“They are simple by comparison, humble, portable, and known worldwide.”Ĭrafting 100 cookie recipes-which is what’s within the pages of All About Cookies: A Milk Bar Baking Book-is a mighty feat. “Cookies are a true bakers’ medium because they have such a place in our everyday,” she says, listing off break room snacks, classroom bake sales, community gatherings, and more. Unlike the time commitments of cakes, the fussiness of pastries, or the grandeur of a Thanksgiving pie, cookies are approachable and manageable, which adds to the appeal for Tosi. “Every holiday season, working in the ‘cookie factory’ that was my grandma’s kitchen, rolling out dough, cutting ornamental shapes, frosting, decorating… Life stood so joyfully still,” Tosi reminisces.
She idolized her grandmothers, who helped her foster an appreciation for the art of cookie-making. Her first moments in the kitchen, balancing on a step stool and covered in flour, were spent making cookies. Now, she’s tackling all things cookies-what she describes as “her first obsession.”įor Tosi, cookies were the stepping stone to her baking career. Her subsequent books include a whimsical exploration into all things cake, a kid-friendly baking book, and a treatise on her life at Milk Bar complete with savory recipes. The James Beard Award winner’s first cookbook, Momofuku Milk Bar, arrived in 2011 and became a New York Times bestseller. Christina Tosi is not new to writing recipes.
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