Let's Do Brunch

Sweet & Savory Dishes to Share with Friends

Written By: Brigit Binns
Few get-togethers are more enjoyable than a leisurely midday meal with friends or family—a time when both good food and good conversation are on the menu. This stunning cookbook is filled with more than 100 sweet and savory recipes, plus savvy tips on entertaining, menu planning, and more.

Whether you have a special occasion to celebrate or just want to share a relaxed midday meal with friends or family, hosting brunch is an enjoyable, no-fuss way to entertain. In these pages, you’ll find over 100 memorable recipes for inspiration, from classics like cinnamon rolls, eggs Benedict, and huevos rancheros to such modern plates as polenta with poached eggs and prosciutto, cardamom-scented almond buns, and a creamy ricotta tart with fresh peas and mint.

The recipes are organized into five chapters—sweet, savory, salads, sides, and drinks—that reflect a brunch sensibility and simplify menu planning. Plus, every recipe includes suggestions for other dishes and beverages to help you put together a winning meal. Throughout the pages, lush, colorful photography and an engaging narrative bring the foods and Settings to life. With this book in hand, you’ll be inspired to gather around the table for brunch every chance you get.

Selected recipes include:
-Applesauce and Brown Sugar Crumb Cake
-Nectarine-Almond Oven Pancake
-New Orleans-Style BBQ Shrimp and Grits
-Baked Eggs with Spinach and Cream
-Blackberry Coffee Cake
-Balsamic Bloody Mary & other great cocktail recipes!
Format: Hardbound
Publication Date: 9/3/2013
ISBN: 9781616285425
Pages: 176
Trim Size: 8.25 x 9.25 x .8

  • About the Author 
  • Press
Brigit Binns, Author: Brigit Binns has authored or co-authored twenty-five cookbooks, many of them for Williams-Sonoma. She&rsquo;s also helped many of this country&rsquo;s most respected chefs&mdash;like New York&rsquo;s Michael Psilakis (<i>How to Roast a Lamb</i>, Little Brown, 2009) and Los Angeles&rsquo; Joachim Splichal (<i>Patina: Spuds, Truffles, and Wild Gnocchi</i>, Collins, 1995)&mdash;turn their cookbook dreams into reality.<BR><BR><i>The Cook &amp; The Butcher</i>, her eleventh book for Williams-Sonoma, has won wide praise. Her book collaboration with the &ldquo;rock-star&rdquo; butcher Ryan Farr&mdash;San Francisco&rsquo;s &ldquo;King of Meats,&rdquo;&mdash;<i>Whole Beast Butchery</i> (Chronicle, 2011) was nominated for a 2012 IACP award.<BR><BR>Her husband, actor Casey Biggs, has gained fame as the &ldquo;Paso Wine Man,&rdquo; via a viral video spot that was awarded the Wine Spectator Video of the Year, and won several Addys.