Product Description

The highly anticipated complement to the bestselling cookbook, reveals the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the wildly popular bakery.

A runaway success, the cookbook suffered from just one criticism among reviewers and fans: where were Christina Tosis fantastic desserts? The compost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; the crack pie, a sugary-buttery confection as craveable as the name implies; the cereal milk ice cream, made from everyones favorite part of a nutritious breakfastthe milk at the bottom of a bowl of cereal; the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside.

finally shares the recipes for these now-legendary riffs on childhood flavors and down-home classicsall essentially derived from ten mother recipesalong with the compelling narrative of the unlikely beginnings of this quirky bakerys 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, and Christinas playful desserts helped the restaurants earn praise from the and the and led to the opening of Milk Bar, which now draws fans from around the country and the world.

With all the recipes for the bakerys most beloved dessertsalong with ones for savory baked goods that take a page from Changs Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheeseand 100 color photographs, makes baking irresistible off-beat treats at home both foolproof and fun.