2020. 2. 21. 16:46ㆍ카테고리 없음
For anyone addicted to crack pie, compost cookies®, and cake truffles, here are their savory counterparts—such as Kimcheezits with Blue Cheese Dip, Burnt Honey–Butter Kale with Sesame Seeds, and Choose Your Own Adventure Chorizo Burgers—along with enough make-at-home sweets to satisfy a cookie-a-day habit. Join Christina and friends as they cook their way through “weaknigh For anyone addicted to crack pie, compost cookies®, and cake truffles, here are their savory counterparts—such as Kimcheezits with Blue Cheese Dip, Burnt Honey–Butter Kale with Sesame Seeds, and Choose Your Own Adventure Chorizo Burgers—along with enough make-at-home sweets to satisfy a cookie-a-day habit. Join Christina and friends as they cook their way through “weaknights,” sleepovers, and late-night snack attacks to make mind-blowingly delicious meals with whatever is in the pantry. This is a review-in-progress that's going to be reposted as i (and maybe kelly) try more recipes in it.
Do not be alarmed if you see it more than once on your feed; i promise this is not groundhog day.this cookbook is full of many tasty-looking treats that i want to try. I mean tasty-looking in a messy and manageable stonerfood way, not in in a composed fancy dinner party way - some of the recipes call for things like tang or velveeta!! So i am going to try a bunch of them and i guess review the this is a review-in-progress that's going to be reposted as i (and maybe kelly) try more recipes in it. Do not be alarmed if you see it more than once on your feed; i promise this is not groundhog day.this cookbook is full of many tasty-looking treats that i want to try.
I mean tasty-looking in a messy and manageable stonerfood way, not in in a composed fancy dinner party way - some of the recipes call for things like tang or velveeta!! So i am going to try a bunch of them and i guess review the book as i go along with pictures and (hopefully) amusing anecdotes.thus far, i have only made one recipe - the mixed nut turtles which are photographed in the book like so:mine did not end up looking like those, and my experience was a very humbling adventure through my own shortcomings and dumb ideas.here's the thing - i love cooking, but i only bake during the holiday season and very occasionally throughout the year. And i'm not super-disciplined about it; i'm very laissez-faire with measurements and i don't have a lot of fancy professional-grade equipment. For example - i don't have a candy thermometer, because i never make candy.
And i don't have an actual double boiler, just whatever i can rig up with two pots and some magical thinking.but so i'm making these turtles because a promise is a promise, and i told that if i liked the book she told me to read, i would make them for her. So here i am following the directions, boiling up this concoction, and it's supposed to get to 245 degrees, after about fifteen minutes. I may not have a candy thermometer, but i do have a clock, and after fifteen minutes i'm frowning at this substance wondering, 'is this shit done?' I let it boil and froth for a bit longer, to be on the safe side and then i stick my finger in it because i am smart and it felt really really hot which 245 degrees IS, and then i get the genius idea to grab my meat thermometer, but that only goes up to 190 degrees and this fact is precisely the reason candy thermometers exist, right? But i use it anyway and this tells me that it is at least hotter than 190 degrees, which is good enough for me!it looks appropriately caramelly, so i start dumping it out onto the dutifully prepared cooking-sprayed wax paper in little turtle-sized dollops and wait for it to solidify. While i am waiting, i stick in the little pecan feetses and the little almond heads and a little spine of cocoa-dusted peanuts because i am sooooo fancy.
And i make a couple of baking sheets of these babies before it becomes clear that this caramel just isn't hardening. I filled up the other review space, and now i am continuing my review over here. Part one of review can be found.same caveat:this is a review-in-progress that's going to be reposted as i (and maybe kelly) try more recipes in it. Do not be alarmed if you see it more than once on your feed; i promise this is not groundhog day.next up: grilled ham and cheese corn cookiestep one: buy corn cookies at milk barnow, the book will tell you:If you've got a copy of Momofuku Milk Bar, you've got SO! I filled up the other review space, and now i am continuing my review over here. Part one of review can be found.same caveat:this is a review-in-progress that's going to be reposted as i (and maybe kelly) try more recipes in it.
