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WootsieBakes
February 5, 2021
I found this conversation after googling “milk bar recipe bust” because I am so inspired by Tosi’s personality, charm, and rise-to-the-top story, but consistently underwhelmed by the recipes she shares with public. After the last underwhelming fail, I combed through the recipe and found that many of her weight conversions are WAY off. Makes me wonder if this is an intentional attempt to make home bakers feel less successful and therefore inspired to purchase these things from her bakery? Or just gross oversight? Either way, disappointing.
AntoniaJames
April 17, 2015
I disagree that this is one for the ages. The over-the-top narcissism in the photos and the "me, me, me" focussed text - an unfortunate trend which sadly is becoming much too prevalent -- puts this squarely in the category of books I might check out of the library, but would never buy. If there are any recipes that look at all good, I'll try them (and then copy/scan what I like - "fair use" under the copyright laws). I could not disagree more with whoever calls this the "golden age" of cookbooks. ;o)
Lindsay-Jean H.
April 13, 2015
For those of you who are interested in participating in our Cookbook Club, thanks for your interest! Every month we'll be asking 5 community members to participate along with us.
We're currently making our way through the list of people who expressed an interested in participating (we're assuming you're interested if you suggested a book or specifically said you were interested), so if you don't hear from us this time, please try again next month!
We're currently making our way through the list of people who expressed an interested in participating (we're assuming you're interested if you suggested a book or specifically said you were interested), so if you don't hear from us this time, please try again next month!
witloof
April 9, 2015
I don't get Cristina Tosi's food. I had dessert at the Milk Bar a couple of times when it was in the East Village and it was all too much. Everything was too big, way too sweet, and much too rich. Then a friend who lives in DC came for a visit and wanted to try Milk Bar cookies, so after a stellar dinner at Momofuku, we stopped in to the take away shop and got one of each. They were absolutely disgusting, with a nasty texture and an over the top sweetness, and we threw them all away after a bite apiece.
ChefJune
April 9, 2015
Well, I guess I'm glad you didn't choose me to be one of the first members of the book club, because the more I read of this book the more I'm sure I neither want to own it nor cook/bake from it. That Tang Toast recipe is absolutely nauseating. (I know, why don't I tell you how I really feel? ;) )
I would like to participate if you're going to choose great books [like] Sean Brock's "Heritage," or Sandra Gutierrez' "Empanadas." Seems like there are so many really deserving books out there...
I would like to participate if you're going to choose great books [like] Sean Brock's "Heritage," or Sandra Gutierrez' "Empanadas." Seems like there are so many really deserving books out there...
rengahan
April 9, 2015
All of this is way too mental and so at the top of the food chain that it is toppling over.
Woofgang
April 9, 2015
This cookbook and the followers of remind me so much of "The Emperor's New Clothes" - almost laughable. And I'm sure Ms. Tosi IS laughing....all the way to the bank.
domestik8
April 9, 2015
I love the idea of a cookbook club and of course I am forever growing my collection of cookbooks! I would love to join the cookbook club! How do I sign up?
Great review of this cookbook. I definitely agree with the idea of wanting to like the recipes. I have the first momofuku milk bar book and I love it. However living in France the recipes have not gone over so well with friends and family, they believe in general anyway that american recipes tend to be too heavy and too sweet. Sorry milkbar, but it is kind of true. I do love those compost cookies. I would be interested in seeing what Tosi's recipe for chocolate cookies included in the ingredients.
Great review of this cookbook. I definitely agree with the idea of wanting to like the recipes. I have the first momofuku milk bar book and I love it. However living in France the recipes have not gone over so well with friends and family, they believe in general anyway that american recipes tend to be too heavy and too sweet. Sorry milkbar, but it is kind of true. I do love those compost cookies. I would be interested in seeing what Tosi's recipe for chocolate cookies included in the ingredients.
drbabs
April 9, 2015
The cookies have 2 sticks of butter, 3/4 cup of brown sugar, 1/2 cup of granulated sugar, 1 3/4 cup of flour and 2 tablespoons of nonfat milk powder. What I liked about the recipe was that you melt the butter--meaning you can make the cookies in a bowl. (I'm always looking for easy recipes for our family beach vacation where I bake for 18 people.) It also has a 12 ounce bag of chocolate chips, and I actually found the cookies to be too sweet. But I can manage that--I can use a higher cocoa fat chocolate, I can add nuts (or pretzels and potato chips to take a page out of her compost cookie recipe), and I might even cut down the sugar a little. What I liked about the cookies, besides how easy they are, is that the result is crisp on the outside and chewy on the inside. And they turn out well and consistent whether you bake them straight out of the bowl or after chilling the batter in the refrigerator--making them a good cookie to make with kids and anyone else who needs immediate gratification.
