Williams-Sonoma Breakfast Comforts Cookbook: Delicious Morning Recipes with Restaurant-Inspired Dishes for Home Cooking | Perfect for Weekend Brunches & Family Gatherings

Williams-Sonoma Breakfast Comforts Cookbook: Delicious Morning Recipes with Restaurant-Inspired Dishes for Home Cooking | Perfect for Weekend Brunches & Family Gatherings

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Savor the best part of the day. Wake up to gooey cinnamon rolls fresh from the oven, spiced apple pancakes dripping with golden syrup, delicately poached eggs lavished with lemony hollandaise, or thick slices of sizzling maple-glazed bacon. All these recipes and over 100 others can be found in this, the only cookbook you’ll ever need to make your mornings spectacular.In Breakfast Comforts, celebrated cookbook author Rick Rodgers shares his favorite tried-and-true recipes for the morning meal, along with a collection of mouthwatering dishes from beloved breakfast and brunch restaurants across the country. Peppered with Rodgers’ nostalgic, personal tales, it also includes engaging stories behind the featured restaurants and the signature dishes that have made them so popular. Over 100 recipes will satisfy any breakfast craving, whether you prefer a sweet or savory start to the day. Showcasing American regional cuisine, the restaurant recipes include decadent cheese and berry blintzes from New York; chile-laced migas from the Southwest; crab cake Benedict from the Pacific Northwest; and the lightest, flakiest biscuits—with plenty of hearty sausage gravy on the side—from the American South. You’ll also find recipes for all the classics, such as butter- and syrup-drenched waffles; marmalade-stuffed French toast; scrambled eggs bursting with herbs and tomatoes; crispy corned beef hash; and sticky caramel-pecan rolls. Wake up to gooey cinnamon rolls fresh from the oven, spiced apple pancakes dripping with golden syrup, delicately poached eggs lavished with lemony hollandaise, or thick slices of sizzling maple-glazed bacon. No matter what you’re in the mood for, you’ll find inspiration for every palate and every occasion, from a casual family breakfast to a lazy Sunday brunch with friends, in this ultimate collection of comfort-food breakfasts. Restaurants and recipes featured are: San Francisco Universal Cafe http://www.universalcafe.net/ 2814 19th Street, San Francisco, CA 94110 Tel: 415-821-4608 Email: [email protected] Chef/Owner: Leslie Carr Avalos Recipe: flatbread breakfast pizza Los Angeles Blu Jam Cafe www.blujamcafe.com 7371 Melrose Ave, Los Angeles, CA 90046 Tel: 323-951-9191 Chef/Owner: Kamil Majer ([email protected]) Recipe: breakfast quesadilla Austin Kerbey Lane Cafe http://www.kerbeylanecafe.com/ Main Office: 2111 Dickson Dr. Suite A., Austin, TX. 78704 Tel: 512-447-3767 Central Location: 3704 Kerbey Lane, Austin, TX 78731 Tel: 512-451-1436 Recipe: migas Portland Daily Cafe (3 locations) www.dailycafeinthepearl.com Daily cafe in the Pearl: 902 NW 13th Ave, Portland, Oregon 97209 Tel: (503) 242-1916 Email: [email protected] Recipe: whole wheat pancakes with berry compote Miami Michael’s Genuine Food & Drink http://www.michaelsgenuine.com/miami Recipe: white chocolate scones with lemon curd New York Sarabeth’s -- www.sarabeth.com Recipe: blintzes Atlanta Highland Bakery www.highlandbakery.com 655 Highland Ave NE # Ne3 Atlanta, GA 30312-1464 Tel: (404) 586-0772 Owner: Stacey Eames ([email protected]) Recipe: Sweet potato & pecan pancakes Philadelphia Jack's Firehouse www.jacksfirehouse.com 2130 Fairmount Avenue Philadelphia, PA 19130 Tel: 215-232-9000 Email: [email protected] Recipe: cheesesteak omelet Seattle Portage Bay Cafe (3 locations) www.portagebaycafe.com Roosevelt: 4130 Roosevelt Way NE, Seattle 98105 Tel: 206.547.8230 South Lake Union: 391 Terry Ave N, Seattle 98109 Tel: 206.462.6400 General Managers: Susan Ritchie ([email protected]) and Jeff Smith ([email protected]) Executive Chef: Justin Newstrum ([email protected]) Recipe: Dungeness crab benedict Nashville Sweet 16th – A Bakery http://www.sweet16th.com/ Recipe: grittata casserole Minneapolis Hell's Kitchen www.hellskitcheninc.com 80 South 9th St. Tel: 612.332.4700 Owner: Mitch Omer ([email protected]) Advertising: Cynthia Gerdes ([email protected]) Recipe: Caramel-pecan rolls Denver Snooze Eatery (3 locations) www.snoozeeatery.com 2260 Larimer St., Denver, CO 80205 Tel: 303.297.0700 Recipe: Corned beef hash Chicago HotChocolate Recipe: Monkey bread with orange glaze New Orleans The Ruby Slipper Recipe: BBQ shrimp and grits Santa Fe Cafe Pasqual's Recipe: Homefries with green and red chile sauce Charleston Hominy Grill Recipe: Hi-Rise Biscuits with sausage gravy

