Williams-Sonoma Essentials of Breakfast and Brunch: Recipes, menus, and ideas for delicious morning meals

Front Cover
Oxmoor House, Apr 20, 2008 - Cooking - 288 pages
2 Reviews

Packed with practical tips and stunning photography, Williams-Sonoma Essentials of B & B is the latest in the popular Essentials series. It offers a range of recipes for meals served from early morning through lunchtime. The book includes information on seasonal ingredients and pantry essentials, entertaining ideas, instructional tips on how to make the perfect cup of coffee or tea, and helpful suggestions for setting up an omelet and bagel bar. Eight sample menus cover several occasions, from a summertime breakfast to a holiday brunch. The recipes feature both classic favorites and exciting new creations. Features: Over 130 delicious recipes; full-color photography Suggestions for alternative ingredients, recipe variations, and accompaniments Comprehensive glossary of ingredients and culinary terminology

What people are saying - Write a review

Essentials

User Review  - rdeep - Overstock.com

This book is a delight. The recipes are easy to follow and the ones weve used have been great! Weve used the breakfast casseroles for overnight guests since they can be prepared ahead and dont interfere with having a great meal and a good visit! Read full review

WS Breakfast & Brunch

User Review  - mrassie - Overstock.com

As usual williamsonoma delivers.....Great recipes for the basicupdated to the home gourmet. Beautiful photos & recipes easy enough for the home gourmet to follow.....Had to have it with my other WS cookbooks!! ... Read full review

About the author (2008)

A treasured American icon, Chuck Williams opened the first Williams-Sonoma store in the town of Sonoma in 1956, later moving it to San Francisco. His humble shop has now grown to more than 260 stores across the country. Under his watchful eye, more than 300 branded cookbooks have been published to date. America's best-loved brand of cookbooks have sold over 32 million copies.

Georgeanne Brennan grew up in Southern California and attended the San Diego State University, the University of Aix-Marseille in Provence, and the University of California at San Diego. After returning to California to start a teaching position, Brennan and a friend started a vegetable seed company that they promoted with a recipe-filled catalog. The pair struck success and began writing weekly columns for the San Jose Mercury News and the San Francisco Chronicle. Brennan published Apertif: Recipes for Simple Pleasure in the French Style, which won the Julia Child Cookbook Award in the Food & Spirits Category and The Food and Flavors of Haute Provence, which won the James Beard Award in the International Category.

Jordan Mackay is the wine and spirits writer for San Francisco magazine. He also writes "Juice," the drinks column for Chow.com. His writing on food, wine, spirits, and beer has also appeared in "The New York Times, San Francisco, Chronicle, Decanter, Wine Enthusiast, Wine and Spirits, Food & Wine, Gourmet", and other publications. His first book, "Passion for Pinot", was published in 2009. He just recently won a 2011 James Beard Award in the Beverage category for his second book, "Secrets of the Sommeliers".

Christie Dufault is a San Francisco-based sommelier and wine educator. After five years as Wine Director at Gary Danko and two years as Wine Director at Quince, she is currently a part-time sommelier at RN74 in San Francisco. Her day job is as a member of the wine faculty at the Culinary Institute of America at Greystone in the Napa Valley, where she has instructed for eight years. Christie is also a visiting instructor at the San Francisco Wine Center, which opened in 2010.

Contributors:

Julie and Matt Walker

The owners of the creative studio Tiger in a Jar (www.tigerinajar.com) in Salt Lake City, UT, Julie and Matt specialize in film and creative craft projects, and exploring new ways to make things less ordinary. They spend most of their free time obsessing over food.

Saukok and Jamie Tiampo

A trained chef and photographer, Jamie owns SeeFood Media, a kitchen studio specializing in food-focused TV and web video production Saukok owns 57Grand, a weddingwear collection inspired by New York, and REVEL, a shop-able inspiration site for modern celebrations.

Mindy Segal and Dan Thompkins

A James Beard-nominated pastry chef, Mindy is the owner of HotChocolate Restaurant and Dessert Bar in Chicago. Her writing has been featured in numerous national publications. In their free time, Mindy and Dan can be found searching for antiques or drinking craft beer all over the world.

Andrea Reusing and Mac Mccaughan

Andrea is the chef and owner of Lantern in Chapel Hill, NC and the author of "Cooking in the Moment: A Year of Seasonal Recipes". Mac plays music with Superchunk and Portastatic and is the co-founder of the independent record label Merge Records.

Molly Wizenberg and Brandon Pettit

In 2009, Molly and Brandon opened the restaurant Delancey in Seattle.Brandon is the chef. Molly created Orangette (www.orangette.net), named the best food blog in the world by the "London Times", and her first book was a "New York Times" bestseller.

Lisa and Emmett Fox

After several years in Boston heading up a catering company and different kitchens, Lisa and Emmett moved to Austin and opened ASTI Trattoria and FINO Restaurant Patio & Bar. Both spots reflect their continued passion for travel and culinary adventure.

Charles E. Pierce Jr. is the director of The Morgan Library and Museum.

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