Cover image for Huckleberry : stories, secrets, and recipes from our kitchen
Title:
Huckleberry : stories, secrets, and recipes from our kitchen
Author:
Nathan, Zoe.
Personal Author:
Publication Information:
San Francisco : Chronicle Books, [2014]
Physical Description:
288 pages : illustrations (chiefly color) ; 27 cm
Summary:
"Everything in generosity is the motto of Zoe Nathan, the big-hearted baker behind Santa Monica's favorite neighborhood bakery and breakfast spot, Huckleberry Bakery & Cafe. This irresistible cookbook collects more than 115 recipes and more than 150 color photographs, including how-to sequences for mastering basics such as flaky dough and lining a cake pan. Huckleberry's recipes span from sweet (rustic cakes, muffins, and scones) to savory (hot cereals, biscuits, and quiche). True to the healthful spirit of Los Angeles, these recipes feature whole-grain flours, sesame and flax seeds, fresh fruits and vegetables, natural sugars, and gluten-free and vegan options--and they always lead with deliciousness. For bakers and all-day brunchers, Huckleberry will become the cookbook to reach for whenever the craving for big flavor strikes."-- summary from goodreads.com.
General Note:
Prepublication title: Breakfast at Huckleberry.

Includes index.
Language:
English
Corporate Subject:
Subject Term:

Genre:
Added Title:
Breakfast at Huckleberry.
ISBN:
9781452123523
Format :
Book

Available:*

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TX733 .N35 2014 Adult Non-Fiction Non-Fiction Area
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On Order

Summary

Summary

Every once in a while, a cookbook comes along that simply knocks me out. Their book is filled with wonderful tips about life and baking but what inspires me most is that I want to make every single recipe in this book! - Ina Garten

"Everything in generosity" is the motto of Zoe Nathan, the big-hearted baker behind Santa Monica's favorite neighborhood bakery and breakfast spot, Huckleberry Bakery & Café. This irresistible cookbook collects more than 115 recipes and more than 150 color photographs, including how-to sequences for mastering basics such as flaky dough and lining a cake pan. Huckleberry's recipes span from sweet (rustic cakes, muffins, and scones) to savory (hot cereals, biscuits, and quiche). True tothe healthful spirit of Los Angeles, these recipes feature whole-grain flours, sesame and flax seeds, fresh fruits and vegetables, natural sugars, and gluten-free and vegan options--and they always lead with deliciousness. For bakers and all-day brunchers,Huckleberry will become the cookbook to reach for whenever the craving for big flavor strikes.


Author Notes

Zoe Nathan and Josh Loeb are the Santa Monica-based wife-and-husband team who own and operate Huckleberry Bakery & Café, Milo & Olive, Sweet Rose Creamery, and Rustic Canyon.

Matt Armendariz is a Los Angeles-based photographer.


Reviews 2

Publisher's Weekly Review

Los Angeles Huckleberry bakery-cafe owner Nathan collaborates with chef-restaurateur husband Loeb (owner of Rustic Canyon, Sweet Rose Creamery, and Milo and Olive) and baker Almerinda in her first cookbook. Straight from the Best-Breakfast-in-LA award-winning kitchen, Nathan shares 115 breakfast and brunch recipes, both sweet and savory, along with inspiring behind-the-counter stories of the zany and joyful "slightly organized chaos" of Huck's kitchen. Chapter are organized by the cafe's baking schedule, which begins at 3:30 a.m. Muffins, biscuits, scones, and rustic cakes like lemon pistachio are followed by breads and raised dough confections, such as a fresh blueberry brioche, and multiple bagel recipes. Flakey dough galettes include onion, potato and leek, and fruited varieties. Baked-in-a-dish stratas and crumbles as well as fritters, beignets and plenty of pancakes and porridges abound. Frittatas, fried eggs plated atop oven-roasted vegetables and egg-centric sandwiches are also featured. Nathan shares Huckleberry's gluten-free flour recipe along with uses for various whole grain flours. There are also tips, trade secrets, serving suggestions, and sumptuous photographs. With her infectious approach to baking from scratch, Nathan loses herself in her art, and inspires home cooks to do the same. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved.


Library Journal Review

At Huckleberry Bakery & Cafe in Santa Monica, CA, chef Nathan serves breakfasts and pastries that surprise and delight. In this eye-catching cookbook, cowritten with her husband, Josh Loeb, and pastry sous chef Laurel Almerinda, Nathan captures the daily rhythms of front- and back-of-house life in the bakery and shares one-of-a-kind recipes for muffins, biscuits, rustic cakes, hearty egg dishes, beverages, and more. Serious bakers will spare no effort to prepare lemon kumquat poppy teacake, tomato leek cornmeal crostata, and other treats; however, they may find themselves running to the store for small quantities of rye and almond flour, wheat germ, chia seeds, and other specialty ingredients. VERDICT Filled with entertaining behind-the-scenes stories and technical tips relayed in plain English, this cookbook will thrill meticulous bakers and Huckleberry's devotees. (c) Copyright 2014. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.