Free PDF , by Christina Tosi
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, by Christina Tosi
Free PDF , by Christina Tosi
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Product details
File Size: 30430 KB
Print Length: 256 pages
Publisher: Clarkson Potter (October 25, 2011)
Publication Date: October 25, 2011
Sold by: Random House LLC
Language: English
ASIN: B0058Z4NQO
Text-to-Speech:
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Amazon Best Sellers Rank:
#71,630 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I’ve been on a baking rampage since I got this book. I read it cover-to-cover & I’ve made 8 recipes so far. I normally don’t bother reviewing stuff (I know, I know..) but the negative reviews of this book are so ridiculous. People negatively reviewed because the recipes are too complicated & require special ingredients that cost money? What do you expect?! I’m sure happy Christina didn’t “dumb down†her recipes for this book. If you want a cheap easy recipe, go on Pinterest or buy a box of Betty Crocker… I want to be able to make the authentic desserts from Milk Bar, even if it means I have to buy a $12 roll of acetate and some fancy cake flour. If that’s how they do it at Milk bar, that’s what I want to attempt at home.I love how there are lots of textures in all of Christina’s recipes & great depth of flavor, not just sweet. I love how unusual and unique the recipes are – no boring snickerdoodles or devil’s food cake. I made the birthday cake & cereal milk ice cream for Father’s Day & what a hit! The cake seemed a little intimidating with 4 different components (the cake, the cake soak, the frosting, the cake crumb) but making it was very simple and not time-consuming as I envisioned. The cake is inspired by the funfetti cake mix but funfetti has nothing on this cake! This is my favorite cake I’ve ever had. No words describe how amazing it is & how impressive you’ll look showing up with a cake like this. It wasn’t even difficult to assemble. The cereal milk ice cream was very unusual but very delicious.Although the finished recipes have a lot of components, every recipe is explained so clearly that they’re practically fool-proof. To those negatively reviewing because your cookies didn’t come out: I seriously doubt you followed instructions. I’ve made 2 different batches of cookies (blueberry and cream cookies & confetti cookies) & both turned out AMAZING. Did you follow her instructions & use King Arthur bread flour? Mix the fats for 10 minutes until it wasn’t streaky? Refrigerate for at least an hour and go straight into the oven? I had zero issues following the clearly-explained methods. Every recipe I’ve made so far has turned out amazingly well & I look forward to working through the entire book.UPDATE:I’ve since made every single cake (some multiple times) and every ice cream recipe in this book. Any gathering or excuse I can find to make one of these cakes, I make one. Every single person rants and raves about how it’s the best cake they’ve ever had. I have a lot of books on ice cream, but Christina’s recipes are my absolute favorite. She uses gelatin instead of eggs, so you get a pure flavor of whatever the ice cream is (the graham ice cream is the best!).Again, to anyone thinking the recipes are too complicated or time-consuming: they’re not! If she says cream the ingredients for 3 minutes, then set a timer for THREE minutes! I’m no professional baker but I can follow instructions, and every single recipe I’ve made (over half the recipes in this book!) have turned out PHENOMENAL. Just follow Christina’s very simple instructions & you’re set! You don’t have to make everything in the same day. Sure, the cakes have 4-5 components to them, but that’s what makes them the greatest cakes you’ll ever taste. The two frostings most of the cakes have means more complex flavor & then the crumb adds a nice textural component.You can not only make some of the components in advance, but you can make the entire cake up to 2 weeks in advance! That’s what I love! You have to freeze the cake for a minimum of 5 hours to be able to remove the acetate, and you can keep it in the freezer up to 2 weeks! Normally, I would never freeze a fully assembled cake, but these turn out perfectly fresh – you can’t even tell it’s been frozen.I’m also obsessed with the assembly of these cakes! You bake it in a sheet pan & cut the 3 layers out with a cake ring. You use acetate to create the perfect layers – so easy with Christina’s clear instructions but SO striking!!This is 10000% my favorite cookbook EVER. I will definitely shed a tear when I’ve baked everything & I’m craving new recipes.
I love this cookbook so much! With 1 exception (it was my own mistake), every single thing I have made has turned out amazing. I'm seriously blowing the minds of all my friends. They always ask for the recipes when I make something from the cookbook and I've even started giving the cookbooks as gifts.It is very important, however, that you read through the section where Tosi describes the ingredients and the techniques. I am guessing that most people who have had problems with the recipes did not do this. I made several batches of cookies before I realized what she calls "flour" is actually BREAD flour. The cookies with regular flour still turned out great, but they were very thin and crunchy. This did not stop a single person from going to town on them though.Then I started using bread flour and everything came together. The cookies do not spread like crazy, they are crisped on the outside but chewy and soft in the middle.So read about the ingredients so you can get the best results!!I really do love this cookbook. The recipes are great but I also just love reading the stories and commentary. Some of the recipes call for some unique ingredients and have *a lot* of steps, but it's all pretty easy if you can plan everything out. For example, I start making the crack pie 2 days before I want it. I will make the oat cookie for the crust on day 1, finish making the pie and put it into the freezer on day 2, and then serve it on day 3. And it is SOOO worth it.
I only recently started baking and I think I'm addicted, thanks to the Momofuku Milkbar cookbook. I'm a 30ish mom, trained to work on the computer, not in the kitchen. The Milkbar book, with precise measurements and descriptions of how/why certain ingredients are used really helped me gain confidence and learn technique. After trying all the cookie recipes and a couple cakes, I went to the library and checked out all the baking books I could find. I have found a few other favorites, but Milkbar is still my #1. It is one of the only books that read well, cover to cover. It's a story of Tosi's inspiring career journey, with awesome recipes sprinkled in between. It's true, you can find a lot of these recipes online, as adapted by various food bloggers, and even on the Milkbar site itself. I tried the online Birthday cake recipe before I made the purchase and it came out okay. But after reading the book, I understood why she uses complex techniques and ingredients, and noticed how these reflect classic techniques found in other books. I liked that she gives two styles of measurements. I happened to have a $10 scale from my son's science fair project and started measuring by weight instead of cups. Who knew it would be easier AND cleaner! Measuring by weight is now my preferred method. I won't buy a cookbook without weight conversions. The subrecipes were a little off-putting at first, but when I realized that those can be interchanged with different flavors and added to other dishes, or even snacked on alone, it opened up so many explorative possibilities. I get tons of compliments on everything I've made from this book. People can't believe I didn't get them from some local trendy bakery. If you're looking to just try some recipes from this famous bakery in NYC, you can find them on the Milkbar website. If you're looking to try a new style of baking and a new way to think about how you work in the kitchen, click buy. (Or borrow it from the library, fall in love, then buy.)
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