Reddit reviews Momofuku Milk Bar: A Cookbook
We found 16 Reddit comments about Momofuku Milk Bar: A Cookbook. Here are the top ones, ranked by their Reddit score.
Momofuku Milk Bar
Reddit reviews Momofuku Milk Bar: A CookbookWe found 16 Reddit comments about Momofuku Milk Bar: A Cookbook. Here are the top ones, ranked by their Reddit score.
Here you go. That's not my blog.
I highly reccommend picking up a used copy of the Milk cookbook (I wouldn't do the Kindle version), you can find it for under $15 shipped if you're in the US. Probably a little cheaper if you look around. It goes into detail on technique, ingredient/equipment specifics, and is just totally worth buying. So far, I've made the brownie pie, confetti cookies, chocolate chocolate cookies, peanut butter cookies, and now this cake. Her "All About Cake" book is en route to me, and I will definitely be using some of her recipes for my Christmas dessert spread.
Hooray! I love cookbooks!
I don't know if they're into making ice cream, but it's really easy and fun:
Jeni's Splendid Ice Cream, The Perfect Scoop, and Ample Hills are all great.
https://www.amazon.com/gp/aw/d/0307720497/ref=tmm_hrd_title_0?ie=UTF8&qid=1569559142&sr=8-1
Milk Bar Cookbook
Third cake I’ve made from this cookbook. Many friends said it was the best carrot cake they’ve ever had. I personally like ones that are less sweet and more spiced. However her tip for using fresh rainbow carrots helped the flavor a lot. Her ice cream recipes are AMAZING. You’d never know there aren’t eggs in it. Best ice cream I’ve ever made.
You should check out Momofuku's Milk Bar cookbook, it might give you some creative ideas on this topic.
Yep, Amazon link here. It's written by his pastry chef, Christina Tosi.
So first things first, no baker whose work I respect uses measuring cups. Volume measurement is an anachronistic method of measurement. The reason is that baking is based on ratios of the mass of products to each other, and something like flour can vary by about 50% if you're going by volume. I.e. a cup can weigh between 4 and 6 ounces. What that means is that you need a scale. The good news is that scales are fairly cheap. It's like 30 bucks to get a good one. I like oxo 5 pound scale with the pull out display.
The next thing is that I tend to stay away from all of the cookbooks written by people who don't work in the industry. Chefs have had to stand up to years of criticism and constant learning to get to a place where they can even begin to think about putting out a cookbook. The two pastry cook books that I like the most are Thomas Keller's book, Bouchon bakery, and Christina Tosi's book, milk bar.
Bouchon bakery is a super French book (as is the bakery), so I would recommend getting it if your son is interested in making things like bread, croissants, eclairs, Madelines, macarons, cakes, etc. Things that you would think of coming out of a traditional patisserie. The book is fabulously written and gorgeous. It is incredibly approachable and in my opinion, doesn't require any outside knowledge of baking, although being a good baker certainly helps. If I were to go solely based on what I thought was the best book, I wouldn't go any further than this one
That being said, I love Christina Tosi's milk bar. Her style is more of a traditional American style, so lots of cookies, cupcakes, pies, etc. Her book isn't as well written, not as pretty, and requires a bit more knowledge of baking (but certainly not a ton). It is, however so warm and inviting and reflects her personality so much that you can't help but smile add you read her expositions about some of her recipes and past. Her cookies are so crazy awesome and delicious, that the single method alone is worth the price of admission.
The one caveat I would say is that both books will STRONGLY suggest you get a stand mixer. While neither book requires it, there are some recipes that will be very daunting without one; I sure as hell wouldn't want to do Tosi's creaming method (for making the aforementioned cookies) by hand, that's for sure. That being said, though, people baked for millennia without one, so if you don't have one, you certainly don't have to buy one before making most if not all of the recipes in either book.
NINJA EDIT:
Links to the books
Bouchon Bakery
Milk bar
I used Bon Apetit's recipe for one pie...I also know folks who have used Momofuku for Two's easy recipe for two pies (so you can totally freeze one for later)! Of course you can also purchase the Momofuku Milk Bar cookbook and use the original.
The only difficult part was trying not to snack on the oat cookie crust while it was cooling down. The amounts of butter, sugar, and cream that go into this recipe are pretty unbelievable too...one serving size is a little sliver and guarantees to put you into a holyshitthisissodamngood coma afterward.
I have a cookbook obsession, I have roughly 500 that are somewhat organized so I feel like I can be of great use here. I will break it down by type to make it easier.
Bibles
Bread
Caramels/Candys/Ice Cream
Jack of all trades
Pastry/Pies
Textbooks
I'm sure I am leaving out a bunch of great ones but if I had to suggest just 1 to anyone it would DEFINITELY be The Art of French Pastry. Best for somebody who has done basics already and looking to try a little more. Even as a professional baker I find myself coming back and just reading the little spots like how he burned himself on his caramel. Great, great book!
It's not at all like Kenji's Food Lab, but I really enjoyed the Milk Bar cookbook. It's not terribly complicated but some unique twists on familiar staples. Their birthday cake is also ridiculously good and one of the signature recipes.
wow you guys are good. me and my bf love to cook but its nothing like this. more like gourmet college food haha. but you should check out momofuku milk bar's book if you want a challenge
Now I suggest you buy this pastry cookbook
The Bread Baker's Apprentice by Peter Reinhart is my number one recommendation for bread. Im also a big fan of Tartine Bread by Chad Robertson. His first book, Tartine is also great btw. I would skip out on Tartine Book No.3 though which seems to have too many errors for my liking. Flour Water Salt Yeast by Ken Forkish is also one of the better bread baking books out there.
For general baking, im a big fan of Bouchon Bakery. And one book that will surely help you improve as a baker and I highly recommend you cook through is The Art of French Pastry by Jacquy Pfeiffer. Its like a pastry arts class in a book. I am actually cooking my way through this. If you have a serious sweet tooth, Momofoku Milk Bar by Christina Tosi will probably be what you're looking for. And as someone else recommended, the Baked books are all great.
For cakes, it has to be The Cake Bible by Rose Levy Bernanbaum. This is probably the best cake book of all time. I would supplement this with Toba Garrett's Professional Cake Decorating book.
For pies, my favorites are Four and Twenty Blackbirds and Hoosier Mama. One that I haven't tried but am planning to buy is First Prize Pies. If the book lives up to their reputation, it should be an excellent book.
For plated, more ambitious desserts, I like Payard Desserts. I refer to this when I want to impress company.
You might like the Momofuku Milk Bar Cookbook. Christina Tosi has a fun perspective on baking, and likes to use popular snacks and candies as ingredients. She's famous for her crack pie; watch the vid on the Amazon page. :)
I've always wanted the Milkbar cookbook!
That is good to know, my fridge is the same way! We've been working our way through the Momofuku Milk Bar cookbook and I really wanted to start trying some of the ice cream recipes.