Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen

(Hardback)

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Description

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.

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 Vizethanns 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.

Reviews

The flavors of Atlantas Buttermilk Kitchenfamed for its dazzling breakfasts and lunchesshift to coastal Maine in Suzanne Vizethanns Brunch Season, an inviting cookbook.

Puzzled by brunchs unpopularity at culinary school, Vizethann sought out a restaurant apprenticeship where her favorite meal was given five-star status by chefs with striped aprons, tweezers, and tattoos. This training and passion for culinary experimentation is exemplified in her elevated takes on brunch staples, like fruit salad zhuzhed up with vanilla-bean syrup and oven-crisped candied bacon. There are approachable instructions for making delectable baked goods from scratch, eggs for a crowd, and standout cocktails and mocktails. Seeking out top-caliber ingredients is stressed as the key to recreating these intermediate-level dishes.

The recipes are organized by season and shimmer with fresh produce and flavor vibes. Springs tender vegetables are well represented by Asparagus Grits cooked in asparagus-bottom broth and garnished with butter-sauteed tips. Tart rhubarb stars in a cobbler, and frizzled green garlic and radishes top focaccia. Summers bounty features in Vizethanns favorite recipe, Pancake-fried Squash Blossoms with Blueberry Compote (others may fancy a pairing of peach hand pies and basil sugar). Swapping crispy eggplant for the traditional English muffin in the books take on Eggs Benedict is also hard to resist.

Suggesting that brunch is coziest and most decadent in the cooler months, the book introduces layered and complicated creations like Short Rib Hash with sweet potatoes, ginger mayonnaise, and a fried egg crown. Still, all seasons can be brunch season with this soulful, satisfying cookbook, and Indulgent Chocolate Crepes with homemade raspberry jam and whipped cream are also featured. Buttermilk Kitchens flagship dishes have cameo roles in these comfort foods, too, whether their elements are folded into dressings or baked into golden sweets and savory biscuits. -- Rachel Jagareski * Foreword Reviews *

Author Bio

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 Marriners 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 Bachelors of Fine Art degree in photography from Georgia Southern University. She lives on a small farm in Northern Georgia near Atlanta.