Momofuku Milk Bar

I love this cookbook. I geeked out over all the behind-the-scenes stuff that Christina Tosi put into the introduction and on the recipes. I also appreciated the hell out of her emphasis on precision – from precise ingredient measurements to precise oven temperature. I love recipes that tell me exactly what I need to do, and Tosi delivers that here.

Having said that, there are a few ingredients that are difficult to get if you don't live in a city or just a place that has a diverse enough population to have things like glucose, passion fruit puree, freeze-dried corn, etc. She also recommends some kitchen supplies that not everyone will have readily available (like a chinoise). Luckily, we live in the age of Amazon, and I've been able to find most everything there.

I find the structure of this cookbook really helpful. She gives you master recipes, then ways to vary the recipes, and then even more recipes that use the master recipes as an ingredient. There's a lot of room for creativity, and everything I've made so far as been super delicious.