook impossible to use. Good job Momofuku.
May 26, 2019
I was really intrigued by Milk Bar, but now that I've had several of their products (birthday cake, crack pie, cornflake-marshmallow-chocolate chip cookie, cereal milk soft serve), I'm not impressed. Except by the soft serve with cereal crunch. That is the best soft serve I've ever had. Everything else I've tried has been too sweet, mediocre, and overrated. And, it turns out from this cookbook, probably involves more work than I would want to spend or specialty ingredients. For instance, the birthday cake is good, but it contains ingredients that can be found in a good ol' box of confetti birthday cake mix. Tosi literally based her recipe off of the ingredients from the box mix. So why would I spend $9 for a slice of that cake or hours and hours of my time (it takes some people three days to make the cake at home) to have a cake that I can make for much cheaper and with far less effort that pretty much tastes the same (honestly...it tastes better).
I'm being pretty harsh on Tosi's recipes, but some people absolutely adore her baked goods, so it seems like an issue of personal taste. And her stuff isn't bad...but it isn't deserving of accolades. I'm pretty baffled she won a James Beard award, but then, I haven't tried the fancier desserts she's created, so maybe those are better.
As for the cookbook itself, the recipes are written as they are made at Milk Bar, so that's neat, BUT there are not enough food pictures. A cookbook with avant garde recipes should have a clear photo for each item, with the exception of variations on the recipe. Why do publishers think that I want photos of people instead of food in my cookbooks?
I'm going with three stars because it's clear from reading the book that Tosi put an incredible amount of thought and effort into her recipes, the book itself is clear and easy to follow, there is a great amount of creativity in the recipes and Tosi has altered the world of desserts, and that cereal milk soft serve with crunch is wonderful.
I'm being pretty harsh on Tosi's recipes, but some people absolutely adore her baked goods, so it seems like an issue of personal taste. And her stuff isn't bad...but it isn't deserving of accolades. I'm pretty baffled she won a James Beard award, but then, I haven't tried the fancier desserts she's created, so maybe those are better.
As for the cookbook itself, the recipes are written as they are made at Milk Bar, so that's neat, BUT there are not enough food pictures. A cookbook with avant garde recipes should have a clear photo for each item, with the exception of variations on the recipe. Why do publishers think that I want photos of people instead of food in my cookbooks?
I'm going with three stars because it's clear from reading the book that Tosi put an incredible amount of thought and effort into her recipes, the book itself is clear and easy to follow, there is a great amount of creativity in the recipes and Tosi has altered the world of desserts, and that cereal milk soft serve with crunch is wonderful.
May 4, 2012
Two and a half stars.
The recipes look good (I'll update my review after I make the compost cookies), though involving many steps (make a sauce, make a crumble, make a crust, then make the pie). After reading other reviews prior to getting the book from the library, I was a bit trepidatious about the weird ingredients. I was pleasantly surprised to find that she does list some alternatives (light corn syrup instead of glucose, for example).
The narrative was, IMHO, a bit self-indulgent. I'm used to the America's Test Kitchen introductions to recipes, which tell exactly why certain ingredients, techniques, or measurements were used. I kept reading the text which precedes many recipes in Momofuku Milk Bar, looking for such important information. Instead, I found these rather self-indulgent stories.
The stories are great if you're into the celebrity chef thing. If you just want to make desserts, not so much.
I hope to upgrade to at least three stars after making cookies. It's not a bad cookbook, just a bit . . . not for me.
The recipes look good (I'll update my review after I make the compost cookies), though involving many steps (make a sauce, make a crumble, make a crust, then make the pie). After reading other reviews prior to getting the book from the library, I was a bit trepidatious about the weird ingredients. I was pleasantly surprised to find that she does list some alternatives (light corn syrup instead of glucose, for example).
The narrative was, IMHO, a bit self-indulgent. I'm used to the America's Test Kitchen introductions to recipes, which tell exactly why certain ingredients, techniques, or measurements were used. I kept reading the text which precedes many recipes in Momofuku Milk Bar, looking for such important information. Instead, I found these rather self-indulgent stories.
The stories are great if you're into the celebrity chef thing. If you just want to make desserts, not so much.
I hope to upgrade to at least three stars after making cookies. It's not a bad cookbook, just a bit . . . not for me.
