Clinton St. Baking Company Cookbook

Clinton St. Baking Company Cookbook

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

By Dede Lahman; Neil Kleinberg; Michael Harlan Turkell (Photographer)

Little Brown and Company, Hardcover, 9780316083379, 224pp.

Publication Date: November 2010


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

Michael Harlan Turkell is a once-aspiring chef and now freelance photographer. Based in Brooklyn, he is the former photo editor of Edible Brooklyn and Edible Manhattan, and captures the inner workings of kitchens for his award-winning Back of the House project, which documents the working lives of chefs. Michael s work has garnered industry awards and has been published in an array of magazines and books. He also hosts a show on called The Food Seen, which touches on the intersections of food and art.

Praise For Clinton St. Baking Company Cookbook

"... 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"