{"product_id":"momofuku-milk-bar-a-cookbook","title":"Momofuku Milk Bar: A Cookbook","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tJust as Momofuku was much more than a cookbook, Momofuku Milk Bar, too, will have a compelling narrative story, also written with Peter Meehan, that shares the unlikely beginnings of this quirky bakery's success. A runaway success in fall 2009, Momofuku suffered from just one criticism among reviewers: where were Christina Tosi's fantastic desserts? 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;the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside. Momofuku Milk Bar will have all the recipes for their most addictive desserts, along with ones for savory baked goods that take a page from Dave's Asian-flavored cuisine, such as Kimchi Croissant with Blue Cheese--;Provided by publisher.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eChristina Tosi \u003c\/b\u003eis 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 \n\u003ci\u003eMasterChef \u003c\/i\u003eand \n\u003ci\u003eMasterChef Junior.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\" \n\u003ci\u003e\u003cb\u003e\u003cb\u003e--\u003c\/b\u003eUSA Today\u003c\/b\u003e\u003c\/i\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"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 \n\u003ci\u003eMomofuku Milk Bar. . . . \u003c\/i\u003eA crowd pleaser, obviously.\" \n\u003ci\u003e\u003cb\u003e\u003cb\u003e--\u003c\/b\u003eLos Angeles Times\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Whimsical desserts-from Compost Cookie to Crack Pie--by Manhattan pastry pro Christina Tosi create a 256-page Wonka World.\" \n\u003ci\u003e\u003cb\u003e\u003cb\u003e--\u003c\/b\u003eDetails Magazine\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"It took just one recipe to fall in love with this book\" \n\u003ci\u003e\u003cb\u003e\u003cb\u003e--\u003c\/b\u003ePhiladelphia Citypaper\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eThe highly anticipated complement to the \u003ci\u003eNew York Times\u003c\/i\u003e bestselling \u003ci\u003eMomofuku\u003c\/i\u003e cookbook, \u003ci\u003eMomofuku Milk Bar \u003c\/i\u003ereveals the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the wildly popular Milk Bar bakery.\u003c\/b\u003e\n\u003cbr\u003e\n\u003ci\u003e\u003cbr\u003eMomofuku Milk Bar\u003c\/i\u003e 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. \n\u003cp\u003e\u003c\/p\u003eChristina's playful desserts, including the \n\u003cb\u003ecompost cookie, \u003c\/b\u003e a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; the \n\u003cb\u003ecrack pie, \u003c\/b\u003e a sugary-buttery confection as craveable as the name implies; the \n\u003cb\u003ecereal milk ice cream, \u003c\/b\u003e made from everyone's favorite part of a nutritious breakfast--the milk at the bottom of a bowl of cereal; and the easy \n\u003cb\u003elayer cakes\u003c\/b\u003e that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside helped the restaurants earn praise from the \n\u003ci\u003eNew York Times \u003c\/i\u003eand the \n\u003ci\u003eMichelin Guide \u003c\/i\u003eand led to the opening of Milk Bar, which now draws fans from around the country and the world. \n\u003cp\u003e\u003c\/p\u003eWith 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, \n\u003ci\u003eMomofuku Milk Bar\u003c\/i\u003e makes baking irresistible off-beat treats at home both foolproof and fun.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/01\/2011 pg. 23 (EAN 9780307720498, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eKirkus Reviews\u003c\/span\u003e 10\/15\/2011 pg. 1915 (EAN 9780307720498, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 10\/17\/2011 pg. 63 (EAN 9780307720498, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 11\/15\/2011 pg. 93 (EAN 9780307720498, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePeople\u003c\/span\u003e 11\/28\/2011 pg. 78 (EAN 9780307720498, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eNew York Times Book Review\u003c\/span\u003e 12\/04\/2011 pg. 23 (EAN 9780307720498, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780307720498, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Tosi, Christina\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2011-10-25\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Baking|Cooking|Courses \u0026amp; Dishes|Cakes|Cooking|Courses \u0026amp; Dishes|Cookies|Cooking|Courses \u0026amp; Dishes|Desserts\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Desserts|Momofuku Milk Bar|Cookbooks|COOKING \/ Methods \/ Baking|COOKING \/ Courses \u0026amp; Dishes \/ Cookies|COOKING \/ Courses \u0026amp; Dishes \/ Cakes\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.37 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780307720498\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780307720498\u003c\/p\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":52146954993945,"sku":"SP-9780307720498","price":54.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9780307720498_spiral.png?v=1774148153","url":"https:\/\/westbindery.com\/products\/momofuku-milk-bar-a-cookbook","provider":"West Bindery","version":"1.0","type":"link"}