Momofuku Milk bar

Publisher review:
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 bakery, 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; and Cereal milk ice cream, made from everyone’s favorite part of a nutritious breakfast – the milk at the bottom of a bowl of cereal.
In Momofuku Milk bar, Christina Tosi finally shares her recipes for these now-legendary riffs on childhood flavors and down-home classics – all derived from ten mother recipes – along with the compelling narrative of the unlikely beginnings of her bakery’s success.
With 100 color photographs, Momofuku Milk bar makes baking irresistible off-beat treats at home both foolproof and fun.

Index:
- Foreword, David Chang.
- Introductions.
- Real talk.
- Ingredients.
- Equipment.
- Techniques.
- Cereal milk.
- The crunch.
- The crumb.
- Graham crust.
- Fudge sauce.
- Liquid cheesecake.
- Nut brittle.
- Nut crunch.
- The ganache.
- Mother dough.
- Bonus track: crack pie.

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 earns two stars from the Michelin guide and Momofuku Ssäm jump onto San Pellegrino’s Top 100 Restaurant 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.