Breakfast (Williams-Sonoma Collection N.Y.) [Hardcover]

Brigit Binns (Author), Chuck Williams (Editor)

Book Description

Publication Date: May 6, 2003

Buttermilk waffles drizzled with melted butter and maple syrup, a warm omelet filled with melted cheese and seasonal vegetables, or a helping of perfectly crisp hash browns. These classic breakfast dishes are always delicious and provide plenty of energy for the day ahead.

Williams-Sonoma Collection Breakfast offers more than 40 recipes, ranging from old favorites to fresh new ideas. Whether you are looking for a dish to prepare in advance and eat on a busy weekday, such as almond-currant scones or homemade granola, or a special treat to enjoy on a more leisurely weekend morning, such as blueberry pancakes or a savory frittata, this book has recipes to suit all tastes. And for special brunch gatherings, an entire chapter of original recipes -- including sweet cherry and cheese blintzes as well as a hearty wild mushroom quiche -- will help you plan an irresistible menu to share with family and friends.

Vivid, full-color photos make it simple to choose which dishes to prepare, and photographic side notes give insight into the many ingredients and techniques used throughout the book, making Breakfast much more than just a fine collection of recipes. In addition, an informative basics section and glossary provide you with all you need to know to prepare the first -- and most important -- meal of the day.

Eating a satisfying, well-balanced breakfast is undoubtedly the best way to begin any morning. Classic dishes such as omelets, buttermilk waffles, or old-fashioned oatmeal not only are delicious, but also give us the energy we need to make the most of the day.

Williams-Sonoma Collection Breakfast offers more than 40 easy-to-follow recipes, including enduring favorites and inspiring new ideas. In these pages, you will find simple breakfasts ideal for busy weekday mornings as well as more elaborate dishes perfect for brunch entertaining. This beautifully photographed recipe collection is sure to become an essential addition to your kitchen bookshelf.

Editorial Reviews

From Publishers Weekly

In this installment of its popular cookbook series, Williams-Sonoma turns its attention to the most important meal of the day, providing foolproof recipes for breakfast favorites like Lacy Hash Browns and Cinnamon Rolls. The Eggs Benedict recipe cooks up a gorgeous high-fat treat, using egg yolks, whole eggs, and lots of butter. More virtuous, the Oatmeal with Dried Fruit and Brown Sugar is thick and filling, just slightly sweet, and requires only a few minutes in the kitchen. A perfect brunch-party dish, the Goat Cheese and Spanish Ham Soufflé would, with a salad on the side, also make for a sophisticated supper. Glossy glamour shots of eggs, bacon and pancakes round out the book, and are sure to tempt even those for whom the first meal of the day is usually nothing more than a cup of coffee.
Copyright 2003 Reed Business Information, Inc.

About the Author

Brigit L. Binns is a food writer and recipe consultant based in southern California. She is the author of Hors d'Oeuvre, also in the Williams-Sonoma Collection, Polenta, the Palm Cookbook, and Jody Maroni's Sausage Cookbook. She is coauthor of Cowboy Cocktails, Cuisine Naturelle, and the R&214;ckenwagner and Patina restaurant cookbooks. A graduate of England's Tante Marie cooking school, she lived in Europe for 10 years, where she owned a catering business.

Product Details

• Hardcover: 120 pages
• Publisher: Free Press (May 6, 2003)
• Language: English
• ISBN-10: 0743243668
• ISBN-13: 978-0743243667
• Product Dimensions: 9.3 x 8.7 x 0.7 inches
• Shipping Weight: 1.5 pounds (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (15 customer reviews)
• Amazon Best Sellers Rank: #26,812 in Books (See Top 100 in Books)
  • #12 in Books > Cookbooks, Food & Wine > Meals > Breakfast

More About the Author

Author or co-author of twenty-five cookbooks and editor of many others, Brigit has collaborated with some of the country's most respected chefs, including New York's Michael Psilakis and Los Angeles' Joachim Splichal. She has not only written over two thousand recipes, she's translated countless non-user-friendly restaurant recipes into language (and results) the home cook can be proud to present to friends and family.

