Momofuku Milk Bar

<b>The highly anticipated complement to the <i>New York Times</i> bestselling <i>Momofuku</i> cookbook <i>Momofuku Milk Bar </i>reveals the recipes for the innovative addictive cookies pies cakes ice creams and more from the wildly popular Milk Bar bakery.</b><br><i><br>Momofuku Milk Bar</i> 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. <p/>Christina's playful desserts including the <b>compost cookie </b> a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; the <b>crack pie </b> a sugary-buttery confection as craveable as the name implies; the <b>cereal milk ice cream </b> made from everyone's favorite part of a nutritious breakfast--the milk at the bottom of a bowl of cereal; and the easy <b>layer cakes</b> that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside helped the restaurants earn praise from the <i>New York Times </i>and the <i>Michelin Guide </i>and led to the opening of Milk Bar which now draws fans from around the country and the world. <p/>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 <i>Momofuku Milk Bar</i> makes baking irresistible off-beat treats at home both foolproof and fun.