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Huckleberry: Stories, Secrets, and Recipes From Our Kitchen Hardcover – September 9, 2014
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Best Books of the Year So Far in fiction, nonfiction, mysteries, children's books, and much more.
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"...a breakfast book that has you cheering for Nathan and her story and her food before its first recipe; you'll be hugging it, unironically, by the end. It's full of photos that toe the food porn-line but dismount squarely on the classy side, Mary Lou Retton-Style. Her recipes feel familiar (many a muffin, scone, cake, fruity baked thing, and brunchy egg dish), but they're somehow more. They are unfussy but still special, still at home in a book whose fore-edge design is a bright canary yellow with white polka dots." - food52
"Every once in a while, a cookbook comes along that simply knocks me out. The new book...is from L.A.-based wife and husband team Zoe Nathan and Josh Loeb, who own Huckleberry Bakery and Café in Santa Monica, as well as Milo & Olive, Sweet Rose Creamery, and Rustic Canyon. Their book is filled with wonderful tips about life and baking but what inspires me most is that I want to make every single recipe in this book! The beautiful photographs draw you in and the recipes are both rustic and elegant- plus, they're easy to make. Next for me, Baked Apples with Oat Crumble - the ultimate comfort food with a modern twist!" -- Ina Garten, The Barefoot Contessa
"Filled with entertaining behind-the-scenes stories and technical tips relayed in plain English, this cookbook will thrill meticulous bakers and Huckleberry's devotees." - Library Journal
"From the ingenious Tips and Secrets at the beginning to the Apologies (instead of acknowledgments) at the end, this bright, funny, sumptuous collection of (mostly) breakfasts and pastries, conjures the happy morning you imagine eating this food. Zoe Nathan's love for rustic, delicious food pours forth from the pages. Already a staple in my house." - Gwyneth Paltrow, actress, lifestyle guru, and author of It's All Good
"Here you'll find a hearty helping of Zoe Nathan's generous approach to baking-a rare balance of comfort and craft with attitude."- Chad Robertson, co-owner of Tartine Bakery and author of TARTINE BOOK NO. 3
"Huckleberry by Zoe Nathan is an all-around stunning book. From the immaculate food photography to the craving-inducing recipes to the yellow polka-dot pattern adorning the pages, Huckleberry is everything you could hope for in a bakery cookbook - and then some. Nathan's witty stories bring you right into the heart of her kitchen, and it's easy to feel like she's unlocked her bakery doors for you and invited you in for a tour." - FoodNetwork.com
"I love what Zoe Nathan has crafted at Huckleberry, from the ridiculously delicious salted caramel squares to the Brisket Hash. An extraordinary bakery-one of my favorites-and now a delicious book, too."-Elijah Wood, actor
"This book is Zoe's uber-personal and uber-delicious celebration of her passion and love for cooking and baking. I want to eat every gorgeous recipe and play hooky in her kitchen (especially if I can stay for staff meal)! - Suzanne Goin, chef/restaurateur and author of The A.O.C. Cookbook and Sunday Suppers at Lucques
"What I love most about Zoe is that she's neither afraid to be too casual nor too picky about the final product and somehow manage to find a hilarious balance amidst the madness, like a true teacher. From one down-home American baker to another, her balance of creating from the humored heart and nurturing soul is one that is instinctual and inspiring. "- Christina Tosi, chef/owner and founder of Momofuku Milk Bar and author of Momofuku Milk Bar
About the Author
Matt Armendariz is a Los Angeles–based photographer.
Top Customer Reviews
1 cup + 2 Tbsp is about 140 grams. I made it over using 140 grams of AP flour and 140 grams of bread flour and it worked. Check recipes prior to starting to ensure weight and volume measurements equate.
I also wish there was perhaps a little more explanation for temperatures. Should eggs be brought to room temperature? And how warm is slightly warm milk? Type-A personality kicking in here. Just some minor issues, but overall lovely book. Glad I purchased it. Can't wait to try some other recipes. Hope this helps!
Tried the fresh corn cornbread. 3/4 cups oils, 6 tbs butter to 2 cups flour (with other liquid ingredients). Same problem.
I don't know if there were errors when scaling down from commercial to home baking. Very frustrating. At least I can learn from the poor brioche makers so I don't make that mistake too.
I think these recipes have promise so will keep trying. Thanks to other for posting their observations.
Huckleberry Bakery and Cafe opened in 2009 in Santa Monica and I am deeply disappointed I didn't know of it's existence while we were in California over the last few years. I will be headed there in the near future.
The cover - just look at the cover! Blueberry brioche. And the page edges - yellow polka dots - I'm in love. First on my list to make is the brioche on the cover.
I have never made brioche before. I was a little intimidated. I followed Zoe's instructions to the letter except I used raspberries and chocolate and I was afraid of overfilling and used half the amount. Zoe knows what she is talking about use the full amount! While my bread is not as stunning as Matt's photo - it is incredibly delicious and I will be making this bread again. PLEASE NOTE: CORRECTIONS FROM CHRONICLE:
Page 105: In the ingredient list, 4th line (bread flour), "1 3/4 cups/185 g" should be "1 3/4 cups/215 g"
Page 108: In the ingredient list, 4th line (all-purpose flour), "+ 2 tbsp/280 g" should be "+ 2 tbsp/140 g"; 5th line (bread flour): "+ 2 tbsp/280 g" should be "+ 2 tbsp/140 g"
Let me just go through some of the recipes -- I hope you have eaten breakfast or lunch or dinner depending on what time you are reading this post. The muffin section - recipe after recipe of muffins with crispy, sugary tops - as muffin tops should be, gorgeous flowing glazes. I'm a sucker for a glaze.Read more ›
Most Recent Customer Reviews
I bought the book at a local store to be able to bake something the same day. What a mistake, the recipe I wanted to try didn't make sense once I started to assemble the... Read morePublished 7 hours ago by Thorsten von Eicken
This is one terrific book. Beautifully done with some interesting and delicious recipes.Published 1 day ago by Nancy Palmer
This a beautiful but VERY flawed cookbook. Did you ever have a relative or friend who would alter recipes before giving them out to other people? Read morePublished 6 days ago by CLD
I have to agree with other reviewers who have expressed frustration with this book. When I first got it, I started baking like a madwoman. Read morePublished 1 month ago by Dusya4
Good recipes. I was a bit disappointed to find it was about a restaurant named Huckleberry and not Huckleberry recipes.Published 1 month ago by Amazon Customer
This is a book I so badly wanted to love. The cover picture of her blueberry brioche got me. That beautiful rustic picture says it all about her style and the flavours she leans... Read morePublished 3 months ago by J. Lee
I was attracted by the cover and by knowledge of the store, but I'm not so impressed/Published 4 months ago by Bill Gaskill
I'm a professional baker. I'm always dumbfounded people review cookbooks without having tried a single recipe. So I wanted to try a few before reviewing. Read morePublished 4 months ago by Amanda J. Smith