Cliquez ici NEWNEEEW nav-sa-clothing-shoes Cloud Drive Photos FIFA16 cliquez_ici Shop Fire HD 6 Shop Kindle Paperwhite undrgrnd cliquez_ici Jeux Vidéo Bijoux Montres Montres

Envoyer sur votre Kindle ou un autre appareil


Essai gratuit

Découvrez gratuitement un extrait de ce titre

Envoyer sur votre Kindle ou un autre appareil

Désolé, cet article n'est pas disponible en
Image non disponible pour la
couleur :
Image non disponible

Clinton St. Baking Company Cookbook: Breakfast, Brunch & Beyond from New York's Favorite Neighborhood Restaurant (English Edition) [Format Kindle]

DeDe Lahman , Neil Kleinberg , Michael Harlan Turkell
5.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)

Prix éditeur - format imprimé : EUR 33,32
Prix Kindle : EUR 9,99 TTC & envoi gratuit via réseau sans fil par Amazon Whispernet
Économisez : EUR 23,33 (70%)

App de lecture Kindle gratuite Tout le monde peut lire les livres Kindle, même sans un appareil Kindle, grâce à l'appli Kindle GRATUITE pour les smartphones, les tablettes et les ordinateurs.

Pour obtenir l'appli gratuite, saisissez votre adresse e-mail ou numéro de téléphone mobile.


Prix Amazon Neuf à partir de Occasion à partir de
Format Kindle EUR 9,99  
Relié EUR 24,97  

Concours | Rentrée Kindle des auteurs indés - Participez au premier concours organisé par Kindle Direct Publishing et et saisissez votre chance de devenir le nouveau coup de cœur littéraire sur Amazon !

Les clients ayant acheté cet article ont également acheté

Cette fonction d'achat continuera à charger les articles. Pour naviguer hors de ce carrousel, veuillez utiliser votre touche de raccourci d'en-tête pour naviguer vers l'en-tête précédente ou suivante.

Descriptions du produit

Revue de presse

"... 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"

Présentation de l'éditeur

The Clinton St. Baking Company is one of the hottest brunch spots in a city obsessed with brunch. A tiny thirty-two-seat eatery on Manhattan's trendy Lower East Side, the restaurant draws long lines of customers who come from far and wide to sample fresh-baked goods, hearty omelets, sugar-cured bacon, and light-as-air pancakes with maple butter.

In the Clinton St. Baking Company Cookbook, owners DeDe Lahman and Neil Kleinberg share more than 100 treasured recipes that have made their restaurant a sensation. Learn the secret to their house-made buttermilk biscuits and tomato jam, irresistible muffins and scones, delicious soups and sandwiches, and their decadent, eye-catching desserts. Helpful techniques, like Neil's
patented omelet "flip and tuck," and gorgeous color photographs throughout will have readers cooking like pros in no time, and sharing the delicious results.

Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 74938 KB
  • Nombre de pages de l'édition imprimée : 224 pages
  • Editeur : Little, Brown and Company; Édition : 1 (8 novembre 2010)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • Synthèse vocale : Activée
  • X-Ray :
  • Word Wise: Non activé
  • Composition améliorée: Non activé
  • Moyenne des commentaires client : 5.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)
  • Classement des meilleures ventes d'Amazon: n°287.827 dans la Boutique Kindle (Voir le Top 100 dans la Boutique Kindle)
  •  Souhaitez-vous faire modifier les images ?

En savoir plus sur l'auteur

Découvrez des livres, informez-vous sur les écrivains, lisez des blogs d'auteurs et bien plus encore.

Commentaires en ligne

4 étoiles
3 étoiles
2 étoiles
1 étoiles
5.0 étoiles sur 5
5.0 étoiles sur 5
Commentaires client les plus utiles
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 les meilleurs panckes de New York 20 juillet 2011
J'ai eu la chance de déjeuner dans le célèbre Clinton Street Baking à New York, quand le livre est sorti je me suis précipitée pour le commander. Les recettes sont assez faciles à réaliser, il faut toutefois posséder une cup( pour l'unité de mesure, et parfois quelques ingrédients sont difficiles à trouver chez nous. Le livre est très bien fait les photos sont fidèles à ce que l'on trouve dans notre assiette, du moins au restaurant ! Et puis c'est très drôle de cuisiner des recettes en anglais...
Avez-vous trouvé ce commentaire utile ?
Commentaires client les plus utiles sur (beta) 4.5 étoiles sur 5  96 commentaires
49 internautes sur 50 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 BookHounds [...] 20 novembre 2010
Par Mary Bookhounds - Publié sur
See those pancakes on the cover? I made those! They turned out just as beautifully. A word of warning though, I would cut this recipe in half unless you have a football team lurking around. I used all of the batter and froze the remaining pancakes. One minute in the microwave and they tasted almost better than the fresh made ones. I have read about other cooks doing this with pancakes, but never tried it myself. I put them in zip lock bags with wax paper in between. Now whenever I want pancakes, I just put a couple in the microwave for about 45 seconds. My son is still talking about how good the maple butter was and it was quite simple to make. I also put aside some of that in the refrigerator for use later.

