Interview With Zoe Nathan, Author Of Huckleberry
My family. Things are always changing over here. At first I was always in the kitchen and then I had kids and was at home more. Baking at home became more fun and I loved the idea of having my food with friends and family. I thought it would be really awesome to have a great book of recipes that people could make and tweak into their own for their families. How did you pare down what recipes you wanted to include in your cookbook, Huckleberry, Really, I just put in my favorites during the first pass.
After that I tried to fill it in and make it feel even so it had all the seasons covered and the book could be used year round. It's also a history of Huckleberry. For example, Huckleberry doesn't serve pancakes anymore so this book's pancake recipes are a chronicle of what we were and what we are now. Huckleberries aren't something most people are familiar with. How did you choose this name for your business, and from there your book, My husband and I chose the name Huckleberry because it's an American bakery.
I've learned all about French cuisine and there are plenty of French bakeries, but I feel this place is so American and Californian. I didn't want it to sound like something it's not. Aside from the eating what makes cooking so enjoyable for you, For me, I find it really relaxing. I love it. I love what I do.
I love it because it keeps me present and in the moment. It makes me use all my senses. I like giving people jobs and shooting the shit with them. I like creating food with my husband. I love cake batter and I love sticking my fingers in the cake batter.
As it goes with cookbooks there's almost always a deadline that caused a recipe to get left out or a recipe that just didn't get perfected in time. Was there a recipe you wish had made it into the book, We had a lot of traditional bread recipes and a descent dough chapter but it all got cut, sadly.
The one other recipe I wish had made it in was a whole wheat raspberry butter cake. The publishers felt it was too dessert-y, but I think you can eat it anytime. It has so much butter and it's just so good. How would you encourage a nervous new baker to gain confidence in the kitchen,
I would say follow these recipes to the letter two times and then stop following them once you're familiar with the recipe. Mess with it and realize that baking isn't about being perfect. It's about enjoying yourself. All those rules and the expectation of being perfect take the fun out of it.
If you screw up, who cares, There's always Ben & Jerry's. What was one of the best things you've eaten recently that wasn't something of your own, We often eat at our other restaurants. Recently, some roasted carrots with curry and yam puree at Rustic Canyon was just amazing. You're stuck on a desert island and can only have bacon or eggs for breakfast the rest of your life.
Which do you choose and why, Ooo, eggs for sure. I can whip up eggs for the rest of my life a million ways. I have company coming over in a half hour. What recipe should I make from Huckleberry, A bunch of those egg dishes. Smashed avocado toast, and there's a ton of sandwiches.
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