“Momofuku Milk Bar” by Christina Tosi

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.

3 Responses to ““Momofuku Milk Bar” by Christina Tosi”

  1. Jennifer Reese Says:

    I gave this to my daughter for Christmas and told her I would buy her glucose if she’d make the compost cookies. Of course, here it is 1/16 and I don’t think either of us has thought about it since — you’re right about the cookbook. We went to the bakery in NYC last summer and I remember the cereal milk soft serve ice cream and the compost cookies especially fondly.

  2. Jennifer Reese Says:

    You’ll enjoy this: http://tinyurl.com/yzq9nl6

  3. girldetective Says:

    Darn you, Jennifer! I was thinking this was something I could avoid, but having read the first two entries, I’m in. Several people commented on how they loved Nigella’s writing and books, but I find them long in words, heavy in whatever is the English equivalent to “aw shucks”, and too cavalier with details. I am going to check out Cooking in the Moment, though, and have another look at my copy of Swanson’s book.