Home Christmas gift for girlfriend Momofuku Milk Bar: A CookbookHardcover – Illustrated, October 25, 2011
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Momofuku Milk Bar: A CookbookHardcover – Illustrated, October 25, 2011

Amazon.com Price: $19.09 (as of 22/11/2020 08:11 PST- Details)

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.

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The extremely anticipated complement to the New York Occasions bestselling Momofuku cookbook, Momofuku Milk Bar reveals the recipes for the revolutionary, addictive cookies, pies, muffins, ice lotions, and extra from the wildly in style Milk Bar bakery.Momofuku Milk Bar shares the recipes for Christina Tosi’s improbable desserts—the now-legendary riffs on childhood flavors and down-home classics (all basically derived from ten mom recipes)—together with the compelling narrative of the unlikely beginnings of this quirky bakery’s success. It began someday when Momofuku founder David Chang requested Christina to make a dessert for dinner that evening. Identical to that, the pastry program at Momofuku started. Christina’s playful desserts, together with the compost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels and occasional grounds; the crack pie, a sugary-buttery confection as craveable because the title implies; the cereal milk ice cream, made out of everybody’s favourite a part of a nutritious breakfast—the milk on the backside of a bowl of cereal; and the straightforward layer muffins that forgo fancy frosting in favor of unfinished edges that trace on the yumminess inside helped the eating places earn reward from the New York Occasions and the Michelin Information and led to the opening of Milk Bar, which now attracts followers from across the nation and the world.With all of the recipes for the bakery’s most beloved desserts—together with ones for savory baked items that take a web page from Chang’s Asian-flavored delicacies, reminiscent of Kimchi Croissants with Blue Cheese—and 100 colour pictures, Momofuku Milk Bar makes baking irresistible off-beat treats at house each foolproof and enjoyable.

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