January 11, 2021
Let me preface this by saying that I'm a fairly experienced home baker. I expected to be successful if I followed the instructions precisely and that was not what happened. The ingredients and instructions are not as detailed as they need to be if you want to replicate their products at home. For example, Tosi does not specify dehydrated marshmallows in the cookie recipes; if you use standard marshmallows as called for, they melt which does not look like the picture provided in the book or resemble the cookies sold at Milk Bar. Also, I had issues getting the cookies to not be a flat and crunchy. After reading other people's experiences online, I found an overwhelming number of people who had the same problem. I bought this book because I wanted to learn how to make a taller, chewy cookie like Milk Bar's. Overall, I would say that the recipes yield delicious results if you test and modify them which is incredibly time consuming. Also, your end result is not going to be exactly like a Milk Bar product.
April 26, 2012
All I can say is flippin brilliant. For those who seem to think that some of the 'exotic' ingredients are hard to source, it's a bunch of crap. The author tells you, you find things like the glucose on the internet - got to amazon.com it's all there I promise. I think even the novice baker can get something out of this book. Because I'm a cook (mostly savory) I'm trying to expand my knowledge in the pastry side of things, and this is right up my ally. And when I purchase a cookbook, I'm not one to follow recipes, it's just not part of my wiring - most of the books I have are for inspiration. Take a bit here, take a bit there. This book will be getting a work out from me, that is for sure.
September 16, 2018
This is the epitome of an aspirational cookbook, but it did make me want to start baking again. The recipes are full of interesting combinations and lots of complicated steps. The end results look beautiful, but I think it will be a long time before I feel confident enough to tackle any of them. Just look at this this birthday cake and the insanely detailed recipe. It might not be feasible for me to make any of these right now, but it sure is fun to read.
September 6, 2016
I loved Tosi's voice throughout the cookbook. Her recipes are daunting but also showcase true American baking with twists here and there. I've been terrified of baking breads, though I've made things like macarons, tarts, pâte à choux, cakes (and cupcakes) of all sorts, and cookies. The proofing process has scared me so much that all I do is just daydream. Tosi's mother dough recipe may finally get me to try my hand at bread-making.
October 19, 2019
I’ve been working my way through the book. It has become my all time favorite baking book. It is music to my perfectionist soul, and lets me make totally ridiculous, delicious goodies to share with friends.
June 25, 2018
I will never make any of the recipes in this book. But. Man. Christina Tosi is a badass.
February 8, 2023
Some interesting looking desserts that I do not doubt are tasty, but nearly all of them fall into the category of "I would totally eat/buy this, but I do not want to make it". Largely because all of these recipes are complex, involving multiple different components, many of which contain more unusual ingredients for a home baker, and a lot of the flavors sound intriguing to try, but not necessarily to have a whole party-sized dessert for. I've also learned that I'm just not a fan of cookbooks that reference recipes that are earlier or later in the book as a component of what you're trying to make now. It's a level of complexity that my brain is just not a fan of. I earmarked a couple of recipes here, but I wouldn't be surprised if I never made them... I also wanted more food photos! There were a decent amount, but there were also several photos of the ~team~ in the kitchen where the dish is maybe in the background, and I'd have just appreciated more photos of the food and even the process, since many are more involved--there's at least one recipe that I may have marked to make later if there'd been a better photos of what it really was.
July 1, 2021
I’m a baker at heart and ever since I saw Christina Tosi on Chef’s Table (Netflix), I became a follower of her style of baking. This cookbook has the cute, inspiration for recipes stories that put the reader in Tosi’s creative environment. There are plenty of pictures and very precise instructions for having the same outcome that she gets but she also leaves the reader plenty of room to be creative. I’ve made two recipes so far and I look forward to making all of them. If you enjoy baking then I highly recommend this cookbook.
June 8, 2019
Momofuku Milk Bar is great. I ave had the pleasure of going to this bakery in Manhattan. They just do fun desserts. Love their Crack Cookies and well pretty much all. Different combinations that do not sound delicious are. When this cookbook came out, I constantly took it out again and again from my library. It is fun to do these recipes and most are easy if you have baked before. Definitely Recommend 🍓
March 25, 2020
I enjoyed the style of this book. I can imagine having a conversation with Christina after reading it. I've tried out a couple of recipes too. Overall, a really fun book. Great for anyone who enjoys baking or would like to start.
