Jacqueline Raposo

Writer

I've probably baked more from this book than any other dessert book in my library, since I was part of a blogging group that ambitiously decided to make every recipe together on a weekly basis. We didn't quite make it, but we came really, really close. My sweet preference is far milder than Tosi's, but I learned her methods through repetition that really taught me to be a better baker: my cookies now have more texture and are more visually striking, my layer cakes are structured strongly and have so many interesting flavor elements to them, and I started gravitating towards a mind frame where desserts were composed with several complimentary elements, rather than just putting a platter of one thing on a table. Baking through it was the best master class I could have given myself.

Olivia Potts

Food writer

Unashamedly trashy flavours combined with precise, exquisite pastry work: Milk Bar recipes feel like a breath of fresh air, and rewrote the dos and don'ts of classical patisserie. Lots of cookbooks teach you how to make beautiful tarts; Christina Tosi shows you how to have fun while you're at it.

Misti Traya

Food writer

Tosi changed the way we think of baked goods. She took the pre-packaged happy flavors of American childhood and made them sophisticated. Her recipes are what I call Haute Americana and they are as brilliant and addicting as her crack pie.

Lee Tran Lam

Writer

Mayssam Samaha

Blogger of Will Travel for Food