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Gale Gand's Brunch!: 100 Fantastic Recipes for the Weekend's Best Meal Hardcover – April 7, 2009
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From Publishers Weekly
Brunch is one of the weekend's best assets, but people often think they must rely on the same old recipes, or else eat out, to enjoy it. Pastry chef and restaurateur Gand (Short and Sweet Dessert Deck) shows that plenty of brunch dishes, many of them even better than what is served at restaurants, are within reach. Gand, writing with Matheson (coauthor of Wine Mondays) starts with an enticing assortment of drinks (e.g., white hot chocolate and a three-alarm Bloody Mary), then a chapter on brunch's eggy foundations—omelets, stratas, frittatas, quiches and crêpes, each with appetizing variations—that will please any brunch crowd. In subsequent chapters, Gand hits the sweet and savory high points, from pancakes and doughnuts to onion tarts and cheddar grits. She amps up classics like French toast by using sliced almonds and ciabatta bread and transforms others, so that a bacon-scallion scone, for instance, comes out light and flavorful rather than resembling the usual floury hockey puck. She also mixes things up with less common items such as pretzels, pot stickers and a lemony wheat berry salad. Accessible instructions, basic preparation tips and make-ahead hints ensure that both beginners and those who think cooking brunch is too bothersome will find this volume to be inspiring. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
About the Author
GALE GAND is a James Beard Award—winning pastry chef and executive pastry chef and co-owner of the world-renowned Chicago restaurant Tru. She also is consulting pastry chef and partner of Cenitare Restaurants, LLC, which encompasses Osteria di Tramonto, Tramonto’s Steak and Seafood, and RT Lounge, all in the Chicago area. The host of Sweet Dreams, Food Network’s first daily show devoted to baking, she is the author of six previous cookbooks, including Gale Gand’s Just a Bite and Chocolate and Vanilla.
CHRISTIE MATHESON is a food and lifestyle writer whose work has appeared in Glamour, Cooking Light, and the Boston Globe Magazine. She is the coauthor of Confetti Cakes and Tea Party.
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The pictures are excellent, and the ideas have made my last couple of brunches lovely. The fruit butters are divine. The chapter on basics covers omelets, strata, frittata, quiche, & crepes...yes, the basics for any brunch - eggs! And in "Bites" she uses quail eggs, something I always keep on hand, but most people think of as an unusual ingredient.
I use her zucchini rounds with roasted tomatoes & goat cheese as an hors d'oeuvre at dinner, as well as brunch. I tend to roast up a bunch of tomatoes at a time and keep them on hand, too.
For some reason, I always like to find a selection of menus in a cook book - this has a wide selection.
Recommended for anyone who likes to serve a nice brunch.