February 26, 2020
fucking fantastic. an incredibly precise, original, and approachable instruction manual on recreating bakery-quality goods. if you know how to read and go through the trouble of ordering all the speciality ingredients, your cookies will be better than what they sell in the nyc stores.
July 26, 2024
Recipes are incredibly involved but I *love* this cookbook. Especially the corn cookies!
September 26, 2020
I'm going to be honest, the dishes in this book are a straight 11/10 but by god this is probably the worst "cook book" I have ever had the displeasure of attempting to follow.
The fluff, so much fluff, too much fluff... Dave Chang's Foreword was great, I love the introduction too but there's far too much going on everywhere else. If I want a life story on a dish and not just a little preamble I'll go back to furiously scrolling through food blogs to get to the relevant part.
The pictures, oh sweet Jesus, it's like the book had a minimum picture requirement and someone hit shuffle with no rhyme or reason for placement. For many of the dishes there isn't even a picture of the finished product, for others, the picture isn't even on the same page as the recipe. Most infuriatingly there are an obscene amount of pictures of random kitchen nonsense that, although well taken, just fill up every inch of space, it's just too busy.
Don't get me wrong, these dishes are fantastic and to the frustrations of most home bakers, there are no corner cutting options here, need an oat cookie crumb for crack pie? Well, you've got to bake one first before you can smash it up into a crust, which is sure to frustrate most. I, however, love the intricacy and depth of the dishes although I'll only likely ever make one or two from the book, it's for serious people or for wowing the in laws on special occasions.
It's worth the purchase but I hope with Tosi's success there will be lessons learned for future books.
The fluff, so much fluff, too much fluff... Dave Chang's Foreword was great, I love the introduction too but there's far too much going on everywhere else. If I want a life story on a dish and not just a little preamble I'll go back to furiously scrolling through food blogs to get to the relevant part.
The pictures, oh sweet Jesus, it's like the book had a minimum picture requirement and someone hit shuffle with no rhyme or reason for placement. For many of the dishes there isn't even a picture of the finished product, for others, the picture isn't even on the same page as the recipe. Most infuriatingly there are an obscene amount of pictures of random kitchen nonsense that, although well taken, just fill up every inch of space, it's just too busy.
Don't get me wrong, these dishes are fantastic and to the frustrations of most home bakers, there are no corner cutting options here, need an oat cookie crumb for crack pie? Well, you've got to bake one first before you can smash it up into a crust, which is sure to frustrate most. I, however, love the intricacy and depth of the dishes although I'll only likely ever make one or two from the book, it's for serious people or for wowing the in laws on special occasions.
It's worth the purchase but I hope with Tosi's success there will be lessons learned for future books.
April 21, 2021
Normally I'd go into in-depth detail about the book: Font, layout, contents, recipes, photos, list of ingredients, directions, etc. but I was so put off and so very disappointed by it all that I'm not going to waste my time.
Milk Bar: a place to drink, purchase, & eat desserts made with milk that has had Cornflakes, Fruity Pebbles, or Captain Crunch soaked in it & then strained. That immediately put me off as I clearly remember drinking that milk when I was too young to know better.
I did read the list of ingredients at the beginning of the book and Tosi did explain what she used, what could be substituted, and why. But I found recipes to be labor intensive and therefore of no interest and just reading them made me gag on the projected sweetness.
Her description of her cookies, crunchy outside & creamy inside, left me imagining raw/undercooked gooey messes.
I also found a great dichotomy in her ingredients: pure butter, organic eggs, & high grade chocolate mixed w/ (most likely gmo) highly sugared commercial cereals & cheap marshmallows?
Such a huge disappointment and a whole lot of hype.
Milk Bar: a place to drink, purchase, & eat desserts made with milk that has had Cornflakes, Fruity Pebbles, or Captain Crunch soaked in it & then strained. That immediately put me off as I clearly remember drinking that milk when I was too young to know better.
I did read the list of ingredients at the beginning of the book and Tosi did explain what she used, what could be substituted, and why. But I found recipes to be labor intensive and therefore of no interest and just reading them made me gag on the projected sweetness.
Her description of her cookies, crunchy outside & creamy inside, left me imagining raw/undercooked gooey messes.
I also found a great dichotomy in her ingredients: pure butter, organic eggs, & high grade chocolate mixed w/ (most likely gmo) highly sugared commercial cereals & cheap marshmallows?
Such a huge disappointment and a whole lot of hype.
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