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Huckleberry: Stories, Secrets, and Recipes From Our Kitchen Hardcover – September 9, 2014

4.0 out of 5 stars 136 customer reviews

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Editorial Reviews

Review

"[Nathan's] first cookbook covers foods from Huckleberry, both sweet and savory, healthy and indulgent. It also happens to boast possibly the most drool-worthy cover of all 2014 releases, shot by photographer/blogger Matt Armendariz." - Eater

"...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

Zoe Nathan and Josh Loeb are the Santa Monica–based wife-and-husband team who own and operate Huckleberry Bakery & Café, Milo & Olive, Sweet Rose Creamery, and Rustic Canyon.

Matt Armendariz is a Los Angeles–based photographer.
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Product Details

  • Hardcover: 288 pages
  • Publisher: Chronicle Books; First Edition edition (September 9, 2014)
  • Language: English
  • ISBN-10: 1452123527
  • ISBN-13: 978-1452123523
  • Product Dimensions: 8.2 x 1.2 x 10.2 inches
  • Shipping Weight: 2.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (136 customer reviews)
  • Amazon Best Sellers Rank: #29,463 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
Even though this book is lovely and has a lot of amazing recipes I can't wait to try, there are some errors. For the blueberry brioche (pg. 108) the weight measurement does not correctly correspond to the volume measurement. It calls for 1 cup + 2 Tbsp of AP flour and equates that to 280 grams. That's incorrect. Same mistake is done for the bread flour (1 cup + 2 Tbsp does not equal 280 grams). I always follow weight measurements, I wish I had checked the volume measurement prior to doing so. It was a dry disaster, wasting over 4 cups of flour and 4 eggs.

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!
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Format: Hardcover
The pictures are beautiful, the recipes inviting but the mistakes are unforgivable ! Baking is like chemistry really no room for error ! It is hurtful to waste expensive chocolate, butter, flour and eggs making muffins that are so bad they go in the trash. I want to love this book but I will not bake anything else in this book. I will move on to breakfast items with the hope I do not discover any mistakes. I hope someone edits future editions and makes corrections. Heartbreaking !
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Format: Hardcover Verified Purchase
So far I've made 2 recipes and neither worked. The fig and brown sugar muffins called for 3/4 cups oil and 4 tbs melted butter for a recipe that uses a cup of flour. Goodbye black mission figs and other ingredients. It was a soppy oily mess. There were actually pools of oil underneath the muffins in the baking tin. When I tried the recipe I ratcheted the oil to 1/4 cup and it was much better

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.
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Format: Hardcover Verified Purchase
Wow. I was so excited about this book. The chocolate chunk muffins look beautiful in the book, so I decided to make them this morning. Twice. The first time, I followed the recipe to an absolute T. The results were nothing less than disastrous. (I posted a picture below. This was after I had to remove half the batter from the muffin cups because of the overflow.) I make hundreds of muffins a week, and have never seen results like this. I decided to try again because I was determined to have chocolate chunk muffins. This time, I used half the amount of yogurt, and did not use a mixer like the recipe says to do. They turned out better, but still sunk in the middle. The taste was decent, but they looked terrible. The texture is super light and airy, not dense like you would expect from a muffin. Waste of money on the book, and on ingredients. Now I am to afraid to try anything else in the book. Ridiculous.
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Format: Hardcover
Huckleberry by Zoe Nathan with Josh Loeb and Laurel Almerinda -- has to be one of the most stunningly, gorgeous books I have seen. Much credit goes to the marvelous recipes - but also to Matt Armendariz who is a genius of photography.

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.
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