Do not be alarmed if you see it more than once on your feed; i promise this is not groundhog day.next up: grilled ham and cheese corn cookiestep one: buy corn cookies at milk barnow, the book will tell you:If you've got a copy of Momofuku Milk Bar, you've got the recipe for corn cookies. Or you can buy some from milkbarstore.com and have them shipped to your doorstep.fortunately, there are several milk bar locations near me, so i bought the cookies at the store, but i just want the record to show how jive i think it is that instead of just reprinting the recipe here, the expectation is that you will whip out an additional cookbook to make this simple-dimple recipe. Or that you would own the other cookbook in the first place. This book really devastated me.
Momofuku Milk Bar (MMB) is literally my favorite cookbook. It not only changed the way I bake-it taught me how to bake from scratch. I used to love a Funfetti cake, but now I won't touch a cake mix. So imagine my shock when I see recipes in Christina Tosi's new book that call for boxed cake mix.
Processed foods aren't the real shock-Tosi calls for Ritz crackers, for example, in MMB. But the way she uses them in this book lacks transformation or creativity the wa This book really devastated me. Momofuku Milk Bar (MMB) is literally my favorite cookbook. It not only changed the way I bake-it taught me how to bake from scratch. I used to love a Funfetti cake, but now I won't touch a cake mix. So imagine my shock when I see recipes in Christina Tosi's new book that call for boxed cake mix.
Processed foods aren't the real shock-Tosi calls for Ritz crackers, for example, in MMB. But the way she uses them in this book lacks transformation or creativity the way they do in Milk Bar Life's (MBL) predecessor. What is this brilliant pastry chef wasting time and paper on a recipe for Seven-Layer Salad? Who eats Seven-Layer Salad?! I understand that this is Tosi's at-home cookbook. Sure, no problem.
But why put the name Milk Bar in the title? To sell copies, I guess. Do we really need a recipe for Tang Toast or Spaghetti-O's Sandwich? Those just sound gross. Why use Cool Whip for the Ritz Ice Box Cake when whipped cream is more delicious and just as easy?
There are a few glimmers of hope that made me decide to keep the book, mostly her cookie recipes. Though there's no shortage of delicious chocolate chip cookies, Tosi's are delicious. The oatmeal cookie recipe that opens the book inspired Tosi to become a baker, and that's certainly exciting. The Citrus Cookie sounds right up my alley, but the Lemon Bars call for cake mix. It's a perplexing cookbook, but maybe perfect for college-aged stoners. I copied one recipe out of this book so I gave the book 2 stars instead of 1.
I've never been to the author's restaurant and if I based my decision to dine there solely on this cookbook, I wouldn't go. Where to begin? How about with the Spaghettios sandwich?1 can Spaghettios4 maple-flavored breakfast sausage links2 slices breadUnsalted butterMaple syrupHandful of chipsIs your mouth watering yet? Well, if so continue on and and try the Ritz cracker ice box cake, only three ingredients, so reall I copied one recipe out of this book so I gave the book 2 stars instead of 1. I've never been to the author's restaurant and if I based my decision to dine there solely on this cookbook, I wouldn't go. Where to begin?
How about with the Spaghettios sandwich?1 can Spaghettios4 maple-flavored breakfast sausage links2 slices breadUnsalted butterMaple syrupHandful of chipsIs your mouth watering yet? Well, if so continue on and and try the Ritz cracker ice box cake, only three ingredients, so really easy to make.11/2 cups grape jelly2 containers Cool Whip1 box Ritz crackersThe author states that this 'cake' is magic. It sounds and looks revolting to me.
I've taught young children how to cook and I think I'd have had a difficult time getting them to try this. Hershey kiss roll involves a tube of crescent rolls and 32 Hershey's kisses. Beef roast with gravy-1 can flipping cream of mushroom soup, pkg of dried onion soup mix, 1 can tomato sauce, 1 beef brisket. A good beef brisket does not deserve this treatment!! Tang toast anybody? Okay, get your 2 slices of white bread, toast it then slather it with MARGARINE.
Yes, you read that right, margarine. Now sprinkle some tang on that and you've got another recipe down.There are some 'real food' recipes in the book but far too many like those mentioned above. Check it out at the library but don't encourage the author by buying this book! Oh, and the recipe I copied was for Rosemary nuts- 1 pound nuts, 2 Tbsp butter, 3 Tbsp chopped Rosemary, 1/3 cup (I'll use less:) ) brown sugar and 2 tsps kosher salt.Now it's time to jar up my strawberry jam (strawberries, sugar and lemon juice + elderberry flowers in a few jars.). Unfortunately I spent my early years in Catholic school taught by honest to goodness nuns wearing habits and wimples.
