Milk: Momofuku Milk Bar

by Christina Tosi

Why aren’t the recipes for this book available on ckbk?

We are building our collection of cookbooks all the time. This book is on our wish list, but it is not yet available on ckbk.

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Original Publisher
Clarkson Potter
Date of publication

Recommended by

Jacqueline Raposo


I've probably baked more from this book than any other dessert book in my library, since I was part of a blogging group that ambitiously decided to make every recipe together on a weekly basis. We didn't quite make it, but we came really, really close. My sweet preference is far milder than Tosi's, but I learned her methods through repetition that really taught me to be a better baker: my cookies now have more texture and are more visually striking, my layer cakes are structured strongly and have so many interesting flavor elements to them, and I started gravitating towards a mind frame where desserts were composed with several complimentary elements, rather than just putting a platter of one thing on a table. Baking through it was the best master class I could have given myself.

Olivia Potts

Food writer

Unashamedly trashy flavours combined with precise, exquisite pastry work: Milk Bar recipes feel like a breath of fresh air, and rewrote the dos and don'ts of classical patisserie. Lots of cookbooks teach you how to make beautiful tarts; Christina Tosi shows you how to have fun while you're at it.

Misti Traya

Food writer

Tosi changed the way we think of baked goods. She took the pre-packaged happy flavors of American childhood and made them sophisticated. Her recipes are what I call Haute Americana and they are as brilliant and addicting as her crack pie.

Mayssam Samaha

Blogger of Will Travel for Food