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Breakfast (Williams-Sonoma Collection N.Y.) Hardcover – May 12, 2003


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Product Details

  • Hardcover: 120 pages
  • Publisher: Free Press (May 12, 2003)
  • Language: English
  • ISBN-10: 0743243668
  • ISBN-13: 978-0743243667
  • Product Dimensions: 8.2 x 0.6 x 9 inches
  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (33 customer reviews)
  • Amazon Best Sellers Rank: #26,234 in Books (See Top 100 in Books)

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.

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

4.6 out of 5 stars
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See all 33 customer reviews
This book would be an appropriate wedding gift for a young couple.
Timothy B. Riley
For leisurely sunday mornings to formal breakfasts; there is something for everybody in this book with enough variations to keep you going.
Peter van der Velden
The recipes are fantastic and I love that each recipe has a beautiful picture to accompany it.
Clare N. Roewe

Most Helpful Customer Reviews

32 of 32 people found the following review helpful By R. S. Cirillo on February 23, 2006
Format: 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!
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19 of 19 people found the following review helpful By Russ Talbot on May 14, 2008
Format: 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.
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20 of 21 people found the following review helpful By Katie Pressnall on January 3, 2007
Format: 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.
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10 of 10 people found the following review helpful By Timothy B. Riley HALL OF FAMETOP 50 REVIEWERVINE VOICE on January 25, 2011
Format: Hardcover Verified Purchase
I love to cook breakfast for people. There is something intimate and family-like about sharing your morning with those that you love while serving them delicious comfort food made from scratch. The odd thing is, although I really enjoy breakfast food, I don't like to eat anything in the morning. Fortunately, this makes it easier for me to cook and serve everyone as I don't have to take the time to sit and eat the food that I make.

I have many Williams-Sonoma cookbooks and I enjoy and use them all. This one is no exception; it is well thought out, expertly designed, beautifully photographed, and professionally printed. One thing to keep in mind though: this is not the kind of breakfast that most people want to or should eat on a daily basis. Many of the recipes have plenty of calories, fat and salt. The Introduction even mentions that these recipes were designed with a weekend breakfast or a leisurely Sunday Brunch in mind.
Read more ›
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8 of 9 people found the following review helpful By RN on August 18, 2011
Format: Hardcover Verified Purchase
Good recipes and good pictures but not near as useful as the other Williams-Sonoma cookbooks I have. I have always been very pleased with Williams-Sonoma and have several from this line of cookbooks. There aren't as many recipes in this book as I would expect and several of the recipes in this book are pretty common recipes. If you can get the book cheap, it's probably worth it, otherwise skip it.
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4 of 4 people found the following review helpful By Dr. Mo on September 17, 2010
Format: Hardcover Verified Purchase
I love these WS cookbooks and this one is no exception. Fantastic recipes! The huevos rancheros are now a weekend staple at my house, with him saying every time, "this is the greatest breakfast I've ever had." Can't beat that praise! Also the waffles and french toast are a big hit. And this book is so helpful with instructions I've mastered the art of eggs (frying, sunny side up) to everyone's liking. Informative and delicious!
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4 of 4 people found the following review helpful By Gerball on October 11, 2010
Format: Hardcover Verified Purchase
I have several cookbooks but the Williams Sonoma series is a favorite because the layout is easy to use, a picture of the finished dish is provided, and a variety of menus is provided. I particularly like this series because the books are easy to handle and you are not overwhelmed buy sifting through non-related topics. You read about "Breakfast", "Soup and Stew", "Roasting", etc. Just follow the directions and it turns out superb.
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3 of 3 people found the following review helpful By Futon Customer on February 26, 2009
Format: Hardcover Verified Purchase
I really like this cookbook. It's beautifully made, with lovely photos of every dish (I appreciate that!). Also, there are some really great recipes too (I love the polentina)!
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