The Book of Great Breakfasts and Brunches [Hardcover]

Terence Janericco (Author)

Book Description

Publication Date: July 29, 1993

This book presents many exciting, delicious, and interesting dishes for breakfasts and brunches besides giving delightful suggestions on how and when to entertain early in the day. In response to growing concerns about nutrition, The Book of Great Breakfasts and Brunches provides a host of healthy meals as well as traditional favorites.

Editorial Reviews

From the Inside Flap

The Book of Great Breakfasts and Brunches Terence Janericco This book presents many exciting, delicious, and interesting dishes for breakfasts and brunches besides giving delightful suggestions on how and when to entertain early in the day. In response to growing concerns about nutrition, The Book of Great Breakfasts and Brunches provides a host of healthy meals as well as traditional favorites. It includes convenient arrangement of chapters and foods within the chapters and gives recipes and tips on how to prepare them simply and quickly. The selections include quick early-in-the-day offerings like coffee and a roll as well as leisurely Sunday or holiday celebrations. The brunch choices offer a variety of fare from pasta to meat dishes, appetizers to one-dish meals, and range from the sybaritic Eggs Benedict to a diet-conscious but delectable baked cod with tomatoes. The author provides recipes for:

• Basic sauces and preparations—With ideas on how to enhance the flavor of many dishes
• Appetizers—Features recipes to gently awaken the taste buds or get you started with a burst of energy
• Beverages—Healthy non-alcoholic alternatives allow you to suit the needs of all your guests, not just those Bloody Mary and Mimosa mavens
• Breads and muffins—A masterful selection of easily made doughnuts, coffee cakes, pastries, and muffins to enjoy with a meal or alone
• Pancakes and waffles—Dozens of ideas from flavored butters to non-fat toppings and luscious syrups help you create an extraordinary palette of flavors
• Quiches and crêpes—Creative ways to use fresh foods and leftovers to make exciting, low cost offerings

Mr. Janericco clears up much of the misinformation about healthy eating and shows how a balanced diet can not only include fat-free syrups and fruits, but can also allow you to enjoy guilt-free the traditional offerings including eggs and quiche. The theme of The Book of Great Breakfasts and Brunches is how to prepare innovative and delicious meals to please the most demanding palates. The range of exciting meals will appeal to the professional chef and the home cook.

About the Author

About the Author Terence Janericco owns the Terence Janericco Cooking Classes, runs a catering business, and teaches at Newbury College in Boston. Among his works are Soups for the Professional Chef, The Book of Great Hors d'Oeuvre, and Vegetable Cookery.

Product Details

• Hardcover: 320 pages
• Publisher: Wiley; 1 edition (July 29, 1993)
• Language: English
• ISBN-10: 0471285390
• ISBN-13: 978-0471285397
• Product Dimensions: 9.2 x 6.2 x 1.2 inches
• Shipping Weight: 1.4 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #1,936,181 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

5.0 out of 5 stars A Master Breakfast/Brunch Book, March 2, 2010

By 

Nik "Nik C." (Brooklyn, N.Y. USA) - See all my reviews

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This review is from: The Book of Great Breakfasts and Brunches (Hardcover)

This book is truly worth its weight. Janericco has put together master recipes that any and all (including myself) can make with superb directions. The book is filled with almost every type of edible food you can imagine. The format of the book is wonderful making breakfast and brunch a cinch to put together. The book is comprised of sevearal chapter beginning with drinks. There is a long list of drinks to choose from alcholic and non-alchoholic, hot and cold. After this section comes the quick breads and pastries, including recipes for bran muffins, cheese muffins and more. Then comes the yeast breads, cakes, scones, a formidable list including all of the b&b regulars such as challah, brioche and its non -yeast alternative, as with doughnuts, with varaitions. There are crumb cakes, muffins and scones with jelly/jam and fillings inclusions (yes there are recipes for those also). There are crepes pancakes, and waffles in abundance. After are two section on eggs and quiche. While there are only a nice handful of quiche and variations, there are pages ontop of pages of egg recipes, technique and style. Mr. Janerrico leaves nothing to be desired here. Then we have our meat sections, fish and shelfish, poultry, beef, pork (ham, bacon, etc.) and more. Vegetable and pasta follows, fruits and basic sauces and preparation top off this book. Also, somewhere in all of this this chef has even managed a small section on appetizers. If that's not enough I do not know what is. The master chef has done a master job.

Again, the recipes in here are easy and very simple. The techniques decribed are simple and the direction is just that, direct, without scaring you or me... Learning how to cook doesn't have to be scary when you heve such a wonderful guide with wonderful recipes for you to make and all to enjoy. Mr. Janerricco being the teacher that he is teaches us how to get along by ourselves just fine. His fruits dessert book accomplishes the same thing ie. ease and understanding. Two great books. Highly recommended. Enjoy!

Fabulous fruit desserts: Their preparation, presentation & creation