Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Momofuku Milk Bar

Momofuku Milk Bar

Buy Now
Save to Recipe Box
Add Private Note
Buy Now
Saved Add to List

    Add to List

Add Recipe Note
Buy Now

By Christina Tosi

Clarkson Potter, $35

Christina Tosi, the pastry chef and co-owner of New York City’s Momofuku Milk Bar, has the remarkable ability to render otherwise jaded New Yorkers giddy with sugary glee, thanks to saltysweet treats like Crack Pie, Cereal Milk Ice Cream, and her outrageous potato chip, chocolate chip, butterscotch, oat, coffee, and pretzel Compost Cookies. But you no longer have to visit the Big Apple to taste Tosi’s fantastical creations; now you can make them yourself from her first cookbook. It’s a daring book, as most of the recipes require making one, two, or even five other recipes to get them done (for example, Candy Bar Pie calls for Salty Caramel, Chocolate Crust, and Peanut Butter Nougat, in addition to a small handful of ingredients to make the pie). And Tosi calls for unusual ingredients—think freeze-dried corn, glucose, leaf gelatin, and milk powder—as if they’re flour and sugar. But her flavor combinations and riffs on childhood classics are so ingenious, and so delicious, that many bakers will find them well worth the effort.

Tasting Notes

Compost Cookies (page 114) Sweet, salty, butterscotchy deliciousness abounds in every bite. Stick to the ingredient list—mini chocolate and butterscotch chips and mini pretzels are key for the right texture and flavor.

Hot Fudge Sauce (page 136) This sauce is silky, thick, glossy perfection. Perfect for pouring over ice cream, cake, or simply eating by the spoonful.

Click here to purchase


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.