This shapes a person in odd ways, leaving me permanently feeling a sense of unspecified guilt and the need to be clear when I am skating corners as the weekly confessional would find me out anyway.Luckily I am in a 12 step recovery program from Catholicism, but that old sense of guilt arose when I read a cookbook and have to decide if I will count it as a read book, and exactly h Unfortunately I spent my early years in Catholic school taught by honest to goodness nuns wearing habits and wimples. This shapes a person in odd ways, leaving me permanently feeling a sense of unspecified guilt and the need to be clear when I am skating corners as the weekly confessional would find me out anyway.Luckily I am in a 12 step recovery program from Catholicism, but that old sense of guilt arose when I read a cookbook and have to decide if I will count it as a read book, and exactly how one writes a review of cookbook while remaining true to the spirit of GoodReads. I know, I know, time to let all this guilt go.I decided to count the book as the reality is that this is a cookbook with an awful lot of supporting narrative about where the recipes came from. In that sense this is interesting, but it is a little bit overly focused on the great environment that has been created at work (!!), and how happy everyone is to be a baker (!!) and how terrific Christina's life has worked out (!!).The receipes are a little uneven with old standards such as jelly meatballs and buckeyes without a lot of embellishment or updating. Nothing wrong with that at all, but not what I expected, nor what I wanted. So, a 3 rating it is, and a fairly firm decision to continue to be wracked with Catholic guilt when reviewing cookbooks as non-fiction.
If you love the book, Milk Bar Life is not for you.Momofuku Milk Bar changed how I bake, no word of a lie, so I was really excited when I heard Christina Tosi was writing another book. But Momofuku Milk Bar 2 this is not. Which is fine, but not what I was expecting.I guess the target audience for this might be college students or very young professionals just starting out? Or the very very inebriated? I say this because there is literally a recipe for cinnamon toast, and another If you love the book, Milk Bar Life is not for you.Momofuku Milk Bar changed how I bake, no word of a lie, so I was really excited when I heard Christina Tosi was writing another book. But Momofuku Milk Bar 2 this is not. Which is fine, but not what I was expecting.I guess the target audience for this might be college students or very young professionals just starting out?
Or the very very inebriated? I say this because there is literally a recipe for cinnamon toast, and another recipe that tells you how to undercook a cookie-one single cookie-using store bought cookie dough.I do like the pictures and the storytelling in this book. Tosi writes like your bff. There's no pressure to excel in the kitchen or to source hard to find ingredients. Which is a bummer because I love those challenging books and spending way too much money on butter.You will find really creative recipes in here that you'd expect from a Momofuku offshoot (kimcheez-its anyone?) but they're sandwiched in between recipes that are repeated from the Momofuku cookbook, or that reference Momofuku Milk Bar recipes without repeating it (Grilled Ham and Cheese Corn Cookies, ingredients: cheese, cookies, and ham. Literally the only ingredient you need a recipe for is the Corn Cookies but it's not included).The thing that I dislike the most about this book is the lack of weighted measurements.
Tosi goes to great pains to emphasize the importance of weighing baking ingredients in Momoofuku Milk Bar and then just throws it out the window in this book.I get the home kitchen is different, but would it have killed them to include weights in cups and grams?I will try some of the recipes in this book, but meh. First off: this isn't a fancy Milk Bar cookbook. This is a Christina Tosi cookbook. 'Milk Bar Life' refers to who she is, her attitude, how she treats people, how she runs things, in both her professional life and personal life. A lot of people complained that the Milk Bar book was too complicated for home bakers.
Milk Bar Life is for home bakers, and people are complaining it's not complicated enough.This one is full of recipes that Christina herself grew up with, uses on a regular basis, for First off: this isn't a fancy Milk Bar cookbook. This is a Christina Tosi cookbook. 'Milk Bar Life' refers to who she is, her attitude, how she treats people, how she runs things, in both her professional life and personal life. A lot of people complained that the Milk Bar book was too complicated for home bakers. Milk Bar Life is for home bakers, and people are complaining it's not complicated enough.This one is full of recipes that Christina herself grew up with, uses on a regular basis, for entertaining friends and family. Essentially her 'at home' go-to's. This is probably not what people were expecting, hence the negative reviews, but it's still a great cookbook for what it is.
