Momofuku Milk Bar - Christina Tosi

The highly anticipated follow-up to the New York Times bestselling Momofuku cookbook, Momofuku Milk Bar reveals the recipes behind the addictive cookies, pies, cakes, ice creams, and more from the wildly popular Milk Bar bakery.

This book shares Christina Tosi’s legendary desserts—playful riffs on childhood flavors and down-home classics, all derived from ten core “mother recipes”—along with the story of how the quirky bakery began. It all started when Momofuku founder David Chang asked Christina to make a dessert for dinner one night, launching the restaurant’s now-famous pastry program.

Christina’s iconic desserts include the compost cookie, a chunky chocolate-chip cookie with crunchy pretzels and coffee grounds; the crack pie, a buttery-sugary confection as craveable as its name; Cereal Milk™ ice cream, made from the milk at the bottom of a cereal bowl; and easy layer cakes with unfinished edges that highlight the delicious interiors. These creations helped earn praise from The New York Times and the Michelin Guide, and inspired the opening of Milk Bar, now beloved by fans worldwide.

Featuring all the bakery’s most beloved desserts, plus savory baked goods influenced by Chang’s Asian-flavored cuisine—such as Kimchi Croissants with Blue Cheese—and 100 full-color photographs, Momofuku Milk Bar makes baking offbeat, playful treats at home both fun and foolproof.