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 Author
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.
- Hardcover: 224 pages
- Publisher: Little, Brown and Company (November 8, 2010)
- Language: English
- ISBN-10: 0316083372
- ISBN-13: 978-0316083379