Pookie R.
April 9, 2015
Genius? REALLY? I guess every second one of us that were poor in college are culinary geniuses. Leave it to the snobby "upper crust" of the culinary world to find genius in the "poor mans cupboard". Next she will be telling us it is "hip to be homeless". Smh. I suppose when you are that out of touch with reality processed,chemical laden foods become a novelty.
Amanda M.
April 9, 2015
I love cookbook clubs! I started one of my own in NYC and the dinners we share are the most delicious, and fun, meals I enjoy all year. How can I join Food52's club?!
Stephanie
April 9, 2015
How does one snag an invite to this exclusive Cookbook Club? Are there rules? The ability to opt out for a specific book if you don't have/can't get it?
And, perhaps most importantly, is there a secret handshake?
And, perhaps most importantly, is there a secret handshake?
mary
April 9, 2015
Having grown up in a time when processed food was widely used but my mother chose to feed us what would now be called whole foods, I am thoroughly disgusted by the whole milk bar craze. Nothing about these 'recipes' brings back childhood memories. If you want to eat Tang, just pour it in your mouth. Why does anyone need a cookbook to make such outrageous combinations of 'food'?
Aliwaks
April 9, 2015
I am a conceptual fan- I love that she does what she does, but I was so underwhelmed by the Milk Bar cookies, too sweet too sticky, but I am someone who never saw the allure of raw cookie dough, cake batter, kraft mac & cheese (even as a kid i preferred the deluxe with cheez wiz) - though I do love me some cap'n crunch cereal milk.
AntoniaJames
April 17, 2015
Sometimes I wonder if people who bake and cook with a lot of sugar develop a certain tolerance to it in their taste buds, causing them not to mind over-the-top quantities of it. So many of Tosi's recipes have a lot more sugar in them than necessary to make the food taste good, having in fact the opposite effect, as you experienced. More doesn't necessarily mean, "better." ;o)
anne G.
April 9, 2015
This reminds me of, "French cooking in 10 minutes". Same gimmicky advertisement and cheap supermarket ingredients. However, it makes a great little conversation piece and a giggle.
Heather T.
April 9, 2015
I'd like to join...but not for cookbooks like this one, honestly. It feels like more gimmick than substance. More reviews for books like Sean Brock's Heritage is what I'm looking for!
Nothing I.
April 8, 2015
Tosi seems to be embodying the "norm-core" of food. She has all the pastry chef knowledge, technique, and skills, but is *choosing* to sprinkle some Tang on toast. It's certainly a statement, but unattainable (and mostly undesirable) for those of us who don't have the privilege of the same status, training, etc.
victoria S.
April 8, 2015
The recipes are ridiculous not new and honestly gross.How she has gained any attention and press is a mystery.
amysarah
April 8, 2015
Well done review and sounds like there are some good recipes in this book. But the idea of 'low brow' approach, not so convincing for me. Chili sauce mixed with cranberry sauce on cocktail meatballs is hardly a clever new concoction - in fact, it was very popular in the 60's/70's. I recall that same combo, plus sour cream, saucing mini-weiners. No ironic posture involved. Tang on toast is precisely the type of snack we'd have MacGyvered during summer camp sleepovers, with whatever was on hand - only appealing eaten in a dank pup tent (yes, probably while high.) I guess i just bristle at the notion of common 'low brow' ingredients becoming innovative and hip when served in Brooklyn, instead of a Des Moines suburb. Ditto cool points for 'admitting' to liking supermarket food. I just detect an unfortunate whiff of patronization in the approach (what a lark! Margarine instead of imported French butter!)
henandchicks
April 10, 2015
Amysarah, you summed up my thoughts exactly! This kind of hipster nonsense will, hopefully, pass, and talented smart chefs will be appreciated for actual innovation and skill, not just reproducing stoner snacks from college days. A giggle and a wink over powdered drink mix and boxed cake does not make a good cookbook. Where is the Tosi who impressed everyone with her meticulous English muffin recipe?
drbabs
April 8, 2015
Sara, what a wonderful review! This cookbook is such a weird combination of homey recipes and crazy processed food. (Several recipes call for using packaged cake mix as a base.) Avoiding those, I still made a few recipes from the book. My favorite was the Soy Sauce Eggs, adapted from Momofuku. Added to a bowl of noodle soup, they elevated the dish from homey comfort food to restaurant quality.
