Clinton St. Baking Company Cookbook

“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, James Beard Award winner and Michelin star chef

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 one hundred 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.

“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”

“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.” -The New York Times, “The Year's Best Cookbooks”