Just as Momofuku was much more than a cookbook, Momofuku Milk Bar, too, will have a compelling narrative story, also written with Peter Meehan, that shares the unlikely beginnings of this quirky bakery's success. A runaway success in fall 2009, Momofuku suffered from just one criticism among reviewers: where were Christina Tosi's fantastic desserts? The compost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; the crack pie, a sugary-buttery confection as craveable as the name implies; the cereal milk ice cream, made from everyone's favorite part of a nutritious breakfast--the milk at the bottom of a bowl of cereal; the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside.
     It all started one day when Momofuku founder David Chang asked Christina to make a dessert for service at Ssäm Bar that night. Just like that, the pastry program at Momofuku began, and Christina's playful desserts helped Ssäm Bar earn one star from the Michelin Guide and three from the New York Times. Since the bakery opened, it has become known for riffs on childhood flavors and down-home classics. Momofuku Milk Bar will have all the recipes for their most addictive desserts, along with ones for savory baked goods that take a page from Dave's Asian-flavored cuisine, such as Kimchi Croissant with Blue Cheese.
     Illustrated with 100 color photographs taken by the photographer of Momofuku, Momofuku Milk Bar will be this season's must-have cookbook.