Given the rip-roaring success of the Momofuku cookbook, it was inevitable that Milk Bar chef Christina Tosi would score a book deal of her own: Publishers Marketplace brings news that Momofuku Milk Bar was just snatched up by Clarkson Potter in a preempt, meaning it went for a nice chunk of change. Here are the details.
Momofuku restaurant group pastry chef Christina Tosi’s MOMOFUKU MILK BAR, with 100 recipes for the reinvented classic American baked goods and sweets served at Momofuku Milk Bar— including cookies, pies, cakes, ice creams, sorbets, toppings, and simple breads— all suitable for the home cook, with a foreword by David Chang, and 100 color photographs, to Rica Allannic at Clarkson Potter, in a pre-empt, by Kim Witherspoon at Inkwell Management (world).
It’ll be a while before the book’s out, but in the meantime you can find out how to make Tosi’s strawberry milk.
Oh, and there’s this, too!
Madonna’s longtime macrobiotic chef, Mayumi Nishimura’s MAYUMI’S KITCHEN: Macrobiotic Cooking for Body and Soul, including a letter from Madonna, to Kodansha International, for publication in June 2010.
Finally, Feast reports that Edible: A Celebration of Local Foods, an offshoot of the Edible magazines, will publish May 3.