Breakfast is all about memories of buttery toast, sizzling bacon, freshly brewed coffee, and the snug warmth of a kitchen on a cold day. New York City's famous uptown restaurant, Good Enough to Eat - lauded by Bon Appetit for serving one of the 'ten best' breakfasts in America - lets you recreate those memories with recipes that fill a weekday morning or Sunday brunch with irresistible aromas and positively sensual eating pleasure.
The Good Enough to Eat Breakfast Cookbook World-famous chef Carrie Levin has made GETE into a wildly popular restaurant whose name is synonymous with authentic 'traditional' American cuisine. Yeasty, warm, and sweet, her signature cinnamon rolls took years to perfect. Her toasty, nutty pecan waffles melt in your mouth. And from Southern Scrambled Eggs to a Smoked Salmon Omelette, no one surpasses her never-fail method for egg dishes made to perfection.
Now Carrie shares both her cooking secrets and her recipes. She offers her professional tips and techniques-including instructions on how to give scrambled eggs a golden sheen, keep any food from sticking to the pan, and produce an astonishingly delicious loaf of bread. With familiar ingredients, readily available in local supermarkets, and wonderfully precise cooking directions, she teaches you over twenty ways to serve eggs (including an egg-white omelet that beats the bland), eight variations for heavenly French Toast, and recipes for pancakes, waffles, biscuits, blintzes, breakfast meats and more. And she gives you serving ideas and directions for super yet simple condiments-such as GETE's famous strawberry butter that makes even a muffin into a masterpiece - as she shows every home cook how to create breakfasts that are country-inn good.
With meals to please both children and adults, Good Enough to Eat Breakfast Cookbook is sure to become a favorite cookbook, more off the shelf than on, as it helps you make great breakfasts and cherished new memories for your family or friends.
This one is good all year long, but better in the fall, cliff-side or no, wherever you can find Granny Smith apples. (I have to amend the preceeding: I don't make apple scones in June - my purveyor tells me that's the month the Grannies have been sitting to long in the warehouse.)