It's not a fancy bakery cookbook, it's a 'this is what I eat' cookbook. Hence the title: her life revolves around Milk Bar, and her job does affect how she eats and what she eats- the intro to each recipe explains it all well. Professional chefs don't eat fancy food all the time!' This is what I ate growing up because my mom/grandma made it for me.' 'This is what I eat when I'm exhausted and have been working on my feet all day.' 'Here's what we love to eat for family meal at the restaurant.'
'This is what I make my friends when they come over.' I know some of the recipes are downright gross or bizarre to most people, but if you're from Ohio or Virginia, they may seem familiar to you, since that's where she grew up. There's some old family recipes that I'm fond of that my friends in California think are repulsive, but hey, that's how my family ate in Boston. They may seem familiar if you grew up in the 80's! I'm the same age as Tosi so a few of these things I distinctly remember from childhood (that Ritz 'cake' being one).It's a great window into the personal life of a professional chef.
And there's some great stuff in here! The Rosemary Nuts, all the dip recipes and things that are great party food, and the cookie recipes (Citrus, the Greta, Molasses Rye) are amazing and a lot more accessible to bakers who find the Milk Bar cookie recipes too intimidating.
I would definitely recommend this to people living on their own for the first time who probably haven't cooked a lot, or people looking for something more adventurous or nostalgic. If you found her first book to be beyond your skillset at the moment, give this one a try- you don't need any fancy equipment or ingredients, there's no measurements by weight, and odds are you have a lot of the ingredients on hand already.
Overall, a very fun book, and I will definitely gift this to friends who love this kind of cooking. Funny, accessible, tasty, and CRAZY unhealthy.the apple dumplings are AMAZING. And the recipe is very, very forgiving. I'm a super shitty baker, but i still managed to pull these together - dough crumbling everywhere, more of it on my torso and the floor than in anything resembling a neat little package - TWICE! And create an exhileratingly good dessert. Oh - and the recipe scaled up without a problem. The dumplings are SUPER sweet, like, skirting the give-me-a-damn-headache line, but they pu funny, accessible, tasty, and CRAZY unhealthy.the apple dumplings are AMAZING.
And the recipe is very, very forgiving. I'm a super shitty baker, but i still managed to pull these together - dough crumbling everywhere, more of it on my torso and the floor than in anything resembling a neat little package - TWICE! And create an exhileratingly good dessert. Oh - and the recipe scaled up without a problem. The dumplings are SUPER sweet, like, skirting the give-me-a-damn-headache line, but they pull back juuuust before. Like, HOW, tosi?? #TheMaster also, note, i have ZERO previous experience making apple dumplings, but this recipe was not beyond me.
But i totally made a mess of my kitchen. But WORTH IT.i based my entire gigantor christmas eve menu for, like, fifteen people on this book.
In the end, i tweaked some of the recipes based on other recipes (as in, she based some of her recipes on other peoples' recipes, so i found the originals and mostly used theirs), but i was almost always really happy with the results. (see: her bo ssam, a falling-apart-tender, sugar-and-salt-crusted pork shoulder, which is based on david chang's of Momofuku fame recipe; mine was SUCCULENT; big hit; and i'd NEVER made pork shoulder before, so this is totally beginner friendly.)the only fail in my tosi-inspired recipe lineup was her intriguing-sounding miso butterscotch topping, which i tried to prepare to dial my sundaes up to eleven. But mine burnt to an acrid dust, though i followed her instructions to the letter. I suppose this is why i'm not yet a not-shitty baker: i have to develop my oven-using intuition, which is pretty much nil. ALL THIS TO SAY: it's a SUPER interesting recipe idea, and i bet if i had the patience/groceries/time/reason to try this recipe another time or two, i'd get the spreading-the-miso-thin-on-the-baking-pan thickness right and the baking timing right, which would yield an Umami Bomb, with a fascinating interplay in a sundae, instead of the sad ash i ended up throwing away.NOTE: this book is aaaaaaaalllll about the taste bombs.
The recipes are full of fat, sugar, and salt. And they very frequently use super-processed foods. Or even try to modernize middle-american comfort foods (the kinds that were prepared using way-processed, will-never-biodegrade foodstuffs like Velveeta and cream of chicken soup) without even thinking about healthing them up. So, like, don't rely on this book to get you to that Zen, Healthful, Flavorful Place. I checked this book out from the library by accident when I was looking for the Momofuku cook book, but I remembered hearing good things about Christina's Tosi's first book, Momfuku Milk Bar. Milk Bar Life, however, was terrible. The first recipe, an oatmeal cookie recipe from her grandmother that inspired her to become a baker, sounded interesting, if only for the story.
