Breakfast

by Williams Sonoma, Brigit Binns (Editor), Chuck Williams (Editor)

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.

Genres: Cookbooks, Cooking, Food, Reference, Culinary, Nonfiction

120 pages, Hardcover

First published May 6, 2003

About the author

In 1947 Chuck Williams arrived in Sonoma, CA with the idea of building homes—first as a contractor, later as the owner of a hardware shop and finally as the founder of the first Williams-Sonoma store for cooks. Half a century later that small cookware shop has evolved into a multi-billion dollar retailing leader whose products encompass every room in the home.

Reviews

[Katherine · Rating 3 out of 5]

The verso is in the back of the book. That's so weird.

What I liked:
Great pictures.
Good variety recipes & ways to very them.
The extra little paragraph next to the instructions with extra info on techniques or ingredients.
Standardized layouts of the pages.
The ingredient index.

What I didn't like:
The instructions were in paragraph form. Personally I find this to be more difficult to follow.


Nice cookbook. I'd make stuff out of here, but wouldn't buy it.

[Elisha (lishie) · Rating 3 out of 5]

I love the idea of breakfast but rarely have time to make it except on a Sunday morning. Still this cookbook has one or two new ideas I'll try including a caprese type strata. (a birthday present!- 7/2008.)

[Elisabeth · Rating 4 out of 5]

Some of my favorite brunches are in here. (The best one is in J. Oliver's book)

[Ana · Rating 4 out of 5]

There is nothing low-fat about this cookbook.

[Sarah · Rating 3 out of 5]

Gorgeous photography... simple, elegant recipes

[Catherine Woodman · Rating 3 out of 5]

This series is very well produced and the recipes do tend to work out--just not especially imainative