PDF Download Huckleberry: Stories, Secrets, and Recipes From Our Kitchen, by Zoe Nathan Matt Armendariz

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Huckleberry: Stories, Secrets, and Recipes From Our Kitchen, by Zoe Nathan Matt Armendariz

PDF Download Huckleberry: Stories, Secrets, and Recipes From Our Kitchen, by Zoe Nathan Matt Armendariz

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Review

"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 Caf? 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"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"...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

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About 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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Product details

Hardcover: 288 pages

Publisher: Chronicle Books; First Printing edition (September 9, 2014)

Language: English

ISBN-10: 1452123527

ISBN-13: 978-1452123523

Product Dimensions:

8.2 x 1.2 x 10.2 inches

Shipping Weight: 2.6 pounds (View shipping rates and policies)

Average Customer Review:

4.0 out of 5 stars

157 customer reviews

Amazon Best Sellers Rank:

#25,144 in Books (See Top 100 in Books)

Maybe I am the odd person out in that I don't go to Huckleberry for the bakery goods but rather for their delicious salad and sandwich offerings, so I was hoping to see more of those in this book since the description cites savory foods. Even so, those that are included are delicious, especially if you like finding new ways with eggs.A few specifics: even though avocado toast has been a staple in my family for decades, Huckleberry's Smashed Avocado Toast with Hard-Boiled Eggs and Anchovy Dressing takes it to an insanely delicious new level. My son would say that that recipe alone is worth the price of this book. Fortunately, there are quite a few more than that. The Vegetarian Croque is wonderful as are the frittatas. The Polenta with Roasted Asparagus, Crispy Prosciutto and Egg is quite good without the polenta! Next, I'm looking forward to tackling the house-cured salmon.This is a beautiful cookbook. Tons of photos of the food as well as instructional photos. Hopefully the next one will have more of the salad and sandwich recipes I was expecting.

I'm a professional baker. I'm always dumbfounded people review cookbooks without having tried a single recipe. So I wanted to try a few before reviewing. We use adapted recipes from a variety of different cookbooks everyday at the bakery where I work. I was stoked to get this cookbook because I also trust Ina (and love Elijah Wood!), and the fact that Zoe trained at Tartine which is all the rage right now... But sadly, something is way off with these recipes. The chocolate chunk muffins are NOT okay. The chocolate glazed donuts were a disaster. Soggy fried mess. (We make donuts at the store every Sunday). The maple bacon biscuits were flavorful but pretty dense. They were scones really. (Yes, I know how to make a biscuit and the count was super off for what they said to make). Two stars rather than one because I do love the stories. They did a good job making it personal, a real glimpse into a bakery. And the lemon cornmeal cake came out perfect. The hippie apple muffins were good. Also know that the muffin recipes that do come out are like birthday cake rather than a muffin texture. I'm not sure if they use flours with different moisture content and they're not super up front about that. I don't know. But I don't have disasters with Ina's recipes. Ever. I've not had any disasters like this in a long time. With that said, I'm sure everything at the actual bakery is delicious. But aside from the lemon cornmeal I am super bummed with these recipes.

Even though this book is lovely and has a lot of amazing recipes I can't wait to try, there are some errors. For the blueberry brioche (pg. 108) the weight measurement does not correctly correspond to the volume measurement. It calls for 1 cup + 2 Tbsp of AP flour and equates that to 280 grams. That's incorrect. Same mistake is done for the bread flour (1 cup + 2 Tbsp does not equal 280 grams). I always follow weight measurements, I wish I had checked the volume measurement prior to doing so. It was a dry disaster, wasting over 4 cups of flour and 4 eggs.1 cup + 2 Tbsp is about 140 grams. I made it over using 140 grams of AP flour and 140 grams of bread flour and it worked. Check recipes prior to starting to ensure weight and volume measurements equate.I also wish there was perhaps a little more explanation for temperatures. Should eggs be brought to room temperature? And how warm is slightly warm milk? Type-A personality kicking in here. Just some minor issues, but overall lovely book. Glad I purchased it. Can't wait to try some other recipes. Hope this helps!

Wow. I was so excited about this book. The chocolate chunk muffins look beautiful in the book, so I decided to make them this morning. Twice. The first time, I followed the recipe to an absolute T. The results were nothing less than disastrous. (I posted a picture below. This was after I had to remove half the batter from the muffin cups because of the overflow.) I make hundreds of muffins a week, and have never seen results like this. I decided to try again because I was determined to have chocolate chunk muffins. This time, I used half the amount of yogurt, and did not use a mixer like the recipe says to do. They turned out better, but still sunk in the middle. The taste was decent, but they looked terrible. The texture is super light and airy, not dense like you would expect from a muffin. Waste of money on the book, and on ingredients. Now I am to afraid to try anything else in the book. Ridiculous.

The pictures are beautiful, the recipes inviting but the mistakes are unforgivable ! Baking is like chemistry really no room for error ! It is hurtful to waste expensive chocolate, butter, flour and eggs making muffins that are so bad they go in the trash. I want to love this book but I will not bake anything else in this book. I will move on to breakfast items with the hope I do not discover any mistakes. I hope someone edits future editions and makes corrections. Heartbreaking !

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