But as I flipped through the book, I found myself getting angrier and angrier.There were recipes for things like Tang on toa I checked this book out from the library by accident when I was looking for the Momofuku cook book, but I remembered hearing good things about Christina's Tosi's first book, Momfuku Milk Bar. Milk Bar Life, however, was terrible. The first recipe, an oatmeal cookie recipe from her grandmother that inspired her to become a baker, sounded interesting, if only for the story. But as I flipped through the book, I found myself getting angrier and angrier.There were recipes for things like Tang on toast (which was just powdered orange juice on toast) or Spaghetti O's crammed in between two slice of white bread, and an Icebox cake that consisted of Ritz crackers, cool whip, and a jar of grape jelly.
Not only did these recipes sound disgusting, but they also seem to fetishize poverty. Now, having been poor myself, I have opened my fridge door to see a block of tofu, some slices of american cheese, and half a jar of spaghetti sauce and thought to myself, 'Can I eat that? If I mixed it all together would it be edible?' The answer is yes, but why would you want to? Why would a successful and creative NYC baker turn to things like boxed cake mix and tang? The answer isn't convenience!I know in recent years that things like eating local produce and kale have become popular and mainstream.
There are so many cookbooks out that are praising farmer's markets and Whole Foods and this book seems to be reactionary to that. Milk Bar Life has adopted the mentality that eating healthy is popular so it sucks now. (Ugh.) This book is glorifying unhealthy, super processed food, and so what if thinking that means that I'm a food snob? I think that we can all agree Tang on toast is a bad idea.
Now, I'll be there first person to admit that I don't eat a healthy diet all of the time. In fact, there are plenty of processed foods that are delicious.
Oreos, for example. Oreos are perfect. But many of the recipes that I found here are lazy, unappealing, and just gross. Mac-and-cheese pancakes? Grilled cheese and ham corn cookies? Again.tang on toast?? Ew, no thank you.
This book makes me so happy.Yes, it is junk food, and yes, it is stuff she cooks at home for herself and no, it's not as fancy as Momofuku Milk Bar but you know what, I don't even care. There are lots of classic recipes in here like Apple Dumplings (which I tried in Philly and loved, and have wanted to re-create ever since but I did not trust any of the online recipes I had found), Roast Chicken, Chicken Pot Pie, Cinnamon Buns with cream cheese icing - I am excited to try her versions of my favo This book makes me so happy.Yes, it is junk food, and yes, it is stuff she cooks at home for herself and no, it's not as fancy as Momofuku Milk Bar but you know what, I don't even care. There are lots of classic recipes in here like Apple Dumplings (which I tried in Philly and loved, and have wanted to re-create ever since but I did not trust any of the online recipes I had found), Roast Chicken, Chicken Pot Pie, Cinnamon Buns with cream cheese icing - I am excited to try her versions of my favorite things to eat. As is the case with many other reviewers, I loved Momofuku Milk Bar, Christina Tosi's first book.
Milk Bar Life Recipes & Stories - Christina Tosi Menu
It smashed through the walls of conventional baking books to bring a radical, fresh take that has the substance to back its weirdness up. Tosi's passion bleeds from every page.
Some called it hipster, some called it poser, but I believe she truly lives 24/7 the sugar obsession she details. Yes, the recipes demand commitment and a lot more effort than, say, any Food Network book would ask for, but th As is the case with many other reviewers, I loved Momofuku Milk Bar, Christina Tosi's first book.
It smashed through the walls of conventional baking books to bring a radical, fresh take that has the substance to back its weirdness up. Tosi's passion bleeds from every page. Some called it hipster, some called it poser, but I believe she truly lives 24/7 the sugar obsession she details. Yes, the recipes demand commitment and a lot more effort than, say, any Food Network book would ask for, but the end products well justify the means.Milk Bar Life is hoped by many to be Momofuku Milk Bar: The Sequel; the disappointment they feel, however, is all on them, for Tosi makes it clear repeatedly that this book is a different monster altogether. This book is designed to give a glimpse into the private, after hours world of eats for Tosi, her family, and friends/coworkers-a sort of index-card file of handed down recipes and family go-tos that comfort the heart and feed the nostalgia. So some reviewers give this 1 or 2 stars because this isn't what they came for; I gave it 2 stars because, well, these recipes just aren't intriguing in the slightest.Judging the book based on her intended purpose, there's just not a lot here.
