I received an advance copy of the Clinton St. Baking Company Cookbook. After browsing through it I wasn’t sure if I really wanted to cook or eat! What great photos! The recipes were all easy to understand. The only thing I would have liked to see is for each recipe’s prep and cooking time to be shown.
Clinton St. Baking Company Cookbook
- By Neil Kleinberg, Diana Lahman, Michael Harlan Turkell
- Publisher: Little, Brown and Company
- Category: Cooking
- Publish Date: 11/8/2010
- Price: $29.99/$35.99
- ISBN: 9780316083379
- Pages: 224
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.
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