Radish
April 8, 2015
Wonderful review but I do not have to cook from it. I was there for the original ingredients. I Too choose Bitter.
Erin J.
April 8, 2015
Sarah! I loved, loved, loved this review. Credit where credit is due, but honest and so well written.
Nozlee S.
April 7, 2015
I love this review so much. You aren't pulling any punches, but you also understand the book on its own terms. Those aren't easy things to pull off simultaneously!!
(Also I giggled aloud at the entire "which, had we been drunk, high, or otherwise intoxicated, we would not have been able to pull off" paragraph.)
(Also I giggled aloud at the entire "which, had we been drunk, high, or otherwise intoxicated, we would not have been able to pull off" paragraph.)
Cinnamin
April 7, 2015
I agree that people have been making weird food combos for years- I used to drizzle Hershey's chocolate and strawberry syrup on white bread and toast it for a Pop Tarts effect- but Tosi's genius lies in being able to create flavours that resonate with adults and kids alike. And she's not advocating that we eat these everyday, crack pie is meant to be a treat. I agree her cookbooks are not easy to cook from- I mean, it's not easy to make a giant cookie, then crumble it up to use in another recipe. I'd buy Milk Bar Life because I like collecting cookbooks and just to read through the pages and indulge!!
Kat
April 7, 2015
YES! YES! YES! Agree with this entire post. I am interested in this cookbook, but cooking from it: not likely. Maybe it's because I'm Australian (but probably not), and the sweetness factor is something that really bothers me about momofuku milk bar (no I have not had the pleasure of visiting one...yet!), every recipe that I made from it was saccharine sweet, took too long and was excessive. I understand these are factors that MAKE the book and Tosi and the whole momofuku vibe...but still, give me Nigella Lawson any day. In fact give me 'real food' any day :-)
mrslarkin
April 7, 2015
Might be hard to find, but one of my favorite old cookbooks is Cross Creek Cookery by Marjorie Kinnan Rawlings (she wrote The Yearling). It's half-memoir, half-cookbook, and really transports you to another place and time. Magical.
I also second hla's recommendation of Pasta by Hand!
I also second hla's recommendation of Pasta by Hand!
witloof
April 10, 2015
Mrs. Larkin, have you made the chocolate pie recipe from Cross Creek Cookery? I had it for many years but had to sacrifice it when I moved across the country. I agree, it's a magical, special book. I always wanted to make that pie but never got around to it.
mrslarkin
April 10, 2015
No, I haven't made the chocolate pie, but now I want to! I love Evadne's Gingerbread, and have made it many times. http://bit.ly/1z27ulx
I was so obsessed with the cookbook that I had to watch the movie with Mary Steenburgen, Alfre Woodard, Rip Torn and Peter Coyote. If you loved the book, you'll enjoy the movie.
I was so obsessed with the cookbook that I had to watch the movie with Mary Steenburgen, Alfre Woodard, Rip Torn and Peter Coyote. If you loved the book, you'll enjoy the movie.
mrslarkin
April 10, 2015
P.S. The movie is called Cross Creek, based on the original book. The cookbook was sort of a spin-off.
witloof
April 11, 2015
I read The Yearling in middle school, cried for days, and never forgot it. When I saw Cross Creek Cookery in a pile of books at a flea market, I think I was in my 20's at the time, I knew exactly what I had found. I wish I still had my copy, but when you move across the country, you have to let everything go.
I made the sweet potato pone one year for Thanksgiving, and some other things, can't remember any more because it's been so long. If you do make that chocolate pie, please let me know!
I made the sweet potato pone one year for Thanksgiving, and some other things, can't remember any more because it's been so long. If you do make that chocolate pie, please let me know!
witloof
April 11, 2015
Found the recipe for the pie, in case anyone's interested... please let me know if you make this!