Meat has been much on her mind of late--not that it was ever far from the forefront. The Cook & The Butcher, her eleventh book for Williams-Sonoma, has just gone into wide release after six months exclusive to Williams-Sonoma stores and online. Her collaboration with San Francisco's "King of Meats," the rock-star butcher Ryan Farr, Whole Beast Butchery, comes out hard on its heels at the end of September. And, she foresees another sausage compendium in her future. (The first, 1997's Jody Maroni's Sausage Kingdom Cookbook, remains fresh and snappy to this day.)

Another recent collaboration, Mr Sunday's Soups (with Lorraine Wallace), topped the Amazon cookbook rankings for many, many months. Michael Psilakis's book How to Roast a Lamb, earned a James Beard nomination.

A Little Back-story: During ten years living in Europe, Brigit graduated from England's Tante Marie cooking school, owned a catering business in Spain, and edited the Costa del Sol's English-language magazine. She now divides her time between California's Central Coast wine country and New York's Hudson Valley. She has a black-and-white dog named Stella and an incredibly wonderful husband named Casey (aka "Paso Wine Man"--see the viral video on Youtube!). Together, they make Brigit's life most eminently worth living.

Television:
In addition to three appearances on the Today Show and various visits to regional television news programs, she developed the concepts and wrote 90 shows for the second season of Food Network's series Too Hot Tamales. At the time, the two hosts felt they had exhausted the Mexican repertoire and wanted to feature other Latin cuisines. Brigit brought Brazil, Cuba, Peru, Spain, and Portugal into their kitchen, thus helping to launch their pan-global explorations.

Teaching, Training, Travel:
Brigit has taught cooking classes for adults and children all over the country.
She earned a B.A. in Chinese Studies from Lewis & Clark College (additional coursework at Georgetown University, Soochow University, Taipei, and Monterey Institute of International Studies).

She has traveled extensively in Italy, France, Spain, Britain, and the interior of the U.S.A. Her irreverent driving-and-eating blog, Roadfoodie, became a cult classic and was named one of the "Best Food & Drink Websites" by the Huffington Post.

Customer Reviews

Most Helpful Customer Reviews

24 of 24 people found the following review helpful:

5.0 out of 5 stars Great Recipes, Super Cookbook, February 23, 2006

By 

R. S. Cirillo "Rick Cirillo" (Dallas, TX) - See all my reviews
(REAL NAME)   

This review is from: Breakfast (Williams-Sonoma Collection N.Y.) (Hardcover)

This is the 6th book in the William Sonoma Collection that I have purchased. Each book has been a triumph in terms of the recipes included in the book. The Breakfast edition was no exception! I have tried 4 of the recipes so far and have found them all easy to make and superb in taste. I have not found a recipe in any of this collection of cookbooks that I wouldn't make again! I'm very statisfied. I wish they would make more of them!

15 of 15 people found the following review helpful:

5.0 out of 5 stars A MUST HAVE!!, May 14, 2008

By 

Russ Talbot (Ontario, Canada) - See all my reviews
(REAL NAME)   

This review is from: Breakfast (Williams-Sonoma Collection N.Y.) (Hardcover)

This book was recommended to me by a B&B owner in Niagara On The Lake. After opening my own B&B I purchased a copy for myself. I consider it my "bible" of breakfast cookbooks. The recipes are varied, not complicated or time consuming and most important...they work!!
My friend has just opened up a B&B and I purchased the book for her.
I highly recommend it.

16 of 17 people found the following review helpful:

4.0 out of 5 stars Beautiful layout, OK recipes, January 3, 2007

By 

Katie Pressnall (San Diego, CA United States) - See all my reviews
(REAL NAME)   

This review is from: Breakfast (Williams-Sonoma Collection N.Y.) (Hardcover)

I love how this book is structured. As with all the Williams Sonoma books, each recipe has a full color picture to go along with it. The recipes are okay. The hashbrowns were tasty, but the French Toast turned out awful. The book recommended letting them soak in batter for 10-30 minutes, making them too soggy to be edible. Play around with the recipes in this one - you can't always follow the instructions verbatim.