A Year of Brunches - by Ivan Jeanblanc (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>Ivan Jeanblanc has taken the weekend tradition of brunch and made it a practice. He has hosted brunch themed cooking-events for the last several years and through the work produced 52 weeks of unique brunch recipes. This book gives home cooks each one, as well as the story behind the dish. Photos bring each dish, and an accompanying cocktail, to life!<p/><br></br><p><b> Book Synopsis </b></p></br></br>Ivan Jeanblanc has taken the weekend tradition of brunch and made it a practice. He has hosted brunch themed cooking-events for the last several years and through the work produced 52 weeks of unique brunch recipes. This book gives home cooks each one, as well as the story behind the dish. Photos bring each dish, and an accompanying cocktail, to life! <p/>Written in a conversational, humorous tone A Year of Brunches lets the reader in on the chefs thoughts. From Crab Cake Benedict, to Brisket and Parsnip Hash, you'll find brunch options for a year and beyond!<br><p/><br></br><p><b> About the Author </b></p></br></br>Ivan Jeanblanc is the executive chef and principal behind The Chef's Hat. He has been doing it all in our kitchen since 2013. Ivan studied at the Culinary Institute of America and in programs throughout France. Cooking is his passion--and he is eager to share that passion with everyone who passes through the kitchen at The Chef's Hat. He believes that all a great cook really needs is a sharp chef's knife, some cast iron skillets, a heavy-duty stockpot, a semi-automated cherry pitter, and a desire to see a recipe through--from raw ingredients to the plate. He is happiest when he is teaching Brunch Fun, cooking with burrata, cilantro, ancho or chipotle chile powder, and pitting 8 cherries at once --or when he's eating brisket hash with parsnips and Swiss chard.
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