Oct 19, 2010
Clinton St. Baking Company Cookbook by DeDe Lahman and Neil Kleinberg
The Clinton St. Baking Company is one of the hottest brunch spots in a city obsessed with brunch. A tiny thirty-two-seat eatery on Manhattan's trendy Lower East Side, the restaurant draws long lines of customers who come from far and wide to sample fresh-baked goods, hearty omelets, sugar-cured bacon, and light-as-air pancakes with maple butter.
In the Clinton St. Baking Company Cookbook, owners DeDe Lahman and Neil Kleinberg share more than 100 treasured recipes that have made their restaurant a sensation. Learn the secret to their house-made buttermilk biscuits and tomato jam, irresistible muffins and scones, delicious soups and sandwiches, and their decadent, eye-catching desserts. Helpful techniques, like Neil's patented omelet "flip and tuck," and gorgeous color photographs throughout will have readers cooking like pros in no time, and sharing the delicious results.
ABOUT THE AUTHORS
DeDe Lahman is co-owner of the Clinton St. Baking Company and Community Food & Juice. She began her career as an editor and advice columnist at Seventeen magazine. She has worked as a book researcher, freelance writer, brand consultant, and cook.
Neil Kleinberg was raised in Brooklyn, and opened his first restaurant, Simon's, at the age of 22. After four years at The Water Club under Rick Moonen, he returned to his native Flatbush to reopen the legendary seafood star, Lundy's. Neil co-authored The Lundy's Cookbook (Harper Collins, 1998), and is a distinguished member of The James Beard Foundation.
When I had the opportunity to review the Clinton St. Baking Company cookbook, I really had no idea what I was signing up for. The owners of New York's favorite neighborhood restaurant have shared their amazing recipes in this beautiful cookbook, and these scones are sure to become a favorite in our household.
These were easy to make and scrumptious too! Raspberries were used, as well as some white chocolate chunks. Looks almost like the ones in the recipe book, and they are yummy.
When you crave a special treat, how about trying some brookies? They are a cross between a brownie and a cookie, and look amazing. As the book says ... good luck eating just one!
I loved the detailed pictures on how to make the perfect french-style omelet. This is something I always have trouble with, so can't wait to try out the method detailed in the book, which looks very easy.
This cookbook has already earned a prime spot in my collection of cook books, and I intend to try out many of the recipes over the next few weeks. Maybe I can even find some new favourites to try out on the family over the holidays?
Disclosure: I received a complimentary copy of this book from Hachette Books, in exchange for my honest review.