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All About Cookies: A Milk Bar Baking Book

£13.75£27.50Clearance
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In the wild, wonderful world of dessert, possibilities are endless when you turn on the oven: crimped pie crusts when the season gives you bushels of fruit, layers of cake (unfrosted on the sides, obvi) when there’s a celebration nigh. I didn’t have a medium-sized scoop, so I used an ice-cream scoop, and the batter made 6 cookies that baked beautifully and evenly, measuring 4 inches in diameter! Bring 1/4th of the sugar to a dry amber, and then add another 1/4th, etc etc, until you have a caramel.

In All About Cookies, Christina Tosi brings us into a cookie wonderland, with recipes from and inspired by Milk Bar’s fan favorites. Christina has been a judge on Fox's MasterChef series, and was featured on the hit Netflix docu-series, Chef's Table: Pastry. Also, I did NOT add the marshmallows to the cookie dough, as it really makes it a pain to manage these cookies when the marshmallow is underneath, etc.Chocolate Peppermint Pretzel Snaps, for which you make chocolate wafers, caramel and a peppermint white chocolate coating.

Update: ON the 2nd batch I made, I used corn powder from freeze dried corn that I pulverized myself, and I also used bread flour (like she recommends in her first book), and it made SUCH a difference! And all that creativity is meant to rub off: Through dozens of recipes, she shows you how to mix and match ideas, flavors, and textures to turn you into a cookie wizard.It’s like she saw me putting a cookie in my Scooby Doo lunch box in 1980 and then re-created that same cookie in 2022. 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. All About Cookies will have you rushing to preheat your oven and push your culinary boundaries to the next level.

Rating rn is based on the initial runthrough and I'll update after I try a few recipes and if things change. She remixes an old classic into the marbled chocolate s'more cookie, takes us on a flavor journey with blueberry-and-corn bars, and introduces us to a new favorite with the jelly-donut cookie sandwich. I also liked that for many recipes, suggestions for possible modifications are given and seem generally very unfussy. Our bakery has cranked out a few thousand batches of cookies in our day - whether you're making them in a 140 quart industrial mixer or with a mixing bowl and spatula in your home kitchen, the tools of the trade are largely the same. After recently reading Christina Tosi's memoir/cookbook Dessert Can Save the World, I wanted to check out some of her cookbooks.I guess my tastes are just more simple, but I'd rather have a really great chocolate chip cookie than one with 10 different mix-ins.

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