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Huckleberry: Stories, Secrets, and Recipes from Our Kitchen (Englisch) Gebundene Ausgabe – 1. Oktober 2014

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"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

Über den Autor und weitere Mitwirkende

Head baker and co-owner Zoe Nathan runs the show at Huckleberry Cafe but, together with her husband, Josh Loeb, is co-owner of four bustling restaurants in L.A. Zoe is a Santa Monica native who trained at Tartine Bakery, but was keen to bring SF-style stellar baking to the L.A. Basin. She was hired as the pastry chef at Rustic Canyon, fell in love with owner Josh Loeb and together they have opened a very successful group of special restaurants: Huckleberry Cafe (2009), Sweet Rose Creamery (a boutique ice cream shop, in 2010), Milo & Olive (a bread and pizza bakery, in 2011). Check out the website:


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Die hilfreichsten Kundenrezensionen auf (beta) 51 Rezensionen
69 von 70 Kunden fanden die folgende Rezension hilfreich
Lovely but has errors 19. September 2014
Von Aniseh Kadivar - Veröffentlicht auf
Format: Gebundene Ausgabe Verifizierter Kauf
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!
36 von 36 Kunden fanden die folgende Rezension hilfreich
The pictures are beautiful, the recipes inviting but the mistakes are unforgivable 20. Oktober 2014
Von Anneka - Veröffentlicht auf
Format: Gebundene Ausgabe
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 !
35 von 37 Kunden fanden die folgende Rezension hilfreich
Yellow Polka Dot and Cookbook Love (Some errors see notes) 10. September 2014
Von Andrew'sMom - Veröffentlicht auf
Format: Gebundene Ausgabe
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. Fig brown sugar muffins, lemon cornmeal with lemon glaze (a tear fell when I saw that recipe and photo - beauty), bacon cheddar muffins. Then we have in another chapter maple bacon biscuits, lemon pistachio cake, apple buckwheat cake, chocolate, chocolate tea cake...oh my.

There is a small section on bagels - thank you Zoe. Denver is a wasteland of bad bagels. I'm from New York..I know bagels. I will be making some bagels soon!

The flaky dough section - beautiful instructions. Tutorials on every technique and many, many photos. We have onion, potato and bacon galette, vanilla apricot tart both which look scrumptious. There is a cobbler and crumble section. Maple bacon bread pudding, cornbread pudding and this incredible fresh corn cornbread which appeared to be moist and tasty. Yes, that picture screamed "I am not a dry cornbread". Huge cornbread lovers in our house. We have a fried chapter! Doughnuts, beignets -- and a huge breakfast section with pancakes, frittatas, egg on top recipes and a sandwich section which includes beer braised pork on toast with "an egg on top" and a fried green tomato with bacon and spicy slaw tartine.

I have started a cooking group to work our way through this book. Facebook - Cooking and Baking Through Huckleberry. Come join us.

I received this book to review but I'm buying additional copies as gifts.
43 von 47 Kunden fanden die folgende Rezension hilfreich
So far I'm disappointed as the measurements for the brioche recipe do not ... 18. September 2014
Von J. Kim - Veröffentlicht auf
Format: Gebundene Ausgabe
So far I'm disappointed as the measurements for the brioche recipe do not work out. When I buy a book with recipes for baked goods, I expect the measurements to be exacting, but I was really annoyed to find that for at least one recipe the listed measurements for flour do not translate between grams and cups. I.e., it says to use 1 3/4 cups or 185 of bread flour but that doesn't make sense. 1 1/2 cups of flour is already more than 185 grams of bread flour. The same applies for when Nathan calls for 1 3/4 cups of all purpose flour. So... Which is it? Do I want to use the listed ingredients in grams or cups?
20 von 20 Kunden fanden die folgende Rezension hilfreich
When I tried the recipe I ratcheted the oil to 1/4 cup and it was much better Tried the fresh corn cornbread 21. Oktober 2014
Von Michael H - Veröffentlicht auf
Format: Gebundene Ausgabe Verifizierter Kauf
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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