I waited a while on the reserve list at the library to get the Momofuku Milk Bar baking book by the chef at the famous NYC bakery. I was excited to try some of the recipes.
Till I read them. I paged through the entire book, and think I found two that didn’t include glucose, or other odd ingredients like corn powder. This is a book that doesn’t translate well for this home chef, who doesn’t want to go anywhere special or online for special ingredients, or use corn syrup or glucose rather than cane sugar.
Next time I’m in NYC, though, I’m totally visiting. The stories, photos, and baked goods are stunning.