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Let's Brunch (100 Recipes for the Best Meal of the Week)
List Price:
$25.99
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Product Details
Author:
Belinda Smith-Sullivan, Susan Barnson Hayward
Format:
Hardcover
Pages:
176
Publisher:
Gibbs Smith (September 8, 2020)
Imprint:
Gibbs Smith
Language:
English
Audience:
General/trade
ISBN-13:
9781423655350
ISBN-10:
1423655354
Weight:
27.2oz
Dimensions:
8" x 8" x 0.8"
File:
Eloquence-SimonSchuster_05022026_P10038138_onix30_Complete-20260502.xml
Folder:
Eloquence
List Price:
$25.99
Pub Discount:
65
Case Pack:
16
As low as:
$20.01
Publisher Identifier:
P-SS
Discount Code:
A
Overview
Lend a little Southern hospitality to your brunch menu with approximately 85 flavor-packed recipes for breakfast and brunch, including front porch-worthy libations, from Chef Belinda Smith-Sullivan.
Brunch, a meal designed for leisure and good times spent with family and friends, is the perfect target for Belinda Smith-Sullivan’s Southern flavors and hospitality. Smith-Sullivan grew up at her grandmother’s elbow, learning how to cook from scratch long before she had any professional training. This down-home connection to food is the base for her more sophisticated ingredient and spice combinations. Chef Belinda offers up some of her tastiest dishes yet with brunch menu ideas like Collard Green and Rice Casserole served with Sugared Peppered Bacon, a side of Rosemary Biscuits smeared with Meyer Lemon Marmalade, and a Pomegranate Mimosa to toast a great start to the day.
With more than 85 satisfying recipes, the cookbook is divided up into chapters that focus on starters, soups, and salads; eggs dishes; casseroles; breakfast meats; pastas; grits; sandwiches; breads; jams and syrups; desserts; and beverages that include hot drinks, juices, and alcohol libations.
Brunch, a meal designed for leisure and good times spent with family and friends, is the perfect target for Belinda Smith-Sullivan’s Southern flavors and hospitality. Smith-Sullivan grew up at her grandmother’s elbow, learning how to cook from scratch long before she had any professional training. This down-home connection to food is the base for her more sophisticated ingredient and spice combinations. Chef Belinda offers up some of her tastiest dishes yet with brunch menu ideas like Collard Green and Rice Casserole served with Sugared Peppered Bacon, a side of Rosemary Biscuits smeared with Meyer Lemon Marmalade, and a Pomegranate Mimosa to toast a great start to the day.
With more than 85 satisfying recipes, the cookbook is divided up into chapters that focus on starters, soups, and salads; eggs dishes; casseroles; breakfast meats; pastas; grits; sandwiches; breads; jams and syrups; desserts; and beverages that include hot drinks, juices, and alcohol libations.
