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 city's number one breakfast spot." --Lonely Planet
"This book has the kind of recipes that generations of food-obsessed families pass down to each other and guard like family secrets."--Wylie Dufresne, chef/owner, wd-50
"Start simply, by whisking cold butter into warm maple syrup, thus creating a life-changing emulsion for pancakes, waffles and loved ones. The book also includes the celebrated pancake recipe served by the chef Neil Kleinberg."--New York Times, "The Year's Best Cookbooks"
Included in "The Best NYC Cookbooks of 2010"
--New York Magazine
"The debut cookbook from New York's brunchiest restaurant celebrates bacon and eggs as an anytime meal, along with the pancakes, French toast and muffins that inspire long weekend lines outside the cultish restaurant." --Time Out New York, "Season's Best Cookbooks"
and#8220;Baking fads come and go, but muffins are forever! I love the recipes in this bookand#8212;fun, clever, and so easy to make. It's time to rediscover an American classic.and#8221;
and#8212;Barbara Fairchild, former Editor-in-Chief, Bon Appetit
and#8220;Jean Anderson, seasoned professional, is the go-to person for muffins. With her new bookand#8217;s helpful hints, many options and informative bakers tips, your first attempt with muffins is bound to be a success. So there is no excuse not to have warm muffins in your daily bread basket.and#8221;
and#8212;Jan Hazard, blogger, Food Editor of kitchengadgetgals.com, and former Food Editor of Ladies Home Journaland#160;
andquot;Anderson includes all muffins great and small
in this book andmdash; beloved classics like blueberry, tempting newbies like Falafel Muffin Tops, and those muffins that border on dessert territory
(looking at you, Swirled Mocha). I especially love her spread of savory muffins here andmdash; lots of choices for those of us who prefer savory breakfasts, plus many of them double as easy side dishes for dinners and potlucks.andquot;
andquot;After sharing muffin-making fundamentals, including how to measure ingredients and mix batters, food writer and James Beard Hall of Fame inductee Anderson (From a Southern Oven) presents 70 recipes that skew more savory than sweet. A firm believer that muffins should not be cupcakes, the author fills hers with substantial and sometimes unusual ingredients such as country ham, hard-cooked eggs, rye flour, and freeze-dried corn powder. Readers whoandrsquo;d like muffins on their table every day will appreciate that Andersonandrsquo;s recipes (e.g., butternut-pine nut muffins, honeyed whole-wheat English muffins, falafel muffin tops) are lighter and more nutrient-dense than average. Theyandrsquo;re also, as Anderson points out, excellent entry points for young cooks learning to bake.
VERDICT: Need a break from bakery and coffee shopandndash;style muffins? Andersonandrsquo;s collection offers new variations on a traditional treat.andquot;
andldquo;Baking fads come and go, but muffins are forever! I love the recipes in this bookandmdash;fun, clever, and so easy to make. Itand#39;s time to rediscover an American classic.andrdquo;
andmdash;Barbara Fairchild, former Editor-in-Chief, Bon Appetit
andldquo;Jean Anderson, seasoned professional, is the go-to person for muffins. With her new bookandrsquo;s helpful hints, many options and informative bakers tips, your first attempt with muffins is bound to be a success. So there is no excuse not to have warm muffins in your daily bread basket.andrdquo;
andmdash;Jan Hazard, blogger, Food Editor of kitchengadgetgals.com, and former Food Editor of Ladies Home Journaland#160;
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.