Press Release: Momofuku Milk Bar by Christina Tosi






   Sarah Breivogel/Clarkson Potter




The highly anticipated complement to the New York Times bestselling Momofuku cookbook, Momofuku Milk Bar shares the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the wildly popular bakery.




Foreword by David Chang


Whimsical desserts—from Compost Cookie to Crack Pie—by Manhattan pastry pro Christina Tosi create a 256-page Wonka World.” —Details


MOMOFUKU MILK BAR (Clarkson Potter; October 25, 2011) by twenty-nine-year-old pastry chef Christina Tosi is an answered prayer for throngs of fans who have clamored for the recipes for Christina Tosi’s riffs on childhood flavors and down-home classics. All of the bakery’s cult favorites are here from the sweet to the savory, including:

  • crack pie, a sugary-buttery confection as craveable as the name implies
  • compost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels, potato chips, and coffee grounds
  • cornflake-chocolate-chip-marshmallow cookie
  • cereal milk ice cream, made from everyone’s favorite part of a nutritious breakfast—the milk at the bottom of a bowl of cereal
  • kimchi and blue cheese croissants
  • the volcano, an explosion of potato, lardons, and cheese


In addition to the recipes, MOMOFUKU MILK BAR weaves a compelling narrative, sharing the unlikely beginnings of this quirky bakery’s success. It all started when Momofuku founder David Chang asked

Christina Tosi to make a dessert for service at Ssäm Bar one night. Just like that, the pastry program at Momofuku unfurled, and Christina’s lighthearted desserts helped Ssäm Bar earn three stars from the New York Times and Ko two stars from the Michelin Guide. Soon enough, Christina and company opened their own bakery, leaving city dwellers wondering how they ever lived without corn cookies or brownie pie.

Illustrated with 100 color photographs by Gabriele Stabile (who also shot Momofuku), and a foreword by David Chang, MOMOFUKU MILK BAR is sure to be this season’s must-have cookbook. 

About the Author: CHRISTINA TOSI is the chef and owner of Momofuku Milk Bar, called “one of the most exciting bakeries in the country” by Bon Appétit. As founder of the dessert programs at Momofuku, including Noodle Bar, Ssäm Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.





By Christina Tosi

Clarkson Potter/Publishers

On Sale: October 25, 2011 • ISBN 978-0-307-72049-8 • Price: $35.00



For more information on the book and Christina Tosi, please contact:

Sarah Breivogel at Clarkson Potter at 212-572-2722,


The Crown Publishing Group