Christina Tosi was the head pastry chef at world famous New York restaurant Kho, part of the Momofuku group of restaurants notorious for bringing some cool to Korean food. She formed the standalone Milk Bar (of which there are now a number in New York), a restaurant/take away joint that purely serves desserts.
These aren't just any desserts, mind you. On a visit last year our resident food blogger couldn't get enough of them - cereal milk soft serve ice cream, compost cookies, cake truffles and their famous 'crack pie'. And now you can make all these decadent treats at home with Milk Bar by Christina Tosi.
Packed with all kinds of naughty recipes, Christina loves the combination of salt and sweet and uses some rather unusual ingredients - Ritz crackers to name but one... There are plenty of cake, tart, pie, ice cream and even a few savoury recipes (such as swiss and mustard croissants and chinese sausage focaccia), enough to keep the sweetest toothed cook busy for months.
This book is a must to add to your collection, not only for the gorgeous recipes and delicious photography, but for changing the way you think about the ingredients you put together. A glorious celebration of all things sweet, naughty and decadent and a joyous celebration of desserts.
Momofuku Milk Bar by Christina Tosi published by Absolute Press, £25