Let's Brunch - by Belinda Smith-Sullivan (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>"Brunch, a meal designed for leisure and good times spent with family and friends, is the perfect target for Belinda Smith-Sullivan's curated flavors and hospitality. This down-home connection to food is the base for her more sophisticated ingredient and spice combinations. Explore some of her tastiest dishes yet with brunch menu ideas like Collard Green and Rice Casserole served with Honey Pepper Bacon, a side of Ramp Biscuits, and a Pomegranate Mimosa. With more than 100 recipes, Let's Brunch puts a full menu on display, focusing on starters, soups, and salads; egg dishes; casseroles; meats; pastas; grits; sandwiches; breads; jams and syrups; desserts; and brunch cocktails" --<p/><br></br><p><b> Book Synopsis </b></p></br></br><p>Lend a little Southern hospitality to your brunch menu with approximately 85 flavor-packed recipes for breakfast and brunch, including front porch-worthy libations, from Chef Belinda Smith-Sullivan in her newest cookbook <i>Let's Brunch.</i></p> <p>Brunch, a meal designed for leisure and good times spent with family and friends, is the perfect target for Belinda Smith-Sullivan's Southern flavors and hospitality. Smith-Sullivan grew up at her grandmother's elbow, learning how to cook from scratch long before she had any professional training. This down-home connection to food is the base for her more sophisticated ingredient and spice combinations. Chef Belinda offers up some of her tastiest dishes yet with brunch menu ideas like Collard Green and Rice Casserole served with Sugared Peppered Bacon, a side of Rosemary Biscuits smeared with Meyer Lemon Marmalade, and a Pomegranate Mimosa to toast a great start to the day.</p> <p>With more than 85 satisfying recipes, the cookbook is divided up into chapters that focus on starters, soups, and salads; eggs dishes; casseroles; breakfast meats; pastas; grits; sandwiches; breads; jams and syrups; desserts; and beverages that include hot drinks, juices, and alcohol libations.</p> <p><b>Belinda Smith-Sullivan</b> is a chef, food writer, spice blends entrepreneur, and a commercially rated pilot. She has a culinary arts degree from Johnson & Wales University, and writes a monthly column for both <i>South Carolina Living</i> and <i>Bella Magazine</i>. She also is featured on <i>South Carolina Living</i>'s website with monthly how-to videos. Smith-Sullivan is an active member of the Southern Foodways Alliance, International Association of Culinary Professionals, American Culinary Federation, and Les Dames d'Escoffier. She lives in Trenton, SC, in the heart of South Carolina's peach country.</p>
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