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REVIEW: Clinton St. Baking Company Cookbook by DeDe Lahman & Neil Kleinberg

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Description

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 Author

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.

Details

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

SOURCE: PUBLISHER

     
    MY THOUGHTS
    LOVED IT
    See those pancakes on the cover?  I made those!  They turned out just as beautifully.  A word of warning though, I would cut this recipe in half unless you have a football team lurking around.  I used all of the batter and froze the remaining pancakes.  One minute in the microwave and they tasted almost better than the fresh made ones.  I have read about other cooks doing this with pancakes, but never tried it myself.  I put them in zip lock bags with wax paper in between.  Now whenever I want pancakes, I just put a couple in the microwave for about 45 seconds.  My son is still talking about how good the maple butter was and it was quite simple to make.  I also put aside some of that in the refrigerator for use later. 
    The recipes are all really good and I am working my way through the book.  I found that they were quite easy to follow.  All of the direction are clear and concise.  The ingredients are easy to find, so no worries there like some other cookbooks.  This is definitely a keeper for me. 

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    Comments

    2. Now I want Pancakes, thanks for making me hungry Mary!

      I love cookbook reviews and this one was wonderful because if you are already trying out and say the recipes are not hard that makes the book something I need to look into too!

      jackie >_<

      Reply

    3. I was surprised that the recipes were that easy. The maple butter is simple. One cup of real maple syrup with 2 sticks of butter. Warm the syrup on the stove and slowly mix in the butter until it is all incorporated. It is really addicting and keeps well. I am sneaking this in since you need permission to print the recipes! This would also be great on cornbread. I am gaining weight reviewing these LOL

      Reply

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