Milk Bar Life: Recipes & Stories - Christina Tosi Me
Christina Tosi Cookie Recipes
With her last cookbook, “Momofuku Milk Bar,” the pastry chef Christina Tosi let her fans into her bakery, sharing the secrets behind her addictive Crack Pie, polarizing Cereal Milk ice cream and everything-but-the-kitchen-sink Compost Cookies. Three and a half years later, the founder and owner of Milk Bar will unveil her next treasure trove of recipes, “,” ($35, April 2015) which brings us instead into her home kitchen. And in honor of this Sunday’s Grammy Awards, Tosi shares a simple recipe from the book, one which has already become a T favorite and can easily be doubled or tripled for larger viewing parties (she quadruples the recipe for her Milk Bar team).
On May 28, 2015Part 1- So first let me say, I don't have CT's first book nor have I ever been to her bakery or tasted her wares. I pre-ordered this book based on her reputation and the fact that this wasn't a baking book. The question is, what is it? Well, it's definitely a recipe book and also there are CT life stories and bakery stories scattered throughout. The book includes a mix of what CT describes accurately as 'lowbrow' recipes and ones you might actually make with greater emphasis on the former. I think the book would appeal to CT fans because it's fun, shares some insights and no doubt there are some really good recipes in here. I think it will also appeal to folks who like to read cookbooks like novels and have an interest in this young female chef who's undoubtedly achieved a lot in her short career.
I wouldn't recommend buying it just for the recipes though because I suspect there may not be enough non-lowbrow recipes to justify the cost.Notes about Recipes in this book. On May 28, 2015CHILE-LIME-SOY - p. 190 - This is a sweet, spicy, salty and tangy marinade that would work on any number of proteins and chicken drumsticks were our vehicle of choice yesterday. I marinated the chicken overnight and the wonderful flavours of the marinade were definitely present throughout the meat. This reminds me of one of my favourite recipes for Chilli Lime Wings by Jill Dupleix but this has more complex flavours.
This marinade knocked it out of the park and I'll be using it through grilling season without a doubt. Photos here: http://chowhound.chow.com/topics/1009511?commentId=95783. Discrete mathematics biggs pdf. On May 28, 2015YOGURT -SRIRACHA - p. 191 - I wasn't quite sure if this was a marinade or a dip and having prepared it and using some of it as a dip, I can say with confidence that it is a marinade. I served some alongside the chile soy chicken and it while it was lovely with many complimentary flavours, it was too loose to be a dip and the fish sauce was a little too pronounced.
I re-purposed the remainder as a marinade for chicken and it was terrific. The grilled chicken was tender and juicy with a hint of heat. Another keeper. On May 28, 2015LIME YOGURT AND OLIVE OIL CAKE - Crazy good! I added blueberries (an option provided in the book).
It sounded good when I read the recipe, it smelled absolutely fabulous as it baked in the oven and it tasted better than I could have imagined. Something about the richness of the olive oil and deep lime flavour.
This is cake heaven. I'm already imagining how fabulous it would be with black currants. Photos here: http://chowhound.chow.com/topics/1009511?commentId=95963.
On July 01, 2017This recipe is not for the calorie-conscious, but if you can set that aside for an evening, these are mind-blowingly delicious.However, I found the recipe as written to be too salty. I omitted the salt entirely from the chicken filling, and when I make these again, I will put only half or even a quarter of the amount of recommended salt in the sauce. Finally, I made these with boneless, skinless chicken breasts and found the chicken did not dry out at all.
Milk Bar Life: Recipes & Stories - Christina Tosi Menu
(Per Tosi's instructions, I only steamed the chicken for 4 minutes.).