Momofuku Milk Bar

Ha, like anyone can write a review and have anything to say other than OMG I’ll send the rest of the year trying each and every single recipe. C Tosi is a master.

Great book with recipes that change the way you bake.

This is an incredible book. The best baking book I have ever read. Not only does it have incredible recipes but it tells you all about every side of baking life that you need to know, ingredients, tools, ideas, mentality. Incredible.

Have made the cereal milk Panna cotta which was lovely, looking forward to trying more recipes soon!

El mejor libro de repostería que me he comprado este año ¡Y compro muchos! Las recetas son geniales, están todas las imprescindibles de Christina Tosi y muchas más. Un libro divertido y lleno de explicaciones estupendas y recetas geniales.

I bought this book after a conversation with my son turned to one of our favourite subjects, food. I remembered seeing the Chef's Table episode featuring Christina Tosi and being intrigued by her cereal milk ideas, so I mentioned this. He lives in the US and told me he'd been to the Milk Bar in LA where he had a sweetcorn cookie which was 'fantastic!', so I decided to google and found a number of books. After much deliberation I checked the ebook version of this one out of the library and found I wanted to make everything in it. So I bought a hard copy. Thus far, I've made cereal milk, which is fantastic and makes a brilliant rum cocktail; cereal milk panna cotta (glorious); cornflake crunch (oh my!); milk crumb; cinnamon toast crunch; sweetcorn cookies; lemon curd (an unusual and interesting take on a favourite which would make a very elegant pudding); and used her technique for layer cakes to make a lemon drizzle version for my cousin's birthday. Everything I have made has turned out wonderfully, not because I am a brilliant baker, but because Tosi explains her techniques and her reasons so thoroughly It is well worth getting to know her techniques and recipes before attempting to make any of them, because they are unusual. She uses much more sugar and butter in her cakes and cookies than anyone whose recipes I've tried before, and it really is essential to follow her instructions to the letter for them to work. I've seen people complain that the butter runs out of the cookie mixture in the oven, but she explains in great depth how to mix them, and why, to prevent that happening, and my cookies turned out great. Another complaint I've seen is that some of the ingredients are near impossible to find. And, yeah, one or two things did take some tracking down, but I've so far not failed to find something. I got sweetcorn powder here on Amazon, for example, though it was eye-wateringly expensive so I'll have to be careful with it. But this is 'treat' stuff, and it can all be frozen so you can make it last. If you love baking and trying new, innovative recipes, and are willing to devote a lot of time to it, you'll probably love this book. If all you want is to knock up something delicious with as little to do as possible, it probably isn't the book for you. Me, I can't wait to make Crack Pie!