I’M YOUR HUCKLEBERRY

The Huckleberry Cookbook and Giveaway

Huckleberry Fresh Blueberry Brioche
We have been hearing about and catching instapeeks into this cookbook for a long time now, and finally, Huckleberry: Stories, Secretes, and Recipes from Our Kitchen, the first cookbook from Los Angeles baker, pastry chef, and restaurateur Zoe Nathan, is here!

This past weekend, we had the privilege of tasting at least a dozen of the cakes, biscuits, breads, and other brunch dishes from the book, all prepared by the chef herself in her home kitchen in Santa Monica! All of it was, as you would guess, pretty incredible.

In the next couple of days, we’ll be sharing a recipe or two from our copy of the cookbook including the one for the Fresh Blueberry Brioche in the photo above, but in the mean time, we’ve got a giveaway for one lucky TasteSpotting reader: an autographed copy of the Huckleberry cookbook and the mini market totebag that was gifted to us at the preview brunch. Inside the gift bag: coffee from a local Los Angeles roaster, a bag of Huckleberry Cafe’s Museli with a recipe, and a bottle of Huck Hot Sauce.

(There were actually two bags of coffee but we’re keeping one for the TasteSpotting HQ Kitchen. Come on, we’re not saints here.)
huckleberry cafe cookbook giveaway

How to Enter the Huckleberry Cookbook Giveaway

  1. Since the Huckleberry cookbook is all about pastries, sweets, and brunch, answer this question in the comments section of this post: What is your favorite brunch dish? Do you keep it simple with a bowl of oatmeal and fruit? Do you swoon over sky high stacks of fluffy pancakes dripping with syrup? Do you like to dig into hearty hashes and eggs? It doesn’t have to be anything from the book, and it doesn’t matter what you say, as this is a random drawing, but it does matter that you do comment with something.
  2. Make sure to enter your email address in the box provided so we can contact you
  3. Share this giveaway post with your friends on facebook and twitter! (not required, but we’d love the help!)

You have until Friday Friday September 12, 2014 at 5 PM PST to comment.

Everyone is welcome to comment to enter, but we can only ship this stuff in the U.S. (So if you’re outside the US and win, you just need to provide us with a US mailing address to send!)

Good luck!

And in case anyone is wondering about us in the TasteSpotting Test Kitchen, while we appreciate all the decadent sweet things, our favorite brunch dishes always involve avocado and eggs.

P.S. Here is the official information and announcement for the cookbook: “When Zoe Nathan opened the doors to her Huckleberry Café & Bakery in 2009 with Co-owner and husband Josh Loeb, the line formed instantly, with guests eagerly waiting for a taste of her burnished savory scones, a messy bite of her egg sandwich on freshly baked country bread, or a tasty tangle of brisket hash. Huckleberry, the award-winning baker’s first cookbook and written with Loeb and Bakery Director of Operations Laurel Almerinda, will be released by Chronicle Books on September 9, 2014. In addition to 115 recipes for Zoe’s now legendary brunch dishes, sweets, sides, and pastries, Huckleberry features a behind-the-scenes look at the buzzing energy of a bakery and how-to sequences for mastering basic baking techniques. With chapters creatively outlined by the time in which a bakery starts preparing its baked goods and dishes, and nearly 150 photographs by celebrated food photographer Matt Armendariz, Huckleberry brings Huckleberry — and all the good times it holds — into your own kitchen.”

photo of Fresh Blueberry Brioche: Matt Armendariz for Huckleberry http://credit-n.ru/offers-zaim/4slovo-bystrye-zaymi-online.html

by Sarah J. Gim on September 9, 2014 · 1 comment

{ 1 comment… read it below or add one }

Jessica T. September 11, 2014 at 10:27 am

Maybe it’s the California in me, but I like to have avocado and salsa in my brunch. Use those to replace hollandaise and ham in Eggs Benedict, add chorizo or barbacoa, and you’ve got my favorite Sunday morning dish.

Reply

Leave a Comment

Previous post:

Next post: