Breakfast recipes cookbook
The best crowd-pleasing recipes from widely acclaimed country inns and bed and breakfasts in the United States are collected in this unique cookbook and travel guide. One of the largest and most comprehensive books of its kind, it includes inns from every state and 1,700 recipes.
Taking this superb book as your guide, without leaving home you can sample the delectable breakfast fare that has made B&Bs the choice of thousands of sophisticated travelers in recent years. Includes more than 300 recipes set off with more than 200 illustrations, 93 in full color.
Celebrates the simple pleasures of a good breakfast with 288 recipes for traditional favorites, devises new approaches to old breakfast dishes, and creates some 40 breakfast menus guaranteed to make the first meal of the day the best.
Ingram
A celebration of the simple pleasures of a good breakfast with 288 recipes for traditional favorites. Cunningham devises new approaches to old breakfast dishes and creates some 40 breakfast menus guaranteed to make the first meal of the day the best. 15 illustrations.
Manhattan's tiny Good Enough to Eat restaurant is a local treasure. Featuring delicious breakfast fare, it's become the better-come-early stop of choice for fabulous omelets, pancakes, blintzes, waffles, and more. The Good Enough to Eat Breakfast Book, by the restaurant's chef-owner, Carrie Levin, offers over 150 of the spot's best recipes for its famed American dishes. Those of us who wish we could eat breakfast three times a day, as well as anyone hankering for the likes of a Vermont Cheddar-Apple Omelet, Sour Cream Coffee Cake with Crumb Topping, and Lemon Poppy Seed Waffles, will be delighted.
In chapters that cover the full range of breakfast specialties--from eggs (Levin supplies 20 recipes for these alone) to waffles, French toast, quick and yeast breads, doughnuts, and more--Levin presents easy, approachable formulas. Also included are tips and techniques (her beating method ensures creamy, golden scrambled eggs), serving ideas, and recipes for condiments like the house's beloved strawberry butter. Included also are chapters on salads and sides like hashed brown potatoes, spoonbread, and broccoli slaw, as well as brunch menus and beverage recipes like those for Pink Cherry Lemonade and Coconut Grapefruit Smoothie. It's hard to imagine a better compilation of start-the-day recipes, or one that's easier to put to use. --Arthur Boehm
Jerry Liddell, executive producer, Food Network
"Breakfast...just got better... as important to a fabulous breakfast...as the properly seasoned omelette pan..."
Elizabeth L. Dribben, New York radio commentator and producer
"...lipsmacking, inventive, creative, homey, and--best of all--'regular person in the kitchen'-friendly."
Pia Nordlinger, food columnist, New York Post
"...full of energy... Levin's recipes reflect twenty years of tinkering and one lively personality."
From Publishers Weekly
This second book follows the same basic premise as Garten's phenomenally popular Barefoot Contessa Cookbook: simple, elegant home cooking with good ingredients and a minimum of fuss. It takes a certain amount of chutzpah to include ordinary chicken noodle soup and mashed potatoes and gravy in a cookbook, but Garten pulls it off with heart and style. Dinners are conceived as crowd-pleasers, with a big nod to Italian home-cooking: oven-fried chicken, penne with five cheeses, Sunday rib roast, risotto, lasagna. Like other cookbooks with a specialty-shop pedigree (such as Silver Palate), Garten's book is inflected with a certain catering mentality-a lot of salmon, sun-dried tomatoes, the inevitable Curry Chicken Salad, the forgiving and easy Chicken with Tabbouleh. However, these recipes manage to seem not dated but just reasonable solutions to the eternal problem set of practicality, flavor and time. With photographs of the dishes on nearly every spread and a nice, open format, Garten's book is easy to use. Sections on desserts, kids, and brunch complete this fine snapshot of real-life cooking and the joys of eating in.
Copyright 2002 Reed Business Information, Inc
Huckleberry Hotcakes, Orange Scones, Oatmeal Peach Muffins, Blueberry Coffee Cake--these are just a few of the delights that make a bed-and-breakfast stay so special. Frieberg has collected the very best recipes from 120 Pacific Northwest B&Bs--delectable fare that's guaranteed to get the day off to a great start. 15 line drawings.
With the Breakfast in Bed California Cookbook, you won't have to visit a B&B or be a gourmet cook to make an elegant breakfast. Carol Frieberg has compiled 120 signature recipes from select California bed-and-breakfast inns. Easy to prepare and striking when served, these creative dishes will transform your morning meal into an event worth savoring.
Ingram
Bring the simple elegance of a B&B into your home with these 120 signature recipes from select California bed-and-breakfast inns. Easy to prepare and striking when served, these creative dishes will transform the morning meal into an event worth savoring.
Chock full of tantalizing recipes that have been dished up to travelers during their stays at our exceptional Michigan B&B's. You will find a variety of recipes from breakfast favorites to snack-time treats. Lemon Poppy Seed Muffins, Toasted Almond Sticky Buns, Bubble Bread Coffee Cake, Broccoli Bake, and Oatmeal Pecan Dreams are featured, along with many more. Find many great household hints to make your housekeeping minutes count - shortcuts from the innside. Also includes line drawings and information about the 95 participating inns, making this book a useful travel guide. Features a special lay-flat binding.
Regardless of their bad press in recent decades, eggs are here to stay. Recipes include all the domestic classics, along with some exotic surprises. There is also a chapter on egg-essential basics such as the perfect pound cake, the supreme souffle, and the zenith in zabaglione. Why not give the "incredible, edible egg" a break and rediscover this low cost, high-protein, low-fat and highly versatile food.
