Award-winning pastry chef, author, and Virginia native Christina Tosi is the founding chef of Milk Bar, dubbed “one of the most exciting bakeries in the country” by Bon Appetit. Set to open their first DC location at CityCenterDC later this year, Milk Bar is beloved by sweet-toothed fans in New York and Toronto for playful desserts like Cereal Milk Ice Cream, Compost Cookies, and its legendary Crack Pie.
Tosi’s second cookbook, Milk Bar Life (Clarkson Potter) spotlights the never-too-old mentality and fun-loving culinary culture of Milk Bar. Recipes for one-bowl sweet treats are featured alongside their savory counterparts—such as Kimcheez-its with Blue Cheese Dip and Tex-Mex Curried Chili—and all are made from everyday ingredients.
Catch Tosi in conversation with Todd Kliman, food and wine editor for Washingtonian, at this special evening while she’s on break from judging Fox’s MasterChef and MasterChef Junior, and from running the seven Milk bar shops.
Following the conversation, enjoy samples of cookies from Milk Bar.
Milk Bar Life is available for signing.
Other Connections
Watch Christina Tosi as she demonstrates how to make Cereal Milk. You might also be inspired to try your hand at recreating the bakery’s signature Crack Pie at home.
In an interview with Eater, Tosi talks about what makes a great cookbook and what living the “Milk Bar life” means.
