One base recipe, five minutes, and then the entire Salt & Straw catalogue opens up. That is the structural trick of this book and the reason it works in a home kitchen: you learn one custard, and every flavour after it is a variation you can actually execute.

Salt & Straw started in Portland with two cousins, a vision and no recipes at all, and they built a following on flavours nobody else would attempt. Those are here, with the reasoning behind them, so you understand why an unlikely combination lands instead of just following it on faith.

Andrew Zimmern called it brilliant, Ruth Reichl called it astonishingly good, and Bon Appetit called the pair ice cream gods. Named one of the best cookbooks of the season by Eater, Delish and Epicurious. It is a superb summer gift and an even better one in February.