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Momofuku Milk Bar: A Cookbook af Christina…
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Momofuku Milk Bar: A Cookbook (udgave 2011)

af Christina Tosi (Forfatter), David Chang (Forord)

MedlemmerAnmeldelserPopularitetGennemsnitlig vurderingOmtaler
242786,720 (3.98)2
"Just as Momofuku was 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, Momofuku suffered 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. Momofuku Milk Bar will 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"--… (mere)
Medlem:adamsbster
Titel:Momofuku Milk Bar: A Cookbook
Forfattere:Christina Tosi (Forfatter)
Andre forfattere:David Chang (Forord)
Info:Clarkson Potter (2011), Edition: 1st, 256 pages
Samlinger:Dit bibliotek
Vurdering:
Nøgleord:Ingen

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Momofuku Milk Bar af Christina Tosi

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Viser 1-5 af 7 (næste | vis alle)
Desserts cookbook. This has the most unique recipes I've seen in a while, but if you don't already have a kitchen stocked with things like cake crumbs and liquid cheesecake and apple cider soak, it's going to take you quite a while to make a recipe from scratch. Much more tempting to just make the trip out to New York to sample the food. Gorgeous book, though. ( )
  reader1009 | Jul 3, 2021 |
Normally I'd go into in-depth detail about the book: Font, layout, contents, recipes, photos, list of ingredients, directions, etc. but I was so put off and so very disappointed by it all that I'm not going to waste my time.

Milk Bar: a place to drink, purchase, & eat desserts made with milk that has had Cornflakes, Fruity Pebbles, or Captain Crunch soaked in it & then strained. That immediately put me off as I clearly remember drinking that milk when I was too young to know better.

I did read the list of ingredients at the beginning of the book and Tosi did explain what she used, what could be substituted, and why. But I found recipes to be labor intensive and therefore of no interest and just reading them made me gag on the projected sweetness.

Her description of her cookies, crunchy outside & creamy inside, left me imagining raw/undercooked gooey messes.

I also found a great dichotomy in her ingredients: pure butter, organic eggs, & high grade chocolate mixed w/ (most likely gmo) highly sugared commercial cereals & cheap marshmallows?

Such a huge disappointment and a whole lot of hype. ( )
  Auntie-Nanuuq | Apr 20, 2021 |
Loved this book. I've seen some people hating it because of the unique ingredients and advanced techniques but I found it to be interesting to read. Fascinating even. I read it cover to cover, even for recipes where I acknowledged outright that I would not be making whatever utterly mad concoction I was reading about. Some of these recipes I will make, though, and I intend to push myself a little for some of the more "hardbody" recipes in the book just for the challenge. Tosi's enthusiasm is inspiring. ( )
  Nikchick | Mar 21, 2020 |
Loved this book. I've seen some people hating it because of the unique ingredients and advanced techniques but I found it to be interesting to read. Fascinating even. I read it cover to cover, even for recipes where I acknowledged outright that I would not be making whatever utterly mad concoction I was reading about. Some of these recipes I will make, though, and I intend to push myself a little for some of the more "hardbody" recipes in the book just for the challenge. Tosi's enthusiasm is inspiring. ( )
  Nikchick | Mar 21, 2020 |
I love reading the front matter of cookbooks—to learn new techniques, find out about new-to-me ingredients, etc.—and the preamble Christina Tosi's recipes in the Milk Bar cookbook is one of the most engaging I've ever read. She writes in a down-to-earth, conversation with your best friend style that is almost confessional. And I learned a LOT about working in a busy, hip New York kitchen, where people really care about the food they're serving. (I've worked in busy, unhip New York restaurants where people are pretty meh about the food.) All that said, veganizing these particular recipes (why I bought the book on sale at the Strand), with their non-commercial kitchen ingredients, will be trickier than I imagined, so I may only make a couple when I'm feeling particularly ambitious. ( )
  revafisheye | Jan 10, 2020 |
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"Just as Momofuku was 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, Momofuku suffered 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. Momofuku Milk Bar will 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"--

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