Saturday, 28 July 2012

CUISINE REVIEW: Momfuku Milk Bar - Christine Tosi and Chang David

Release Date: 24/02/12


The highly anticipated complement to the "New York Times" bestselling "Momofuku" cookbook, "Momofuku Milk Bar "reveals the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the wildly popular bakery.
A runaway success, the "Momofuku" cookbook suffered from just one criticism among reviewers and fans: 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" finally shares the recipes for these 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, and Christina's playful desserts helped the restaurants earn praise from the "New York Times "and the "Michelin Guide "and led to the opening of Milk Bar, which now draws fans from around the country and the world.
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, "Momofuku Milk Bar" makes baking irresistible off-beat treats at home both foolproof and fun.


If there’s one food style at which I fail, its deserts and puddings in general. Don’t get me wrong, I can make solid starters, great main courses but sweets? Forget it. That’s why this book from world famous Momfuku Milk bar comes in. The recipes are full of flavour and bring together great combinations, some of which I wouldn’t have thought of.

Add to this the fact that its clearly written by people who love to make others happy and all in it’s a great book. That said, what let it down for me was that in places it felt confusing, having recipes before what I thought was something that I’d have to make first which added firstly to the complication of the recipe and added expense that had you not noticed it, would have left you caught short.

Don’t get me wrong its variety has something for everyone from homemade cereals through to wonderfully decadent desserts but if you’re to make any, check it all through thoroughly first.

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