From gooey cinnamon rolls to poached eggs lavished with lemony hollandaise, this scrumptious cookbook is filled with everyone’s favorite breakfast and brunch comfort food dishes. In addition, signature dishes from favorite breakfast and brunch restaurants around the country are highlighted throughout the book, including restaurant photos and stories.
In Williams-Sonoma 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.
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.
About the Author
Rick Rodgers is an award-winning cookbook author, cooking teacher, food writer, and radio and television guest chef whose infectious love of good food reaches countless cooks every day. He is the author or coauthor of ten Williams-Sonoma titles, among them Comfort Food and Essentials of Roasting. He has also written numerous other cookbooks on a wide range of subjects, including the best-selling Thanksgiving 101 and Fondue, and IACP Cookbook Award nominees The Carefree Cook and Kaffeehaus. His recipes have appeared in Food & Wine, Cooking Light, and Fine Cooking, and he is a frequent contributor to Bon Appétit magazine.
Table of Contents
From the Griddle: Crisp, golden waffles and stacks of fluffy pancakes are but a few of the indulgent griddle treats you'll find in this chapter 13
Eggs, Glorious Eggs: From fluffy omelets with herbs to cheesy egg-and-potato tacos, these quintessential egg dishes will satisfy the biggest appetites 47
Sweet Treats: Tender berry muffins, iced cinnamon rolls, crumbly coffee cake, decadent glazed doughnuts-breakfast treats like these are sure to start your day right 97
Savory Delights: For those looking beyond eggs for a hearty morning meal, this chapter covers everything from corned beef hash to cheddar-bacon sandwiches 141
On the Side: What's breakfast without a side of crisp pan-fried hash browns, maple-glazed bacon, or pork and sage sausage patties? You'll find all this and more in this chapter 173
Basic Recipes 211