In time for the holiday sugar rush, Momofuku Milk Bar’s reknowned pastry chef Christina Tosi landed at Chego last night to sign copies of her new cookbook, Momofuku Milk Bar. Fresh off her Conan appearance, Tosi brought an assortment of Momo's signature NYC sweets inclusive of Composte Cookies and Crack Pie. “Giving away free cookies is the best thing ever,” Tosi said while sitting at a picnic blanket-draped table outside Chego like she was hosting a bake sale.
Momofuku Milk Bar ($35), the much anticipated follow-up to the New York Times bestselling Momofuku cookbook, is a behind-the-scenes peek at the New York-based bakery’s recipes and, through Tosi’s narrative, its beginnings.
With recipes like cereal milk ice cream, Tosi’s offbeat treats — essentially derived from 10 mother recipes — are riffs on childhood favorites. There’s also savory fare, like Kimchi Croissants with Blue Cheese, inspired by Momofuku owner David Chang’s Asian-flavored cuisine.
Very sadly, there are no current plans for a West Coast Momofuku. “Until we can do it right, it will always be a dream,” said Tosi. So, Iif you’re craving Tosi’s pumpkin ganache for the holidays it’s best to buy the book. [EaterWire]
— Jamie Wetherbe