Title: Clinton St. Baking Company Cookbook: Breakfast, Brunch & Beyond from New York’s Favorite Neighborhood Restaurant
Author: DeDe Lahrman & Neil Kleinberg
Release Date: November 8, 2010
Publisher: Little, Brown and Co.
Rating: 4.5 out of 5
While I’ve never actually been lucky enough to eat at the Clinton St. Baking Company (a friend and I went once, but didn’t want to wait 2.5 hours for a table, which was the wait time), it’s something I’ve been wanting to try. Therefore, when I heard about the Clinton St. Baking Company Cookbook, I immediately knew I wanted to try it out.
I expected the Clinton St. Baking Company Cookbook to have all kinds of amazing breakfast recipes, which it did, but I didn’t know how many lunch/dessert offerings it would have as well. I became really excited as I was flipping through it, as there were a lot of recipes I was eager to try and none of them looked off-puttingly difficult.
The Clinton St. Baking Company Cookbook is beautifully presented, with thick pages and brightly colored photographs. Not every recipe has an accompanying photograph, but there are enough to really brighten up the cookbook and make it a lot of fun to thumb through. I really loved the presentation, and the photographs of food are mouthwatering.
The first recipes I tried from the cookbook were the Spanish Scramble and the Hash Browns. The Spanish Scramble had a lot of ingredients, but it was incredibly easy to put together. I cooked it exactly according to the directions, but I could tell it wasn’t fully cooked when I was finished. I cooked it for a little while longer, both on the stove and under the broiler, until it looked finished. The dish was absolutely delicious and looked a lot more complex than it was; I’m eager to make it again.
The Hash Browns were a bit of a disaster. They are twice baked, and while I followed the exact directions, I had my doubts about whether they were cooked enough when bringing them out of the oven. I proceeded with the recipe, and they just didn’t turn out correctly. I’d be willing to make them again, but I’ll go with my gut on how cooked they should be when removing them from the oven, instead of following the exact printed directions.
A few days later, I made the Grilled Goat Cheese Sandwiches and Tomato and Zucchini Bisque. Both of these dishes were easy and absolutely delicious – I can tell the soup will become a staple in my house during the winter. Additionally, it reheated incredibly well for lunch the next day, so it’s worth making a big pot of it in order to have leftovers. I was thrilled how easy it was, and how many healthy vegetables there were in the soup.
Finally, I made the Roast Turkey Sandwich with Cole Slaw, and both were simple and delicious. It’s difficult to make a turkey sandwich unique, yet this one was. I can already tell that The Clinton St. Baking Company Cookbook is going to become a regular cookbook in my kitchen; I appreciated that the dishes weren’t too complicated (for the most part) and each was delicious. The Hash Browns debacle signals that it’s important to go with your cooking instinct when it comes to these dishes, so it may not be the best choice for a cook who is just beginning. However, I highly recommend this one if you’re looking for a new high quality cookbook with delicious and simple recipes.