I picked this up because of an essay by Christina Tosi in a collection of food writing. I enjoyed Tosi‘s salty writing style in this cookbook too, but few of the recipes even tempt me. Cereal Milk, for example, is apparently popular at her bakery—but I‘ve never liked the taste of milk that‘s had cereal in it. (I‘ve never liked cold cereal either.) I don‘t mind recipes like these that require sub-recipe ingredients, if the end result seems worthy.