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Momofuku Milk Bar

  • Momofuku Milk Bar available on January 02 2019 from Amazon for 20.00
  • Momofuku Milk Bar available on September 20 2018 from Newegg for Https://" itemprop="offers" target="_external" title="" itemscope itemtype="">32.58
  • Momofuku Milk Bar available on July 14 2018 from NeweggBusiness for Https://" itemprop="offers" target="_external" title="" itemscope itemtype="">32.58
  • Momofuku Milk Bar available on March 07 2017 from Indigo for 40.0
  • ISBN bar code 9780307720498 ξ3 registered June 25 2015
  • ISBN bar code 9780307720498 ξ4 registered June 05 2016
  • ISBN bar code 9780307720498 ξ5 registered August 28 2016
  • ISBN bar code 9780307720498 ξ1 registered May 11 2018
  • ISBN bar code 9780307720498 ξ2 registered July 24 2014
  • ISBN bar code 9780307720498 ξ6 registered March 07 2017
  • Product category is Book
  • Manufacturered by Clarkson Potter

  • # 9SIA9UT4186605
  • # 9SIV0UN4FB6385
  • # 978030772049
  • Product color is Christina Tosi; foreword by David Chang

  • Product weight is 2.4 lbs.
Momofuku Milk Bar 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 Milk Bar bakery.Momofuku Milk Bar shares the recipes for Christina Tosi’s fantastic desserts—the 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. Christina’s playful desserts, including 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; and the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside 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. Featured Recipe: Corn Cookies Momofuku Milk Bar Corn CookiesYield 13 to 15 cookies 16 tablespoons or 2 sticks (225 g) butter, at room temperature 1-1/2 cups (300 g) sugar 1 egg 1-1⁄3 cups (225 g) flour 1/4 cup (45 g) corn flour 2/3 cup (65 g) freeze-dried corn powder 3/4 teaspoon (3 g) baking powder 1/4 teaspoon (1.5 g) baking soda 1-1/2 teaspoons (6 g) kosher salt Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes. Reduce the mixer speed to low and add the flour, corn flour, corn powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl. Using a 2 3/4-ounce ice cream scoop (or a 1⁄3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature--they will not bake properly. Heat the oven to 350°F. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be faintly browned on the edges yet still bright yellow in the center; give them an extra minute if not. Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

    ^ (2014). Momofuku Milk Bar, Clarkson Potter. (revised May 2018)
    ^ Momofuku Milk Bar by Christina Tosi (2011, Hardcover) (revised May 2018)
    ^ (2011). Momofuku Milk Bar, Clarkson Potter. Amazon. (revised Jan 2019)
    ^ Momofuku Milk Bar, Random House. Newegg. (revised Sep 2018)
    ^ Momofuku Milk Bar, Random House. NeweggBusiness. (revised Jul 2018)
    ^ Momofuku Milk Bar Indigo. (revised Mar 2017)

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I love this cookbook so much! With 1 exception (it was my own mistake), every single thing I have made has turned out amazing. I'm seriously blowing the minds of all my friends. They always ask for the recipes when I make something from the cookbook and I've even started giving the cookbooks as gifts.It is very important, however, that you read through the section where Tosi describes the ingredients and the techniques. I am guessing that most people who have had p..
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