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Brunch: 100 Recipes from Five Points Restaurant
Books: CookBooks: Brunch: Item 5
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Brunch: 100 Recipes from Five Points Restaurantby Marc Meyer and Peter Meehan
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3 of 3 people found the following review helpful: Treat Your Friends to a Lovely Brunch, April 8, 2006 Reviewer:Virginia Allain "(retired librarian)" (Poinciana, FL) - I discovered this book from a review in Life Magazine. Brunch seemed like a lovely, civilized way to entertain, but how do you cope with cooking omelets for more than two people or getting everything fresh/warm/chilled to the table in a timely fashion? This books answers those questions. The baked omelet cassarole sounds delish. I can even make orange marmalade (once my orange tree really gets to producing). You can buy the oranges too, if you don't have a tree. The book also suggests themes, so you can make a party of brunch and there are even drink recipes (bloody Marys, bellinis and a blackberry-bay leaf spritzer).
Book Description
There’s more to brunch than just omelettes and mimosas. Brunch can be a meal that wakes up your palate with a concordance of nuanced flavors. It can be a decadent feast worth lingering over and looking forward to all week. At Manhattan’s Five Points restaurant, chef Marc Meyer has proved this, that brunch can be an event in its own rite. He has set out to reimagine it with tempting dishes to savor and share with friends. The response has been unanimous: Five Points is one of New York City's most popular brunch spots and most coveted Sunday morning reservations. Brunch gives this special meal its full due, with more than 100 recipes for dishes that are sure to delight and inspire.
Whether you’re planning a quiet, intimate time for a couple to relax, or a lively group gathering for a shower, graduation, or holiday, there are recipes here for all occasions. You’ll learn how to turn out perfect renditions of classics with a twist such as Brown Butter Pecan Muffins, Baked Banana French Toast, and Smoked Salmon Benedict on Potato Pancakes, as well as new dishes to add to your repertory such as Churros and Mexican Hot Chocolate, Tea-Smoked Trout Salad, and Baked Eggs with Fresh Corn “Polenta” and Slow-Roasted Tomatoes.With mouthwatering photos and sections on menus and sources, Brunch is all you need to throw a stylish and sophisticated brunch.
About The Author
Marc Meyer’s two decades of kitchen experience have taken him from Rome to San Francisco to New York, where’s he worked with some of the brightest names in the food business, including Larry Forgione and Patrick Clark. He was the first chef to present a Rising Stars dinner at the James Beard House and has earned accolades and critical acclaim from Gourmet, Wine Spectator and the New Yorker. He studied at the University of California at Berkeley before pursuing a career in the kitchen and lives with his wife, Vicki Freeman, co-owner Five Points, and two children, Rolan and Marlon, just around the corner from the restaurant.
Peter Meehan contributes regularly to the New York Times and Life Magazine.
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