Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen

Brunch is a lovely way to celebrate a meal with friends and family, and a great way to make any midday or mid-week dining special. The recipes in Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen include both sweet and savory dishes, drawing ideas from Buttermilk Kitchen breakfast favorites, and adding seasonal soups and salads, as well as drinks. Chef Suzanne Vizethann's fresh farm-to-table approach to this cookbook, divided into spring, summer, fall, and winter chapters, reflects her commitment to providing high-quality meals made with ripe, flavorful ingredients.

Publisher Marketing: ★ "Breakfast should be treated with respect," asserts chef Vizethann ( Welcome to Buttermilk Kitchen ) in this delightful collection of recipes for creating tasty brunches. Emphasizing the importance of using fresh produce at its peak, she divides the recipes by each of the four seasons. Highlights in the Spring chapter include young garlic and radish focaccia, rhubarb cobbler, and morels and eggs with spring herb chimichurri. Next comes Summer, featuring honey-roasted fig and ricotta french toast, peach hand pies with basil sugar, and skillet-fried chicken with chile honey. For the Fall, Vizethann offers toasted bran muffins with cranberries, short rib hash with sweet potatoes, and roasted squash oatmeal with crispy rosemary seeds. She wraps up with Winter-inspired fare, ranging from rosemary biscuits with mushroom gravy to chocolate crepes with raspberry jam. Classic mimosas, apple and bourbon sangria, mocha hot chocolate, blueberry jam lemonade, and other drinks nicely complement the dishes. Straightforward yet elegant and full of inspiration, this will become a go-to for home cooks looking for an excuse to make brunch for any occasion. -- "Publishers Weekly" Promotional Headline : From the Buttermilk Kitchen, a beautiful, year-round, go-to cookbook highlighting more than 60 made-from-scratch brunch recipes incorporating fresh fruits and vegetables at their peak times of year. Review Quotes : The flavors of Atlanta's Buttermilk Kitchen--famed for its dazzling breakfasts and lunches--shift to coastal Maine in Suzanne Vizethann's Brunch Season , an inviting cookbook. Puzzled by brunch's unpopularity at culinary school, Vizethann sought out a restaurant apprenticeship where her favorite meal was given five-star status by "chefs with striped aprons, tweezers, and tattoos." This training and passion for culinary experimentation is exemplified in her elevated takes on brunch staples, like fruit salad zhuzhed up with vanilla-bean syrup and oven-crisped candied bacon. There are approachable instructions for making delectable baked goods from scratch, eggs for a crowd, and standout cocktails and mocktails. Seeking out top-caliber ingredients is stressed as the key to recreating these intermediate-level dishes. The recipes are organized by season and shimmer with fresh produce and flavor vibes. Spring's tender vegetables are well represented by Asparagus Grits cooked in asparagus-bottom broth and garnished with butter-sauteed tips. Tart rhubarb stars in a cobbler, and frizzled green garlic and radishes top focaccia. Summer's bounty features in Vizethann's favorite recipe, Pancake-fried Squash Blossoms with Blueberry Compote (others may fancy a pairing of peach hand pies and basil sugar). Swapping crispy eggplant for the traditional English muffin in the book's take on Eggs Benedict is also hard to resist. Suggesting that brunch is coziest and most decadent in the cooler months, the book introduces layered and complicated creations like Short Rib Hash with sweet potatoes, ginger mayonnaise, and a fried egg crown. Still, all seasons can be brunch season with this soulful, satisfying cookbook, and Indulgent Chocolate Crepes with homemade raspberry jam and whipped cream are also featured. Buttermilk Kitchen's flagship dishes have cameo roles in these comfort foods, too, whether their elements are folded into dressings or baked into golden sweets and savory biscuits.