{"product_id":"brunch-season-a-year-of-delicious-mornings-from-the-buttermilk-kitchen","title":"Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe flavors of Atlanta's Buttermilk Kitchen--famed for its dazzling breakfasts and lunches--shift to coastal Maine in Suzanne Vizethann's \n\u003ci\u003eBrunch Season\u003c\/i\u003e, an inviting cookbook. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e 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. \n\u003cp\u003e\u003c\/p\u003e 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. \n\u003cp\u003e\u003c\/p\u003e 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\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePromotional Headline\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eFrom 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.\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eSuzanne Vizethann\u003c\/b\u003e 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. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eKelly Berry\u003c\/b\u003e, 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.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t? \"Breakfast should be treated with respect,\" asserts chef Vizethann ( \n\u003ci\u003eWelcome to Buttermilk Kitchen\u003c\/i\u003e) 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\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eFrom 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.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\u0026amp;\u0026amp;\u0026amp;★ \"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.\"-- \n\u003ci\u003ePublishers Weekly\u003c\/i\u003e, Starred Review \n\u003cp\u003e\u003c\/p\u003e\"The flavors of Atlanta's Buttermilk Kitchen--famed for its dazzling breakfasts and lunches--shift to coastal Maine in Suzanne Vizethann's \n\u003ci\u003eBrunch Season\u003c\/i\u003e, an inviting cookbook.\"-- \n\u003ci\u003eForeword Reviews\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003eBrunch 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 \n\u003ci\u003eBrunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen\u003c\/i\u003e 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. \n\u003cp\u003e\u003c\/p\u003eAll 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.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eForeword\u003c\/span\u003e 04\/21\/2025 (EAN 9781423665632, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 05\/05\/2025 (EAN 9781423665632, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 11\/03\/2025 (EAN 9781423665632, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eVizethann, Suzanne\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSuzanne Vizethann\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAngie Mosier\u003c\/b\u003e is a photographer with a journalist's approach and a culinary background, collaborating with such cooking luminaries as Eric Ripert (\u003ci\u003eAvec Eric\u003c\/i\u003e) and Virginia Willis (\u003ci\u003eLighten Up Y'all\u003c\/i\u003e - a James Beard Award Winner). She is also a food and prop stylist and has worked on Vivian Howard's \u003ci\u003eDeep Run Roots\u003c\/i\u003e and Reese Witherspoon's \u003ci\u003eWhiskey in a Tea Cup\u003c\/i\u003e. She lives in Atlanta.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eBerry, Kelly\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eSuzanne Vizethann\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eKelly Berry\u003c\/b\u003e, 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.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Vizethann, Suzanne\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Gibbs Smith\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-05-06\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Seasonal|Cooking|Farm to Table|Cooking|Courses \u0026amp; Dishes|Brunch\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Breakfasts|Brunches|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.4 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781423665632\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781423665632\u003c\/p\u003e","brand":"Gibbs Smith","offers":[{"title":"Default Title","offer_id":52139565220121,"sku":"SP-9781423665632","price":52.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781423665632_spiral.png?v=1773928005","url":"https:\/\/westbindery.com\/products\/brunch-season-a-year-of-delicious-mornings-from-the-buttermilk-kitchen","provider":"West Bindery","version":"1.0","type":"link"}