Momofuku Milk Bar

A natural successor to theNew York TimesbestsellingMomofukucookbook,Momofuku Milk Barshares the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the sweeter side of the wildly popular restaurant group.Just asMomofukuwas much more than a cookbook,Momofuku Milk Bar, too, will have a compelling narrative story, also written with Peter Meehan, that shares the unlikely beginnings of this quirky bakery’s success. A runaway success in fall 2009,Momofukusuffered from just one criticism among reviewers: 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.It all started one day when Momofuku founder David Chang asked Christina to make a dessert for service at Ssm Bar that night. Just like that, the pastry program at Momofuku began, and Christina’s playful desserts helped Ssm Bar earn one star from the Michelin Guide and three from theNew York Times.Since the bakery opened, it has become known for riffs on childhood flavors and down-home classics.Momofuku Milk Barwill have all the recipes for their most addictive desserts, along with ones for savory baked goods that take a page from Dave’s Asian-flavored cuisine, such as Kimchi Croissant with Blue Cheese.

Illustrated with 100 color photographs taken by the photographer ofMomofuku, Momofuku Milk Barwill be this season’s must-have cookbook.