Clinton St. Baking Company Cookbook

Breakfast, Brunch & Beyond from New York's Favorite Neighborhood Restaurant

Contributors

By DeDe Lahman

By Neil Kleinberg

Photographs by Michael Harlan Turkell

Formats and Prices

Price

$15.99

Price

$19.99 CAD

Format

ebook

Format:

ebook $15.99 $19.99 CAD

This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around November 8, 2010. This date is subject to change due to shipping delays beyond our control.

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.

On Sale
Nov 8, 2010
Page Count
224 pages
ISBN-13
9780316123150

DeDe Lahman

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.

Learn more about this author