Huckleberry: Stories, Secrets, and Recipes From Our Kitchen

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 café’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. (Oct.)