I can’t lie. I jumped at the chance for a review copy of Milk Bar Life by Christina Tosi. I thought Momofuku Milk Bar was a fun cookbook, albeit one that I was unlikely to ever bake from. (Good thing it was a library book.) Many of the recipes had more steps than I was willing to follow.
Milk Bar Life is a very different book, even though it’s still a bit quirky. Actually, it’s very quirky. There are many recipes that I’m unlikely to use, not because they are complicated, but because they’re not my thing. At the same time, there are a handful of recipes that I really want to try out sooner rather than later.
The first section is dedicated to Hand-Me Down recipes. Overall, they are very doable. I’m eyeing the oatmeal cookies and the bread recipe. Many of the recipes are very retro which just doesn’t appeal to me personally. Examples? The cocktail meatballs, the seven-layer salad, and the cheesy onions.
Of course, since this is a Christina Tosi cookbook, there is a chapter on cookies. There are a couple of sugar cookie recipes, banana cookies, molasses-rye cookies… nothing with a long ingredient list like her compost cookie recipe.
The third chapter is supermarket inspirations. It is, if you will pardon the expression, semi-homemade recipes. Again, not really my thing.
The fourth chapter is filled with recipes that the Milk Bar staff has eaten during their breaks. It brings me back to recipes I want to try like the tex-mex curried chili with avocado raita, or the jerk chicken recipe.
The fifth chapter brings us recipes that are quick to prepare but not all that healthy for the most part. I really have to question the inclusion of tang toast. It scares me a little? haha.
The sixth chapter are “weekend recipes.” They are recipes that take a bit more time and dedication.
The seventh chapter are cookout recipes. It starts with lemon bars, includes a couple of delicious looking burger recipes, and finishes with a few cocktail recipes.
The eighth chapter is called “craft night/sleepover.” I guess it’s more snacks and party food. The jellies and jams sound really interesting to me. I think blueberry miso jelly might be the first recipe I give a test drive from this book.
The final chapter is called “going out.” They are recipes adapted from other restaurants. I don’t think I’ll ever give the mac and cheese pancakes a go, but the arepas de pabellon sound good to me.
I’m hoping to make a couple of recipes in the near future but I should probably learn to stop making cooking/baking announcements. I never get anything done in the time frame that I think I will. But, let’s hope that I do. And when I do, I’ll let you know how it goes.
Disclaimer – I received this book from Blogging for Books for this review. I’m not getting paid for this post.