Milk Bar Life
Recipes & Stories: A Cookbook
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- USD 6.99
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- USD 6.99
Descripción editorial
Go off the clock with Christina Tosi of Momofuku Milk Bar as she bakes one-bowl treats, grills with skills, and embraces simple, nostalgic—and often savory—recipes made from supermarket ingredients.
For anyone addicted to crack pie®, compost cookies®, and cake truffles, here are their savory counterparts—such as Kimcheezits with Blue Cheese Dip, Burnt Honey–Butter Kale with Sesame Seeds, and Choose Your Own Adventure Chorizo Burgers—along with enough make-at-home sweets to satisfy a cookie-a-day habit. Join Christina and friends as they cook their way through “weaknights,” sleepovers, and late-night snack attacks to make mind-blowingly delicious meals with whatever is in the pantry.
PUBLISHERS WEEKLY
This everyday cookbook establishes Tosi, chef and co-owner of Momofuku Milk Bar, as an exciting and original voice. Tosi's second outing (after Momofuku Milk Bar) steers away from the whimsical desserts she creates for David Chang's restaurant empire, and instead focuses on the daily dishes she makes at home: "Think Desperation Nachos" and a faux sous vide "Bird in a Bag." Tosi continues to showcase her singular flavor combinations there's unmistakable wow factor in miso butterscotch sauce and burnt honey butter served alongside kale with sesame seeds. As is to be expected, her fondness for mass-produced flavors informs recipes such as Fruity Pebble Meringues and Ritz Cracker ice box cake with Cool Whip." A reliance on ready-made ingredients like crescent roll dough and cake mix, along with simple presentations, means Tosi's guilty-pleasure creations are more accessible to the home cook this time around. A sense of humor and a love of cheese (literal and processed) are required. Color photos.