There are plenty of other books out there that collect personal family back-of-box recipes, and most have something to keep a reader invested (historical reference, regional flavor, etc). This collection provides so little substance or uniqueness. Yeah, I get it-you come home late after a double shift and want whatever you can throw together quick with whatever is in the fridge.
But a cookbook isn't necessary to explain how to put cinnamon on toast or blue cheese atop pretzels. It's not because this is coming from someone like Tosi; rather, it is as if any writer tried to sell me a book that details how to make cheese and crackers or peanut butter and jelly. It's not that these things are basic, it's that they are self-explanatory.So yeah, 2 stars from me. I appreciate the intent but failed to find much that delivered the goods. I picked up this book at the library because Christina Tosi seems cool and I wanted to learn more about her. I did not get it for the recipes and have not tried the recipes - though pickled strawberry jam sounds too good to not try. I am amused, grossed out and slightly curious about the recipes that contain ingredients like spaghetti-o’s and bbq potato chips.
But I kind of like that she includes these without apology - I admire the gutsy move even if I am not interested in making those recipes. I picked up this book at the library because Christina Tosi seems cool and I wanted to learn more about her.
I did not get it for the recipes and have not tried the recipes - though pickled strawberry jam sounds too good to not try. I am amused, grossed out and slightly curious about the recipes that contain ingredients like spaghetti-o’s and bbq potato chips. But I kind of like that she includes these without apology - I admire the gutsy move even if I am not interested in making those recipes.After reading other reviews of this book, many disappointed in this book after loving Momofuku Milk Bar, I definitely want to read that and see how it compares. This book is a whole lot of fun, nostalgia and love.
I think people are easily dismayed from this book because it's not like momofuku milk bar, that is because this book was intended to bring a totally different purpose to readers. Christina tells stories of growing up, everyday life and simple comforts. With some super wacky recipes and she tells great stories in the process. I think it's unfair to compare this book to her others because it's an honest look at her life, not a bakery.
I will alw This book is a whole lot of fun, nostalgia and love. I think people are easily dismayed from this book because it's not like momofuku milk bar, that is because this book was intended to bring a totally different purpose to readers. Christina tells stories of growing up, everyday life and simple comforts. With some super wacky recipes and she tells great stories in the process. I think it's unfair to compare this book to her others because it's an honest look at her life, not a bakery. I will always love any kind of book where people share these kind of recipes and memories.
Not every cookbook is some fancy professional cookbook, so don't expect it to be a book it never set out to be. I'm not sure I would have picked this up had it not been a 'Milk Bar' book. However, I have now glanced through it several times and while it is wacky (some people have described SEVERAL of the recipes as 'stoner' food), it's super entertaining and I'm excited to try out a few of the recipes (the enchiladas and COOKIES mostly).
We'll see how it goes.probably not going to try the Spaghettios and maple link sausage sandwich recipe:)On a side note, it's refreshing to peruse recipes that are NOT I'm not sure I would have picked this up had it not been a 'Milk Bar' book. However, I have now glanced through it several times and while it is wacky (some people have described SEVERAL of the recipes as 'stoner' food), it's super entertaining and I'm excited to try out a few of the recipes (the enchiladas and COOKIES mostly). We'll see how it goes.probably not going to try the Spaghettios and maple link sausage sandwich recipe:)On a side note, it's refreshing to peruse recipes that are NOT super health conscious (e.g. ADD SOME DAMN BUTTAH and enjoy those tasty carbs). I believe I used the word pretentious to describe the last cookbook I reviewed. However, this book is anything but.Milk Bar Life was a fun read with easy recipes for items such as cornbake, cookies and roast chicken.
I made the chicken puffs which were slightly salty but devoured by everyone in the family. Everything about this book felt homey and real. Still, I am not sure I would need to buy a cookbook for recipes that include making a roast with soup mix or putting cinnamon sugar on toast sin I believe I used the word pretentious to describe the last cookbook I reviewed. However, this book is anything but.Milk Bar Life was a fun read with easy recipes for items such as cornbake, cookies and roast chicken. I made the chicken puffs which were slightly salty but devoured by everyone in the family. Everything about this book felt homey and real. Still, I am not sure I would need to buy a cookbook for recipes that include making a roast with soup mix or putting cinnamon sugar on toast since it feels like these could easily be found online.