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All About Cookies: A Milk Bar Baking Book

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It's not something for the casual cookie baker, but there are some incredible ideas and recipes in here that can really make deserts next level. I was never crazy about cereal milk, though, as a kid I ate the cereal and poured the milk out afterward, and I still do.

Yes, the alluring premise of a quick clean up is one big reason I use parchment paper to line my baking sheets, but it's not the only one. I worked with nearly every pastry form and occupation my new home had to offer: breads, crème pâtissière, chibousts, croissants, macarons, and mignardises, plated desserts aplenty, sorbets, sundaes, soufflés, and more.Too many a batch of cookies has been lost because someone foolishly told themself “I’m sure I’ll know when 12 minutes is up” - trust me, you won’t. I really wish, though, that I had listened to my instincts and added either chopped up dried chewy strawberries, or an equal amount of crushed (not pulverized) freeze-dried strawberries.

There are a lot of bonus toppings, icings and glazes in here, so you're really getting even more recipes than are in the book.The book starts off with her discussing her love of baking, her love of cookies, recommended ingredients, and recommended methods. From day one Milk Bar has been All About Cookies and now Christina Tosi is letting you in on the fun. Give it serious consideration if your idea of a great cookie involves playful experimentation with ingredients and a too-much-is-never enough philosophy of flavor. I love that for the measurements it gives the weight for the really fancy bakers, then for those of us who home bake for fun, it tells us the measurements lol.

It's really delicious, and when a baker can make me love something that I normally don't like, it's an achievement. However, by the time you get to the end, it's a VERY deep caramel, and when I added the apple juice, cream, butter, etc, it was so dark it overpowered the other flavors. So many innovative ingredients and flavors entice just as the clear directions, preface and overview of preferred ingredients, photography, helpful hints, and accessible Tone and Style make me keep flipping pages as I drooled and jotted down what I wanted to bake soon. Revolutionary Milk Bar founder and baker Christina Tosi has an expansive definition of cookies, along with generous ideas about what can be used for flour and other ingredients.Once I learned to follow a recipe, I made batch after batch, and then batch after batch after ditching the recipe. NEW YORK TIMES BESTSELLER • A mind-blowing collection of more than 100 new cookie recipes and inspiration to create your own masterpieces, from the founder of Milk Bar, host of Bake Squad , and inventor of the Compost Cookie. A mind-blowing collection of more than 100 new cookie recipes and inspiration to create your own masterpieces, from the founder of Milk Bar, host of Bake Squad, and inventor of the Compost Cookie.

I am going to attempt some bookies inside, but a lot of the cookies, for my tastebuds, I'd skip over. Reading any of her books--but especially this one--I get such an authentic, passionate voice coming through, and each recipe and bit of advice reflects this. I traversed every possible dessert only to find the thing I was looking for was the very thing I already knew: The answer was cookies. Whether you're swapping out peanut butter for marshmallow fluff or adding Milk Bar's famous Birthday Crumbs to a recipe, this cookbook will reimagine the cookie game for new bakers and pros alike.

If the taste improves I'll update this, but if not, I think this is one of the cookies you can probably skip. My 8 inch square pan is old and kind of thin, so it may bake quicker or hotter, because these were extra chewy, especially at the edges. I’ve made several batches of what’s affectionately known as “Christmas Crack,” which is the same premise without the molasses and spices. We keep your data private and share your data only with third parties that make this service possible. I recommend a heavy bottomed baking sheet as they are less likely to warp - a flimsy baking sheet results in uneven heat distribution, which means some of your cookies will bake unevenly, usually burning at the bottom.

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