Huckleberry: Stories, Secrets, and Recipes From Our Kitchen

Huckleberry: Stories, Secrets, and Recipes From Our Kitchen

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by Zoe Nathan
     
 

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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

Overview

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 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.

Editorial Reviews

Publishers Weekly
09/01/2014
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 café’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.)
From the Publisher
"...a breakfast book that has you cheering for Nathan and her story and her food before its first recipe; you'll be hugging it, unironically, by the end. It's full of photos that toe the food porn-line but dismount squarely on the classy side, Mary Lou Retton-Style. Her recipes feel familiar (many a muffin, scone, cake, fruity baked thing, and brunchy egg dish), but they're somehow more. They are unfussy but still special, still at home in a book whose fore-edge design is a bright canary yellow with white polka dots." - food52"

[Nathan's] first cookbook covers foods from Huckleberry, both sweet and savory, healthy and indulgent. It also happens to boast possibly the most drool-worthy cover of all 2014 releases, shot by photographer/blogger Matt Armendariz." - Eater"

What I love most about Zoe is that she's neither afraid to be too casual nor too picky about the final product and somehow manage to find a hilarious balance amidst the madness, like a true teacher. From one down-home American baker to another, her balance of creating from the humored heart and nurturing soul is one that is instinctual and inspiring. "- Christina Tosi, chef/owner and founder of Momofuku Milk Bar and author of Momofuku Milk Bar"

This book is Zoe's uber-personal and uber-delicious celebration of her passion and love for cooking and baking. I want to eat every gorgeous recipe and play hooky in her kitchen (especially if I can stay for staff meal)! - Suzanne Goin, chef/restaurateur and author of The A.O.C. Cookbook and Sunday Suppers at Lucques"

I love what Zoe Nathan has crafted at Huckleberry, from the ridiculously delicious salted caramel squares to the Brisket Hash. An extraordinary bakery-one of my favorites-and now a delicious book, too."-Elijah Wood, actor"

Huckleberry by Zoe Nathan is an all-around stunning book. From the immaculate food photography to the craving-inducing recipes to the yellow polka-dot pattern adorning the pages, Huckleberry is everything you could hope for in a bakery cookbook - and then some. Nathan's witty stories bring you right into the heart of her kitchen, and it's easy to feel like she's unlocked her bakery doors for you and invited you in for a tour." - FoodNetwork.com"

Here you'll find a hearty helping of Zoe Nathan's generous approach to baking-a rare balance of comfort and craft with attitude."- Chad Robertson, co-owner of Tartine Bakery and author of TARTINE BOOK NO. 3"

From the ingenious Tips and Secrets at the beginning to the Apologies (instead of acknowledgments) at the end, this bright, funny, sumptuous collection of (mostly) breakfasts and pastries, conjures the happy morning you imagine eating this food. Zoe Nathan's love for rustic, delicious food pours forth from the pages. Already a staple in my house." - Gwyneth Paltrow, actress, lifestyle guru, and author of It's All Good"

Filled with entertaining behind-the-scenes stories and technical tips relayed in plain English, this cookbook will thrill meticulous bakers and Huckleberry's devotees." - Library Journal"

Every once in a while, a cookbook comes along that simply knocks me out. The new book...is from L.A.-based wife and husband team Zoe Nathan and Josh Loeb, who own Huckleberry Bakery and Café in Santa Monica, as well as Milo & Olive, Sweet Rose Creamery, and Rustic Canyon. 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! The beautiful photographs draw you in and the recipes are both rustic and elegant- plus, they're easy to make. Next for me, Baked Apples with Oat Crumble - the ultimate comfort food with a modern twist!" — Ina Garten, The Barefoot Contessa

Library Journal
11/15/2014
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.

Product Details

ISBN-13:
9781452123523
Publisher:
Chronicle Books LLC
Publication date:
09/09/2014
Pages:
288
Sales rank:
135,749
Product dimensions:
8.25(w) x 10.25(h) x 1.25(d)

Meet the Author

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.

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Huckleberry: Stories, Secrets, and Recipes From Our Kitchen 3.7 out of 5 based on 0 ratings. 3 reviews.
cookiepolly More than 1 year ago
I first read a review/recommendation of this book by Ina Garten, my favorite chef (I have every book she has written) I don't remember her ever recommend a book before so I thought it must be wonderful. So I bought it then i read some of the reviews. Not very good. The cover is captivating, I could cut a piece of this bread immediately and have it with a cup of tea. The first recipe I made the ingredients were off and I had to scrap it. I don't know if i will ever use this recipe book again unless the author submits corrections in its measurements. Also strangely enough the pages were made of a different kind of paper. the two stars is for the cover and the recipe index if you can make them without error.
Eliz5 More than 1 year ago
So far so good, there's a lot of great looking and sounding recipes but a lot of them have a ton of ingredients and it makes making one quickly kind of hard.
Anonymous More than 1 year ago