Free PDF All About Cake, by Christina Tosi
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All About Cake, by Christina Tosi
Free PDF All About Cake, by Christina Tosi
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Review
Notable Press & Accolades:The Best Baking Cookbooks of 2018 — New York TimesThe 19 Best Cookbooks of Fall 2018 —New York Times Book Review The Year’s Most Giftable Coffee-Table Books —New York Magazine The StrategistOur 16 Favorite Cookbooks of 2018 —Food52The Absolute Best Cookbooks of 2018 —Country LivingThe best baking books of the year —Minneapolis Star Tribune30 Fall Cookbooks That Will Actually Make You Want to Cook —Popsugar“More than just providing recipes…this book teaches you how to dream up your own wild cake concoctions and invent flavors using the same whimsy and expertise as Tosi.” -Epicurious"Game-over good." -Food52“Kind of like calculus, baking is a precise art that takes a bit of time to master — and there is no better teacher than Milk Bar genius Christina Tosi. Like the best mathematicians, Tosi makes baking come alive in unbelievable ways.” -The Kitchn“It’s a universe of cake truffles, banana-chocolate-peanut butter cakes and cereal-milk ice cream and we just live in it. The owner of Milk Bar (and creator of the naked cake) reveals all of her bakery’s secrets, with clear instructions that even kitchen rookies can follow.” -PureWow
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About the Author
CHRISTINA TOSI is the two-time James Beard Award-winning chef and owner of Milk Bar. Known for baking outside of the lines and turning dessert on its head, Christina founded Milk Bar in 2008, with locations now in New York City, Toronto, Washington DC, Las Vegas, with a Los Angeles location coming soon. Christina has been a judge on Fox's MasterChef series, and was featured on the hit Netflix docu-series, Chef's Table: Pastry. She is also the author of two additional cookbooks, Momofuku Milk Bar (2011) and Milk Bar Life (2015).
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Product details
Hardcover: 288 pages
Publisher: Clarkson Potter (October 23, 2018)
Language: English
ISBN-10: 0451499522
ISBN-13: 978-0451499523
Product Dimensions:
8.8 x 1 x 10.3 inches
Shipping Weight: 2.8 pounds (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
70 customer reviews
Amazon Best Sellers Rank:
#6,321 in Books (See Top 100 in Books)
This book is consistent with Tosi's first effort. However, if you did not start with the first book, I would recommend going back to that as she uses a little more beginner/ hands on explanation. In this book, it is all cake, but not just layered cake, but mug cakes, crockpot cakes, cake balls, bundt cakes, etc. I can't wait to try some of the other recipes in the book. Some of her flavor choices may seem odd at times. However, she usually is pretty dead on with how the product ends up. Even if a singular element alone doesn't WOW me each and every time, together they usually make something pretty amazing. Some of her techniques are why I gave it 4 stars. I made the graham buttercream for the key lime cake. Although making 1 cup of frosting isn't impossible, the method of stirring everything together with a spatula and then adding graham puree didn't make what I would consider frosting like. Really more like a glaze of sorts... which would have been nice to know instead of expecting a buttercream! There's also the struggle of mixing cake batter at a high speeds... I find my 5 qt. Artisan is not large enough to mix at the higher speedsGardendogblue- Having made many cakes in the first book and now 1 in this one, I do believe you may have found a typo. Almost all the others have 1 tsp Per cake. The only other with 1 TBSP is the pretzel cake, which has intentions of being salty and sweet. I plan on making the pumpkin soon. So I will cut it back to 1 tsp. And taste as I go. Thanks for the heads up.Edit on 11/15- I have made many of the recipes in the book at this point and all have come out great. Highly recommend the crockpot donut cake. I subbed sugar cinnamon cake donuts as I live in an area where apple cider donuts are hard to come by. Also, I did make adjustments to the pumpkin cake and reduced the salt by half (about .5 TBS) You could taste it but it wasn't overly salty. You could cut it to 1 tsp without issue. I would definitely think if you went with the full 1 TBS it would be alot. Also, you can see where Tosi has changed some of her recommendations around to be a bit more accessibleEx- (loaf pan for liquid cheesecake in AAC vs 6 by 6 square for MilkBar).Overly great sequel, wouldn't recommend for beginners. Experienced bakers who are looking to venture to new techniques and flavors will love it though.
I love Christina Tosi’s Milk Bar Cookbook It is one of my most favorite books, period. I have baked more than half of those recipes and love them all. This book does not disappoint. It’s loaded with amazing new cake recipes and categorized into bund cakes, hot cakes, sheet cakes, cupcakes, cake truffles, and layer cakes. There are so many exciting, inventive, and delicious sounding cakes, that I don’t know which one to try first. I love all the pictures, and the way Christina writes is like a friend telling you stories. I found this book very comforting to just sit and read without even having to bake anything. This book made my day!
I will first say that I am a huge fan of Christina Tosi. Her pistachio cake from the Milk Bar cookbook is hands down the most amazing cake I have ever eaten. I have auctioned it multiple times for my favorite charity, and its a winner. So I was very excited to get my copy of this book, and to try my first recipe, which was the corn sheet cake with blueberries and sour cream frosting. I did not read the recipe carefully before I started and did not realize there were over 7 cups of sugar in the cake. If I had, I would not have chosen this recipe. But I started so decided to follow through as this was for a party I was hosting. The combination of corn cake, blueberries, and sour cream is incredibly creative and should be a winner. But the amount of sugar overpowers everything else. you can't taste the corn or the fresh blueberries, just sugar. My guests clearly agreed as the cake was barely touched I will try other recipes in the book but will avoid the ones with excessive amounts of sugar. I will come back and provide an updated rating once I do so. I still love you Christina.
I like Christina Tosi’s books because she is detailed. I really like that about her. You often see books that say use flour etc but not specific brands or why she’s uses a particular flour. The tmi portion is helpful. The condition I received this book was quite disappointing. I’ve included pictures of the book that seemed worn and torn and had a stain on one of the front pages. I am in the process of returning my current one for a better one that doesn’t have the binding, and cover jacked up.
I made the classic birthday cake for my son’s first birthday and it turned out so cute and really delicious. I am getting ready to make the chocolate cake for the party and noticed a discrepancy between the 1 quarter sheet recipe versus 2 quarter sheet. All the items were doubled except the cake flour and I can’t imagine only needing 1/4 more cup of cake flour for double the recipe. I am going to assume it’s a typo and see how it goes...
I am crazy about Milk Bar (my wedding cake came from them!) and buy cookies and cakes from the NYC locations more than I care to admit, but this book is a huge disappointment. Not for the recipes, which still *look* delicious and inventive, but for the serious errors in the component measurements. Apparently the recipes didn't get a thorough proofread before going to press, so the end product is often inedible. I bought the cookbook straight from Milk Bar (and paid more than listed on Amazon) because I was so excited for it, but they refused to refund me my money, even after I raised the issues with them -- of which they're apparently aware! From this longtime fan, that's simply bad PR. Even so, I'd gladly spend $35 (list price) on a cookbook for recipes that actually work; unfortunately, this is not it.
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