Give her some milk (and some sugar), and this lady is able to create something magical for both the palate and the eyes. Christina Tosi is a young American patisserie chef who owns a chain of bar-patisseries for true gourmands in the heart of Manhattan.
She’s also the author of a book of original recipes for desserts based on milk, which takes the same name as her chain of stores: Momofuku Milk Bar. In its pages, recipe after recipe describes perhaps the hardest part of cooking: sharing the experience with others. From chocolate chip cookies to yoghurt pies, each dessert is the result of collaboration with Tosi’s staff.
The book is aimed in particular at those who already do a lot of cooking at home and are familiar with those ingredients and little tricks that are passed down from generation to generation, because, as Tosi herself said when launching the book, «I was a home baker before I was anything else».
Momofuku Milk Bar By Christina Tosi Published by Clarkson Potter
Our new five-part video series, 'The Secrets of Fine Dining', brings you incredible tips and tricks, straight from the chef’s kitchen, to level up your fine-dining cooking techniques and plating skills. Take a look.
From 28-30 October, join Fine Dining Lovers for a celebration of young culinary talent, when 12 global finalists will battle it out in Milan for the title of best young chef in the world - plus, join our first edition of Brain Food forum. See what's on.
Fine Dining Lovers teams up with the Culinary Institute of America, James Beard Foundation and Black Food Folks on the Better Business project to build stronger, more sustainable business practices for the industry.