--Rachel Jagareski "Foreword Reviews" Biographical Note : Suzanne Vizethann earned a degree in hospitality from the University of South Carolina. She won the Chopped competition on the Food Network cooking competition show, owned the small restaurant The Hungry Peach, and now is the chef and co-owner of the award-winning Buttermilk Kitchen in Atlanta, Georgia, and Buttermilk Kitchen at Marriner's in Camden, Maine. She lives in Camden, Maine, with trips back to Atlanta, Georgia. Kelly Berry , known for her wedding photography and storytelling via pictures, has a Bachelor's of Fine Art degree in photography from Georgia Southern University. She lives on a small farm in Northern Georgia near Atlanta. Brief Description : "Brunch is a lovely way to celebrate a meal with friends and family, and a great way to make any midday or mid-week dining special. The recipes in Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen include both sweet and savory dishes, drawing ideas from Buttermilk Kitchen breakfast favorites, and adding seasonal soups and salads, as well as drinks. Chef Suzanne Vizethann's fresh farm-to-table approach to this cookbook, divided into spring, summer, fall, and winter chapters, reflects her commitment to providing high-quality meals made with ripe, flavorful ingredients."-- Provided by publisher. Publisher Marketing : From the Buttermilk Kitchen, a beautiful, year-round, go-to cookbook highlighting more than 60 made-from-scratch brunch recipes incorporating fresh fruits and vegetables at their peak times of year. ★ "Straightforward yet elegant and full of inspiration, this will become a go-to for home cooks looking for an excuse to make brunch for any occasion."-- Publishers Weekly , Starred Review "The flavors of Atlanta's Buttermilk Kitchen--famed for its dazzling breakfasts and lunches--shift to coastal Maine in Suzanne Vizethann's Brunch Season , an inviting cookbook."-- Foreword Reviews Brunch is a lovely way to celebrate a meal with friends and family, and a great way to make any midday or mid-week dining special. The recipes in Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen include both sweet and savory dishes, drawing ideas from Buttermilk Kitchen breakfast favorites, and adding seasonal soups and salads, as well as drinks. Chef Suzanne Vizethann's fresh farm-to-table approach to this cookbook, divided into spring, summer, fall, and winter chapters, reflects her commitment to providing high-quality meals made with ripe, flavorful ingredients. All of the recipes are simple yet refined, and the seasonal section openers include a list of peak ingredients for that season. For spring, you will find recipes such as Young Garlic and Radish Focaccia and Rhubarb Cobbler; for summer, Heirloom Tomato Toasts and Watermelon Mimosas; for fall, Roasted Squash Oatmeal with Crispy Rosemary Seeds and Chocolate Hazelnut Sticky Cake; for winter, Coddled Egg with Creamed Kale and Winter Citrus with Whipped Ricotta and Honey. The home cook can expect balanced dishes that are as beautiful as they are delicious. Review Citations: Foreword 04/21/2025 (EAN 9781423665632, Hardcover) Publishers Weekly 05/05/2025 (EAN 9781423665632, Hardcover) - *Starred Review Shelf Awareness 11/03/2025 (EAN 9781423665632, Hardcover) Contributor Bio: Vizethann, Suzanne Suzanne Vizethann earned a degree in hospitality from the University of South Carolina and trained in several kitchens with "Top Chef" winner Richard Blais. She won the Chopped competition on the Food Network cooking competition show, owned the small restaurant The Hungry Peach, and now is the chef and owner of the award-winning Buttermilk Kitchen. She lives in Atlanta. Angie Mosier is a photographer with a journalist's approach and a culinary background, collaborating with such cooking luminaries as Eric Ripert ( Avec Eric ) and Virginia Willis ( Lighten Up Y'all - a James Beard Award Winner). She is also a food and prop stylist and has worked on Vivian Howard's Deep Run Roots and Reese Witherspoon's Whiskey in a Tea Cup . She lives in Atlanta. Contributor Bio: Berry, Kelly Suzanne Vizethann earned a degree in hospitality from the University of South Carolina. She won the Chopped competition on the Food Network cooking competition show, owned the small restaurant The Hungry Peach, and now is the chef and co-owner of the award-winning Buttermilk Kitchen in Atlanta, Georgia, and Buttermilk Kitchen at Marriner's in Camden, Maine. She lives in Camden, Maine, with trips back to Atlanta, Georgia. Kelly Berry , known for her wedding photography and storytelling via pictures, has a Bachelor's of Fine Art degree in photography from Georgia Southern University. She lives on a small farm in Northern Georgia near Atlanta.

Format: Hardcover | Pages: 208 | Publication Date: 2025-05-06