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.
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 caf '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.