Comments: We are predisposed toward brunch – and assume everyone else is, too. That being the case, what's not to like? Wonderful book; wonderful recipes. Comfort food and traditional dishes, but most have a little tweak that makes them more interesting or up-to-date. The offered variations for many of the recipes make the book doubly to quintuply interesting and useful.
Chapters cover drinks (with and without alcohol); eggs; pancakes, waffles, French toast, etc.; scones, muffins, turnovers, and tarts; a section that might be brunch appetizers or finger food; communal and off-the-beaten-track dishes, such as Tomato Galette, poached salmon, cheddar grits, and scrapple; salads and soups; fruits and condiments; and a section of holiday and special-occasion menu suggestions.
In general, the recipes are very manageable. Still this is a book from a prominent pastry chef and little cheffy things creep in here and there. The woman makes chai from scratch. She makes her own Nutella. Either she or her editor is going to have to realize for the next book that real people never have black truffles (only one recipe here makes that assumption).
We're thinking of sleeping in tomorrow just to have an excuse to make brunch….