From the Buttermilk Kitchen, a beautiful, year-round, go-to cookbook highlighting more than 60 made-from-scratch brunch recipes incorporating fresh fruits and vegetables at their peak times of year.
&&&★ “Straightforward yet elegant and full of inspiration, this will become a go-to for home cooks looking for an excuse to make brunch for any occasion.”—Publishers Weekly, Starred Review
“The flavors of Atlanta’s Buttermilk Kitchen—famed for its dazzling breakfasts and lunches—shift to coastal Maine in Suzanne Vizethann’s Brunch Season, an inviting cookbook.”—Foreword Reviews
Brunch is a lovely way to celebrate a meal with friends and family, and a great way to make any midday or mid-week dining special. The recipes in Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen include both sweet and savory dishes, drawing ideas from Buttermilk Kitchen breakfast favorites, and adding seasonal soups and salads, as well as drinks. Chef Suzanne Vizethann’s fresh farm-to-table approach to this cookbook, divided into spring, summer, fall, and winter chapters, reflects her commitment to providing high-quality meals made with ripe, flavorful ingredients.
All of the recipes are simple yet refined, and the seasonal section openers include a list of peak ingredients for that season. For spring, you will find recipes such as Young Garlic and Radish Focaccia and Rhubarb Cobbler; for summer, Heirloom Tomato Toasts and Watermelon Mimosas; for fall, Roasted Squash Oatmeal with Crispy Rosemary Seeds and Chocolate Hazelnut Sticky Cake; for winter, Coddled Egg with Creamed Kale and Winter Citrus with Whipped Ricotta and Honey. The home cook can expect balanced dishes that are as beautiful as they are delicious.
Sprache
Verlagsort
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
Maße
Höhe: 258 mm
Breite: 206 mm
Dicke: 26 mm
Gewicht
ISBN-13
978-1-4236-6563-2 (9781423665632)
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
Suzanne Vizethann earned a degree in hospitality from the University of South Carolina. She won the Chopped competition on the Food Network cooking competition show, owned the small restaurant The Hungry Peach, and now is the chef and co-owner of the award-winning Buttermilk Kitchen in Atlanta, Georgia, and Buttermilk Kitchen at Marriner’s in Camden, Maine. She lives in Camden, Maine, with trips back to Atlanta, Georgia.
Kelly Berry, known for her wedding photography and storytelling via pictures, has a Bachelor’s of Fine Art degree in photography from Georgia Southern University. She lives on a small farm in Northern Georgia near Atlanta.
