Momofuku Milk Bar: A Cookbook by Christina TosiMomofuku Milk Bar: A Cookbook by Christina Tosi

Momofuku Milk Bar: A Cookbook

byChristina TosiForeword byDavid Chang

Hardcover | October 25, 2011

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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.
CHRISTINA TOSI is the chef, owner, and founder of Milk Bar, sister bakery of the Momofuku restaurant group, with locations in New York City, Toronto, and Washington, D.C. She is the 2012 recipient of the James Beard Rising Star Chef Award, a finalist for the 2014 James Beard Outstanding Pastry Chef Award, and a judge on Fox’s MasterChe...
Title:Momofuku Milk Bar: A CookbookFormat:HardcoverProduct dimensions:256 pages, 10.28 × 8.3 × 0.85 inShipping dimensions:10.28 × 8.3 × 0.85 inPublished:October 25, 2011Publisher:Potter/Ten Speed/Harmony/RodaleLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0307720497

ISBN - 13:9780307720498


Rated 5 out of 5 by from Lovable She is so lovable.. Just a love for baking that makes even those who hate baking want to try it out
Date published: 2018-08-10
Rated 4 out of 5 by from For baking nerds Not really a book for beginners but the creativity of these recipes stands alone. Corn cookies. Yes.
Date published: 2018-06-26
Rated 4 out of 5 by from Awesome! The way it's written really brings the recipes to life! Love the photos!
Date published: 2018-05-04
Rated 4 out of 5 by from Great! Although Tosi's recipes are inspired by childhood classics, the recipes included are quite involved. A great cookbook nonetheless. Pictures are gorgeous and I love the storytelling.
Date published: 2018-01-12
Rated 4 out of 5 by from Worth it Well worth to search out or buy online
Date published: 2018-01-08
Rated 4 out of 5 by from fun baking projects to try interesting to read how she came up with all these desserts.
Date published: 2017-08-15
Rated 5 out of 5 by from Beautiful Book! I ordered this book for my boyfriends sister as she loves to bake. The photos are beautiful inside and the recipes look so good I had to steal a couple to keep for myself. I think she'll enjoy this book!
Date published: 2017-07-28
Rated 5 out of 5 by from A Beautiful Book! I bought this book after trying out a few of Christina Tosi's recipes from her website and I have not been disappointed! The book reads comfortably and personally, and has been a joy to use. I highly recommend it!
Date published: 2017-04-20
Rated 5 out of 5 by from Beautiful Book A great read, yummy recipes that I can't wait to try!!
Date published: 2017-02-16
Rated 3 out of 5 by from One for the collection This is not just a cookbook. Thoroughly enjoyed!
Date published: 2016-12-07
Rated 5 out of 5 by from Worth it! Tosi is a fine story teller and the photos just capture the rhythm of the bakery. The ingredients are a little bit out there and different from your typical cookbook but it is what makes the baked product so delicious. I really love the confetti cookies and when I shared them with friends, they're always gone in minutes! The end products are so stunningly simple... So don't go buy that cake from the supermarket, buy this cookbook and bake your own because everything in here is a crowd pleaser!
Date published: 2013-09-13
Rated 5 out of 5 by from Authentic and non-snooty This book takes home baking up a couple of notches. Having taken a snooty pastry program and working in the field a while back I can appreciate the originality and unpretentiousness of this book and the recipes. Unlike other baking books which has pedantic recipes, this one wows me! Although Tosi's chocolate chip cookie recipe can be more involved than most, I think it's worth it to impress others when I gift them. The stories are entertaining as well. I've read the first book from Momofuku, This one is such a bonus. This is one book to add to my collection of top favorites.
Date published: 2011-12-03

Editorial Reviews

"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