The anticipation surrounding Christina Tosi's Momofuku Milk Bar cookbook is like the feeling of Christmas Eve; a mix of eagerness, excitement, and knowing that very soon, something wonderful will soon be yours. In this case it's a cache of recipes from Momofuku Milk Bar, the bakery that she opened with David Chang a little over two years ago. Ever since we heard rumors of this cookbook we'd been dreaming of Tosi's Crack Pie, Compost Cookies, and Cereal Milk Ice Cream coming out of our home kitchens.
Milk Bar does so much more than merely bring Tosi's awesome pastries into our homes. It's a gorgeous cookbook that's filled with Tosi's narrative, which is funny, tough, approachable, informative, and gracious all at once; photos by Gabriele Stabile and Mark Ibold that range from dessert glamour shots to behind-the-scenes moments with Tosi and her staff; and of course, there are all of those recipes that we've been to eagerly awaiting.
For Milk Bar Tosi is letting us into the inner workings of her bakeries, allowing readers to get their hands on recipes that are decidedly not dumbed down adaptations of the originals. These are recipes that if followed according to Tosi's specifications, are going to produce results on par with what's for sale in the Milks Bars. These are multilayered recipes that begin with mother recipes and are made up of all sorts of subrecipes—those crumbs, crunches, ganaches, cakes, and liquid cheesecakes (!) that make Milk Bar's desserts so complex, fun, and totally unforgettable.
This week we're going to be giving you a sneak peek into the Momofuku Milk Bar cookbook with two cookie recipes—Confetti Cookies and Blueberry & Cream Cookies along with Tosi's signature Cereal Milk that can be transformed into ice cream or panna cotta.
Win A Copy!
Thanks to the generous folks over at Clarkson Potter, we are giving away five (5) copies of Momofuku Milk Bar this week.
All you have to do is tell us about your dream bakery in the comments section below.
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