Black Bottom Pie
I think this is the most delicious pie I have ever eaten. The recipe from which I first made it was sent me by a generous correspondent, and originated at an old hotel in Louisiana. It seemed to me it could be no better. Then another correspondent sent me a recipe for black Bottom Poe that varied in some details from the first one. Having tried both, I now combine the two to make a pie so delicate, so luscious, that I hope to be propped up on my dying bed and fed a generous portion. Then I think that I should refuse outright to die, for life would be too good to relinquish. The pie seems fussy to make, but once a cook gets the hang of it, it goes easily.
Crust
14 crisp ginger cookies
5 Tbs melted butter
Roll out the cookies fine. Mix with the melted butter. Line a nine-inch pie tin, sides and bottom, with the buttered crumbs, pressing flat and firm. Bake ten minutes in a slow oven to set.
Basic Filling
1 3⁄4 cups milk
1 Tbs cornstarch 4 Tbs cold water 1 Tbs gelatin
1⁄2 cup sugar
4 egg yolks Pinch of salt
Soak the gelatin in the cold water. Scald the milk, add one-half cup sugar mixed with the cornstarch, pinch of salt, then beaten egg yolks. Cook in double boiler, stirring constantly, until custard thickens and will coat the back of the spoon. Stir in the dissolved gelatin. Divide custard in half. To one-half add the melted chocolate and the vanilla. Turn while hot into the cooled crust, dipping out carefully so as not to disturb crust. Let the remaining half of the custard cool. Beat the egg whites and cream of tartar, adding one-half cup of sugar slowly. Blend with the cooled custard. Add one tablespoon rum. Spread carefully over the chocolate layer. Place in ice box to chill thoroughly. It may even stand over- night. When ready to serve, whip the heavy cream stiff, adding two tablespoons confectioners’ sugar slowly. Pile over the top of the pie. Sprinkle with grated bitter or semi-sweet chocolate.
Black Bottom Pie
I think this is the most delicious pie I have ever eaten. The recipe from which I first made it was sent me by a generous correspondent, and originated at an old hotel in Louisiana. It seemed to me it could be no better. Then another correspondent sent me a recipe for black Bottom Poe that varied in some details from the first one. Having tried both, I now combine the two to make a pie so delicate, so luscious, that I hope to be propped up on my dying bed and fed a generous portion. Then I think that I should refuse outright to die, for life would be too good to relinquish. The pie seems fussy to make, but once a cook gets the hang of it, it goes easily.
Crust
14 crisp ginger cookies
5 Tbs melted butter
Roll out the cookies fine. Mix with the melted butter. Line a nine-inch pie tin, sides and bottom, with the buttered crumbs, pressing flat and firm. Bake ten minutes in a slow oven to set.
Basic Filling
1 3⁄4 cups milk
1 Tbs cornstarch 4 Tbs cold water 1 Tbs gelatin
1⁄2 cup sugar
4 egg yolks Pinch of salt
Soak the gelatin in the cold water. Scald the milk, add one-half cup sugar mixed with the cornstarch, pinch of salt, then beaten egg yolks. Cook in double boiler, stirring constantly, until custard thickens and will coat the back of the spoon. Stir in the dissolved gelatin. Divide custard in half. To one-half add the melted chocolate and the vanilla. Turn while hot into the cooled crust, dipping out carefully so as not to disturb crust. Let the remaining half of the custard cool. Beat the egg whites and cream of tartar, adding one-half cup of sugar slowly. Blend with the cooled custard. Add one tablespoon rum. Spread carefully over the chocolate layer. Place in ice box to chill thoroughly. It may even stand over- night. When ready to serve, whip the heavy cream stiff, adding two tablespoons confectioners’ sugar slowly. Pile over the top of the pie. Sprinkle with grated bitter or semi-sweet chocolate.
ella11
April 7, 2015
I'm going to get some flak for this I'm sure, but frankly I am so unimpressed with this woman, and this book. People have been creating weird food combinations for decades. They did not need anything freeze dried to go with it, and they were smart enough to know they didn't have to go spend a gazillion dollars for something that literally costs pennies (i.e. tang toast). It's absurd that people like Ms. Tosi get so much credit and acclaim for what is in fact very little at all.
hardlikearmour
April 7, 2015
I would love to see Jenn Louis' Pasta by Hand -- I'm pretty much obsessed with it these days. The wild nettle gnocchi are delicious and a most gorgeous shade of green with blue undertones. I've made a total of 3 dumpling recipes (the cecamariti and semonlina trofie in addition to the gnocchi) and 2 sauces (fonduta and pesto) from the book and all have been really good.
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