The curious name of these insanely can’t-stop-eating-these sweet and salty cookies hints at how you toss in whatever this and that you have on hand to create awesomeness.
Recipes from Momofuku Milk Bar
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.
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.
Momofuku Milk Bar’s Graham Cracker Crust
There’s a less mundane, more scintillating way of making graham cracker crust than you learned at your mom’s side Here it is.
Cereal Milk Ice Cream
A smooth, creamy, scintillatingly sweet ice cream that will take you straight back to Saturday morning cartoons and that bowl of cereal sitting beside you.