"... The city's number one breakfast spot." —Lonely Planet
"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, chef/owner, wd-50
"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."—New York Times, "The Year's Best Cookbooks"
Included in "The Best NYC Cookbooks of 2010"
—New York Magazine
"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"
About the Author
DeDe Lahman is co-owner of the Clinton St. Baking Company and Community Food & Juice. She began her career as an editor and advice columnist at Seventeen magazine. She has worked as a book researcher, freelance writer, brand consultant, and cook.
Neil Kleinberg was raised in Brooklyn, and opened his first restaurant, Simon's, at the age of 22. After four years at The Water Club under Rick Moonen, he returned to his native Flatbush to reopen the legendary seafood star, Lundy's. Neil co-authored The Lundy's Cookbook
(Harper Collins, 1998), and is a distinguished member of The James Beard Foundation.