Redefine the culinary boundaries of breakfast, brunch, and lunch. 100 recipes designed for the home cook using traditional cooking techniques and farm-fresh ingredients, Welcome to Buttermilk Kitchen includes all-time regional favorites, as well as pantry and refrigerator staples like granola, preserves, pickles, and other condiments. There are pastry recipes, beverages, vegan and vegetarian options, and a leftovers chapter. Welcome to Buttermilk Kitchen joins the trend toward healthier comfort food, balancing traditional dishes that use the very best seasonal ingredients, and creative recipes incorporating new spices and flavor combinations. Many of the dishes work for lunch or dinner, as well as breakfast or brunch. It is a cookbook that home cooks will find they can use every day of the week, any time of the day or night.
Sprache
Verlagsort
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
Illustrationen
Maße
Höhe: 257 mm
Breite: 211 mm
Dicke: 23 mm
Gewicht
ISBN-13
978-1-4236-5346-2 (9781423653462)
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 and trained in several kitchens with "Top Chef" winner Richard Blais. 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 owner of the award-winning Buttermilk Kitchen. She lives in Atlanta.
Angie Mosier is a photographer with a journalist's approach and a culinary background, collaborating with such cooking luminaries as Eric Ripert (Avec Eric) and Virginia Willis (Lighten Up Y'all - a James Beard Award Winner). She is also a food and prop stylist and has worked on Vivian Howard's Deep Run Roots and Reese Witherspoon's Whiskey in a Tea Cup. She lives in Atlanta.
