Let's Brunch:100 Recipes for the Best Meal of the Week

by: Belinda Smith-Sullivan (Author),Susan Bason Hayward(Photographer)

Publisher: Gibbs Smith

Publication Date: September 8, 2020

Language: English

Print Length: 176 pages

ISBN-10: 1423655354

ISBN-13: 9781423655350

Book Description

Lend a little Southe hospitality to your brunch menu with approximately 85 flavor-packed recipes for breakfast and brunch, including front porch-worthy libations, from Chef Belinda Smith-Sullivan in her newest cookbook Let's Brunch.Brunch, a meal designed for leisure and good times spent with family and friends, is the perfect target for Belinda Smith-Sullivan’s Southe flavors and hospitality. Smith-Sullivan grew up at her grandmother’s elbow, leaing how to cook from scratch long before she had any professional training. This down-home connection to food is the base for her more sophisticated ingredient and spice combinations. Chef Belinda offers up some of her tastiest dishes yet with brunch menu ideas like Collard Green and Rice Casserole served with Sugared Peppered Bacon, a side of Rosemary Biscuits smeared with Meyer Lemon Marmalade, and a Pomegranate Mimosa to toast a great start to the day.With more than 85 satisfying recipes, the cookbook is divided up into chapters that focus on starters, soups, and salads; eggs dishes; casseroles; breakfast meats; pastas; grits; sandwiches; breads; jams and syrups; desserts; and beverages that include hot drinks, juices, and alcohol libations.
Lend a little Southe hospitality to your brunch menu with approximately 85 flavor-packed recipes for breakfast and brunch, including front porch-worthy libations, from Chef Belinda Smith-Sullivan in her newest cookbook Let's Brunch.Brunch, a meal designed for leisure and good times spent with family and friends, is the perfect target for Belinda Smith-Sullivan’s Southe flavors and hospitality. Smith-Sullivan grew up at her grandmother’s elbow, leaing how to cook from scratch long before she had any professional training. This down-home connection to food is the base for her more sophisticated ingredient and spice combinations. Chef Belinda offers up some of her tastiest dishes yet with brunch menu ideas like Collard Green and Rice Casserole served with Sugared Peppered Bacon, a side of Rosemary Biscuits smeared with Meyer Lemon Marmalade, and a Pomegranate Mimosa to toast a great start to the day.With more than 85 satisfying recipes, the cookbook is divided up into chapters that focus on starters, soups, and salads; eggs dishes; casseroles; breakfast meats; pastas; grits; sandwiches; breads; jams and syrups; desserts; and beverages that include hot drinks, juices, and alcohol libations.