The recipes are all really good and I am working my way through the book. I found that they were quite easy to follow. All of the direction are clear and concise. The ingredients are easy to find, so no worries there like some other cookbooks. This is definitely a keeper for me.
35 internautes sur 37 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 You'll want to add this one to your collection... 3 novembre 2010
Par Lindsey - Publié sur
My cookbook stash is really too low. I don't even have a basic Betty Crocker cookbook, how sad is that? And I'm not really the best at picking out new cookbooks to add to my shelf... or I wasn't until the Clinton St. Baking Company Cookbook set the bar high for me. This very nice, hardcover book with glossy pages is full of everyday breakfast, brunch, and anytime recipes - basics like biscuits, buttermilk fried chicken, and split pea soup, and specialty dishes like baked truffled grits or coconut lemon curd cake. It's full of color photos, hints and tips, and step-by-step instructions that even I can't mess up. ;-)

So far my favorite recipe is the Blueberry Crumb Muffins. I made a batch of them one day and the next they were gone. And oh my word, SO good! They truly were the best muffins I have ever made, and were easy enough that I'll never feel that I need to go with a box mix again. In fact, just saying (or typing) "box mix" makes me feel like I'm cheating on these delicious muffins. YUM!
45 internautes sur 49 ont trouvé ce commentaire utile 
2.0 étoiles sur 5 Good ideas, recipes are OK 3 septembre 2011
Par Erika Rose - Publié sur
Format:Relié|Achat vérifié
I've made a couple recipes from this book so far. The pancakes were OK. Scrambled eggs were good, but I already knew how to make scrambled eggs. Something is off with the biscuit recipe --I think 2 tablespoons of baking powder to 2 cups of flour is way too much baking powder. Resulted in a bitter-tasting biscuit with a poor rise from inflating and (deflating) too fast [for the record, I don't use BP with aluminum]. The thing that ticks me off is I went to Martha's website and saw a video of him making "his" biscuits and he used an entirely different technique and recipe --that recipe had 8 cups of flour to 2 tablespoons plus 2 teaspoons of baking powder and he baked them at 400 degrees (not 350 as called for in this book). I then went to Food and Wine's website and they had another recipe for "his" biscuits, which again, was entirely different; although, the editors said he "contributed," which means that they recognized that the recipe he gave them was a sham [for the record, the F&W recipe has 2 teaspoons of baking powder plus 1/2 teaspoon of baking soda to 2 cups of flour, baked at 425 degrees]. I'm no mathematician, but even I can see the ratios are OFF. Hmmm. . . . . Overall, it is a beautiful book with good ideas for sprucing up breakfast and lunch. But don't think for one minute that you will actually be getting authentic (or tested) recipes if you buy this book. Neil wants you to think you're a failure in your kitchen so you have to stand in line for breakfast at his restaurant.
28 internautes sur 30 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Not just another cookbook 13 novembre 2010
Par SBB - Publié sur
Format:Relié|Achat vérifié
This is a terrific cookbook. I have a large collection of cookbooks, but this one is my new favorite. The variety of recipes is wonderful...........the pictures are gorgeous and the directions are clear and easy to follow. The restaurant tips make you undderstand that sometimes it is the little tricks you learn that make all the difference.
If you have ever been to the restaurant (Clinton Street Baking Company) and had the pancakes, the biscuits, the fried chicken, the eggs Benedict etc......... the book will be well worth it so that you can make these recipes at home.
A perfect gift for any cook you know.
20 internautes sur 22 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Great recipes, but editing errors 5 juin 2011
Par Charles Grayson - Publié sur
Format:Relié|Achat vérifié
The pancakes are great and are now my go-to recipe. However, I think many of the recipes contain editing errors:

1) The biscuits I made didn't brown and I think it's because the recipe doesn't contain baking soda; acidic batters, such as those that contain buttermilk, don't brown well.

2) The recipe for buttermilk waffles doesn't contain buttermilk

3) The white cake recipe has you fill a mixing bowl with dry ingredients and then never tells you what to do with it.

Such apparent errors wouldn't usually earn a cookbook four stars, but I'm so happy with the pancakes that I'm giving the authors the benefit of the doubt about the quality of the other recipes, assuming the correct recipe were deduced.

Note that one star would have automatically been deducted from this book because the authors fail to provide weights for the ingredients in the recipes. Shame on you.
Ces commentaires ont-ils été utiles ?   Dites-le-nous
Rechercher des commentaires

Discussions entre clients

Le forum concernant ce produit
Discussion Réponses Message le plus récent
Pas de discussions pour l'instant

Posez des questions, partagez votre opinion, gagnez en compréhension
Démarrer une nouvelle discussion
Première publication:
Aller s'identifier

Rechercher parmi les discussions des clients
Rechercher dans toutes les discussions Amazon

Rechercher des articles similaires par rubrique