cover image Momofuku Milk Bar

Momofuku Milk Bar

Christina Tosi. Clarkson Potter, $35 (256p) ISBN 978-0-307-72049-8

Tosi, the chef and owner of New York’s bakery, Momofuku Milk Bar, has penned the successor to David Chang’s Momofuku cookbook. Chock full of inventive desserts that recall childhood favorite sweets—think cereal milk ice cream pie, Fruity Pebbles marshmallow cookies, and candy bar pie—this isn’t your traditional dessert book. Tosi’s passion for all things sugar-related and her casual tone—“you plop a sauce onto one side of a serving plate or bowl”—make for a fun and inspiring guide. Bits of memoir include insight into the toughness of the restaurant business, and the story of how the under-30-year-old set up shop and caught the attention of Anderson Cooper with her “Crack Pi,” an almost addictive oat-cookie crust–filled concoction. Numbered recipe steps and ingredients, equipment, and techniques sections set up home bakers for the adventure that follows in the dishes that are derived from 10 “mother” recipes. A sampling of savory dishes round out this unique title. (Oct.)