Brunch should evoke a sense of pleasure and relaxation - and perhaps also the temptation to try something new.
Food writer and broadcaster Ghillie Basan offers 50 recipes in seven themed sections: brunch in a bowl, brunch with eggs, brunch on bread, baked potato brunch, sweet-tooth brunch and boozy brunch. Featuring Scottish ingredients in traditional recipes as well as imaginative combinations - from herring in oatmeal with creamy scrambled eggs and cranachan smoothie to pancetta scallops with Caesar salad bruschetta and bacon butties with honey gooseberries - this little book is the perfect inspiration for those days when time is more generous and food less rushed.
Sprache
Verlagsort
Verlagsgruppe
Produkt-Hinweis
Broschur/Paperback
Klebebindung
Illustrationen
50 Line drawings, black and white
Maße
Höhe: 152 mm
Breite: 112 mm
Dicke: 10 mm
Gewicht
ISBN-13
978-1-78027-662-5 (9781780276625)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Ghillie Basan has written over 40 books on different culinary cultures and has been nominated for the Glenfiddich Award, the Guild of Food Writers Award and the Cordon Bleu World Food Media Award. Her food and travel articles have appeared in a huge variety of newspapers and magazines, including The Sunday Times, The Daily Telegraph, BBC Good Food magazine and Eating magazine. As a broadcaster she has presented and contributed to many BBC radio programmes. As well as running cookery workshops she also works as a flavour and food pairing consultant for bar tenders and chefs.
Bob Dewar has illustrated over 40 books, and his work has featured in the Scotsman, Herald, Sunday Post and Scottish Field.