Reviews

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In theory I love a Big Breakfast, all those yummy, fried foods and yeast goods - in reality the fat/calorie load is too over the top for me to consider cooking breakfast more than a couple of times a year. Today was the perfect excuse, I host a family meal near my birthday every year and this year wanted to do breakfast - great chance for me to try out a range of recipes from my copy of Breakfast Comforts on my captive victims...I love WS books, they have a beautiful photo for every recipe; nice, heavy quality paper that can handle the need to wipe up the odd spill. So, yep, just love, love them.This book is broken up into the following chapters:- from the griddle- eggs, glorious eggs- sweet treats- savoury delights- on the side- drinks- basic recipes- indexThere are a few restaurant featured recipes in each section.Each recipe is formatted with bolded ingredient list running down left side of page, with step-by-step instructions on the remainder of the page. Most of the recipes have a short introduction, which personalises the recipe and is a feature I really like in a cookbook.Recipes I had a go at:Cinnamon Rolls (p.115): after reading the blurb on Hell's Kitchen, I decided that I would use the dough and cinnamon/sugar recipe from Pecan Caramel Rolls (p.116), but finished with the cream cheese icing (p.115). Though I have strayed from my basic sweet dough recipe a number of times over the years, this is the first time that I have found one that I prefer. Love it and will use it again. I did complete the second rising of the dough in the refrigerator overnight and they were beautifully risen and, after a little warming up, ready to bake this morning.Cinnamon Raisin Swirl Breakfast Loaf (p.124): This is the only recipe I had made previously from the book, I think it was even better this time around - I did the second rising in the fridge overnight, as above. This loaf is perfect for toast also.Tomato Tart with Basil and Ricotta (p.145): It's mid summer here in Australia and the basil is thriving in my garden, unfortunately my tomatoes are not up with the program, but I can get good early season ones at the market. Loved this tart, the ricotta/egg/cheese/basil base was a really great complement to the tomatoes. I used freezer puff pastry rather than the quick puff recipe in the book to save time. Worked great. Definitely will be making this again when my tomatoes are ripe.Cheese and Chile Skillet Cornbread (p.195): This recipe had 2 things that I loved right off - corn kernels, and not as much fat as my usual recipe. I did not use the quantity of chiles listed in this recipe, other than that I stuck to the rules :) I made the cornbread last night and reheated, wrapped in foil in a low oven this morning. Still stayed lovely and moist. I will make it again, but will reduce the maple syrup by half, and increase the salt a little to make it a bit more savoury.These recipes really rounded out my breakfast along with the old standards. We loved it and I will definitely cook them again along with a number of others I am keen to try from the book.

Williams-Sonoma Breakfast Comforts Cookbook: Delicious Morning Recipes with Restaurant-Inspired Dishes for Home Cooking | Perfect for Weekend Brunches & Family Gatherings

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