Breakfast by Chuck Williams
(Williams-Sonoma Collection N.Y.)

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Synopsis

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.
 

About Chuck Williams

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Brigit Binns has authored or co-authored twenty-five cookbooks, many of them for Williams-Sonoma. She’s also helped many of this country’s most respected chefs—like New York’s Michael Psilakis (How to Roast a Lamb, Little Brown, 2009) and Los Angeles’ Joachim Splichal (Patina: Spuds, Truffles, and Wild Gnocchi, Collins, 1995)—turn their cookbook dreams into reality.The Cook & The Butcher, her eleventh book for Williams-Sonoma, has won wide praise. Her book collaboration with the “rock-star” butcher Ryan Farr—San Francisco’s “King of Meats,”—Whole Beast Butchery (Chronicle, 2011) was nominated for a 2012 IACP award.Her husband, actor Casey Biggs, has gained fame as the “Paso Wine Man,” via a viral video spot that was awarded the Wine Spectator Video of the Year, and won several Addys.
 
Published May 12, 2003 by Free Press. 120 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Breakfast

Publishers Weekly

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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

May 05 2003 | Read Full Review of Breakfast (Williams-Sonoma Co...

Publishers Weekly

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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.

| Read Full Review of Breakfast (Williams-Sonoma Co...

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