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Clinton St. Baking Company Cookbook: Breakfast, Brunch & Beyond from New York's Favorite Neighborhood Restaurant Hardcover – November 8, 2010
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"... 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"
"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"
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My husband made the Crab Cakes with Cajun Remoulade. Another home run! After trying their recipe for hash browns I will never go back to the old way I used to do them. Clarified butter and baked potatoes is the secret. I also tried the Fried Chicken Recipe. I used half of the salt that was called for in the buttermilk marinade, and they were plenty salty enough. The buttermilk does make some of the most juicy and delicious fried chicken.
I am a little confused about one thing: the "Buttermilk Waffle" recipe says to use the "Pancake Recipe." with a few extra things thrown in. But the pancake recipe calls for whole milk, not buttermilk. It's a little confusing and I think must be an error in the book. I tried the pancake recipe with both milk and buttermilk and it's great both ways, so not to worry. All in all, this cookbook has wonderful recipes and hints as long as you use your head, (like not using the full amount of salt called for in the chicken marinade and the onion ring marinade).
The hash browns defied logic from the first reading - how does plain baked potato, essentially just riced, form a crust on a 2" thick cake that holds together when flipped? No binding, no shredded potato? But these folks are professionals who serve these everyday, so must know what they're doing - right? Well, they must be doing something else, because there is no way those potatoes were going to form a crust that held it together. Yes, they crust, but you can only flip a spatula full at a time. I finally added some cheese on top that bound it enough to serve it as more of a cake. Another flop.
A couple other comments - many of the photos don't actually show the recipe as written - a little annoying. The pics look great, but if you read the recipe carefully, you realize they've styled it a little differently. And the proportions/serving sizes are not consistently correct. The pancakes in particular make way more than the recipe says. Lesson learned - though I enjoyed the read, I'm hesitant to use it again since I can't trust the success of the recipe - or that it really includes all of the steps needed to make it successful. There are lots of other reliable cookbooks out there better tested and edited for the home chef. Disappointed - I really wanted to love it!