Breakfast: Recipes To Wake Up For
A delicious ode to morning foods, featuring eggs, biscuits, meats, and pancakes you’ll want to start every day with. Breakfast brings beauty and enthusiasm to the morning meal. George Weld draws on his passion and Southern roots to create the fresh, satisfying dishes his Williamsburg restaurant, Egg, has been serving for ten years. Breakfast begins with simple techniques that transform familiar ingredients into transcendent meals. A pantry section shows the ingredients to have on hand for whipping up delicious morning meals. Following are recipes for eggs (including the restaurant’s signature Eggs Rothko), grains, meats, produce, sauces and syrups, juices, and pastries. Among the beloved recipes from Egg’s kitchen are dishes adapted for meals at any hour, such as salads with eggs and smoked fish, fried chicken and biscuits, and toast with greens. Running through the book are contributions from farmers, fishermen, and athletes on the nourishing meals they fuel themselves with in the morning. Accompanied by images from Weld’s own farm (which supplies Egg with many of its ingredients), this book will make breakfast the meal you dream about at night, and the most anticipated part of your morning.
George Weld opened Egg in Williamsburg, Brooklyn, in 2005 and operates Goatfell Farm in New York’s Hudson Valley. Weld is also a contributor to Edible magazine. Matt Lee and Ted Lee are coproprietors of The Lee Bros. Boiled Peanuts Catalogue, based in Charleston, SC. They have written about food, wine, and travel for numerous magazines and newspapers, and their three cookbooks about the South have won a combined six James Beard Foundation and IACP Cookbook Awards.