Synopses & Reviews
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.
The Clinton St. Baking Company is one of Manhattan's hottest brunch spots. In this cookbook, owners Lahman and Kleinberg share more than 100 treasured recipes that have made their restaurant a sensation.
A comprehensive collection of muffin recipes from one of America's most acclaimed food writers in a gifty, attractive package.
A comprehensive collection of muffin recipes from one of Americaand#8217;s most acclaimed food writers
In her new book, Jean Anderson, the legendary, award-winning food writer, brings her incredible talents to muffins. Inand#160;seventy recipes, Anderson covers every kind of muffin imaginable, from Corn with Country Sausage to Swirled Mocha to Old Vermont Cheddarand#8211;Cranberry. With such a wide range of choices for every season, you can bake these comforting treats year-round. In addition, Anderson includes ten recipes for delicious spreads, such as Lemon Curd and Maple Butter, to enhance her tasty treats. This cookbook also makes a great gift. Itand#8217;s the only handbook youand#8217;ll ever need on the subject.
About the Author
DeDe Lahman is co-owner of the Clinton St. Baking Company and Community Food and 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.