The breakfast bible / Kate McMillan; photography by Sang An.

By:

McMillan, Kate (Chef) [author.]

Contributor(s):

Material type: Text

text
still image

Media type:

unmediated

Carrier type:

volume

ISBN:

9781681882918
1681882914

Other title:

Breakfast bible : 100+ favorite recipes to start the day
At head of title: Williams Sonoma

Subject(s):

Genre/Form:

Cookbooks.

DDC classification:

641.5/2 23

Summary: When the first decision of your day is what to have for breakfast, the easy recipes and inspired ideas provided in The Breakfast Bible will make your choice an effortless one. With more than 100 recipes covering every part of the morning meal|from eggs and bacon to fruits and grains, breads and pastries, healthful bowls, griddle cakes, morning beverages, and more|there are plenty of options to wake up your day.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode	Item holds
Book	Bedford Public Library Non-Fiction	Non-Fiction	641.52 MCM	Available		32500001744557

Total holds: 0

Enhanced descriptions from Syndetics:

When the first decision of your day is what to have for breakfast, the easy recipes and inspired ideas provided in The Breakfast Bible will make your choice an effortless one.

With more than 100 recipes covering every part of the morning meal, from eggs and bacon to fruits and grains, breads and pastries, healthful bowls, griddle cakes, morning beverages, and more, The Breakfast Bible has plenty of options to wake up your day.

Featuring a comprehensive collection of classic and contemporary breakfast recipes, easy-to-customize options for morning favorites, simple tips and techniques, and gluten-free alternatives, The Breakfast Bible has everything you need to prepare the most important meal of the day. Whether you want to host a weekend brunch with a DIY Bloody Mary bar, treat someone to breakfast in bed with homemade waffles, or take something to go, there's something for everyone in this diverse recipe collection.

Additional recipes include : Orange Marmalade Bread and Butter Pudding, Raspberry Lemon Muffins, Almond Streusel, Egg-topped Asian Noodle Bowl, Mediterranean Strata, Honey Butter, Fingerling Potato, Green Onion, Bacon & Rosemary Frittata, Smoked Salmon, Crème Fraiche & Chive Scrambled Eggs, Classic Buttermilk Pancakes, Buckwheat Crepes, Banana, Almond Butter, Date & Cinnamon Protein Shake, Maple Pecan Coconut Granola, Breakfast Yogurt Parfaits and many more!

Includes index.

Excerpt provided by Syndetics

potato, onion & bacon frittata 3 slices thick-cut bacon 1 tbsp olive oil ½ lb (250 g) fingerling potatoes, thinly sliced lengthwise Salt and freshly ground pepper 3 green onions, sliced 2 cloves garlic, chopped 1 tbsp chopped fresh rosemary 3 tbsp grated pecorino cheese 10 large eggs beaten with 1 tbsp whole milk Preheat the oven to 400°F (200°C). In an ovenproof frying pan, cook the bacon over medium high heat, turning once, until crispy, about 7 minutes. Let drain on paper towels, then tear into bite-size pieces. Pour off all but 1 tbsp of the fat in the pan and return to medium-high heat. Add the olive oil and the potatoes. Season with salt and pepper and cook, stirring often, until the potatoes are fork-tender and golden around the edges, about 8 minutes. Add the green onions, garlic, rosemary, and cooked bacon. Cook, stirring occasionally, for 1 minute longer, and spread into an even layer. Stir the cheese into the egg mixture and add to the frying pan. Cook without stirring for 2 minutes. Transfer the pan to the oven and bake until the eggs are set and the frittata is golden brown, 10-12 minutes. Loosen the edges with a rubber spatula and carefully invert the frittata onto a platter. Cut into wedges and serve. Excerpted from The Breakfast Bible by TBD, Kate Mcmillan All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Author notes provided by Syndetics

Kate McMillan is a veteran cookbook author, food writer, and recipe developer. She has authored more than a dozen cookbooks for Williams Sonoma, including including five titles in the "What's for Dinner" series and several in the "Of the Day" series. She lives in Northern California with her husband and three young daughters.

Since its founding by Chuck Williams in 1956, the Williams-Sonoma brand has been bringing people together around food.

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