“With her last cookbook, ‘Momofuku Milk Bar,’ the pastry chef Christina Tosi let her fans into her bakery, sharing the secrets behind her addictive Crack Pie, polarizing Cereal Milk ice cream and everything-but-the-kitchen-sink Compost Cookies. Three and a half years later, the founder and owner of Milk Bar will unveil her next treasure trove of recipes, ‘Milk Bar Life,’ ($35, April 2015) which brings us instead into her home kitchen. And in honor of this Sunday’s Grammy Awards, Tosi shares a simple recipe from the book, one which has already become a T favorite and can easily be doubled or tripled for larger viewing parties (she quadruples the recipe for her Milk Bar team).” (read more)

(Alainna Lexie Beddie + Gabriele Stabile + Mark Ibold  / T Magazine / February 6, 2015)