Breakfast Comforts (Williams-Sonoma): With Enticing Recipes for the Morning, including Favorite Dishes from Restaurants Around the Country Hardcover – Jun 7 2011
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About the Author
Rick Rodgers is a renowned cooking instructor and radio and television guest chef who has written dozens of books on virtually every cooking subject, including his best-selling 101 series, and the IACP Cookbook Award nominees Kaffeehaus and The Carefree Cook. Rodgers has also written more than ten titles for a Williams-Sonoma series, as well as Tips Cooks Love by Sur La Table. Rodgers lives in the New York City area.
Most Helpful Customer Reviews on Amazon.com (beta)
I love WS books, they have a beautiful photo for every recipe; nice, heavy quality paper that can handle the need to wipe up the odd spill. So, yep, just love, love them.
This book is broken up into the following chapters:
- from the griddle
- eggs, glorious eggs
- sweet treats
- savoury delights
- on the side
- basic recipes
There are a few restaurant featured recipes in each section.
Each recipe is formatted with bolded ingredient list running down left side of page, with step-by-step instructions on the remainder of the page. Most of the recipes have a short introduction, which personalises the recipe and is a feature I really like in a cookbook.
Recipes I had a go at:
Cinnamon Rolls (p.115): after reading the blurb on Hell's Kitchen, I decided that I would use the dough and cinnamon/sugar recipe from Pecan Caramel Rolls (p.116), but finished with the cream cheese icing (p.115). Though I have strayed from my basic sweet dough recipe a number of times over the years, this is the first time that I have found one that I prefer. Love it and will use it again. I did complete the second rising of the dough in the refrigerator overnight and they were beautifully risen and, after a little warming up, ready to bake this morning.
Cinnamon Raisin Swirl Breakfast Loaf (p.124): This is the only recipe I had made previously from the book, I think it was even better this time around - I did the second rising in the fridge overnight, as above. This loaf is perfect for toast also.
Tomato Tart with Basil and Ricotta (p.145): It's mid summer here in Australia and the basil is thriving in my garden, unfortunately my tomatoes are not up with the program, but I can get good early season ones at the market. Loved this tart, the ricotta/egg/cheese/basil base was a really great complement to the tomatoes. I used freezer puff pastry rather than the quick puff recipe in the book to save time. Worked great. Definitely will be making this again when my tomatoes are ripe.
Cheese and Chile Skillet Cornbread (p.195): This recipe had 2 things that I loved right off - corn kernels, and not as much fat as my usual recipe. I did not use the quantity of chiles listed in this recipe, other than that I stuck to the rules :) I made the cornbread last night and reheated, wrapped in foil in a low oven this morning. Still stayed lovely and moist. I will make it again, but will reduce the maple syrup by half, and increase the salt a little to make it a bit more savoury.
These recipes really rounded out my breakfast along with the old standards. We loved it and I will definitely cook them again along with a number of others I am keen to try from the book.