Perrin Davis - Breakfast & Brunch 101: Master Cooking Breakfast and Brunch with 101 Great Recipes

Copyright 2013 Agate Publishing, Inc. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical including photocopying, recording, or by any information storage or retrieval system without express written permission from the publisher. Photos from Michael Maes. Ebook edition 1.0 January 2013 ISBN-13: 978-1-57284-706-4 Agate Digital is an imprint of Agate Publishing. Agate books are available in bulk at discount prices.

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Diabetes Cooking 101 Gluten-Free 101 Slow Cooker 101 Vegan 101 Vegetarian 101

As co-editors of Agate Surrey cookbooks, it didnt take long for us to realize that we are both always on the lookout for the same thing for ourselves: recipes that are delicious, healthy, easy, and fast. Pretty much from the day we started working together, we started trading our favorite Agate Surrey recipes on a regular basis. While neither of us has formal culinary training, we have both edited, researched, and done informal kitchen testing of recipes for several years. We have worked withand learned a great deal fromsome amazingly talented authors, chefs, and culinary editors as well. And while we may never get to test all 10,000-plus recipes in our database, we will continue to try.

As we go along, well pick out the best ones to share with each otherand now you. What started out as a friendly recipe exchange at our office has turned into a series were very proud of: the 101 series, which is a compilation of recipes from a wide range of Agate Surrey authors and editors. Our hope is that these recipes will provide a rewarding and fun cooking experience for others like us, including busy professionals, parents, and those who are still learning in the kitchen. Our books are made up of 101 of our favorite recipes by categoryones that are tasty, healthy enough for our families, easy to follow, and can be completed in a reasonable amount of time for those of us with busy schedules! To gear up your kitchen to prepare these recipes (and lots more!), browse through the Introductions Kitchen Equipment Basics section. Youll find lots of helpful information there on what you really need (and, by exclusion, what you dont)! In the Basic Ingredients List section, youll learn about the pantry essentials youll see in many recipes in this book. In the Common Cooking Terms section, youll get up to speed on many different types of cooking methods and the results each will yield.

Last, dont forget to read through our General Cooking Tips section, which helps you get prepared to make a delicious breakfast or brunch! Breakfast and Brunch 101 offers a delicious recipes in a variety of cuisines, including Italian, Mexican, Southwestern, French, and Russian, to name a few. Weve chosen some fantastic main dishes in the Brunch Crowd Pleasers chapter, such as . Weve included some of our most beloved baked goods in the Baked Delights chapter, like . Dont miss the Salads chapter, which includes both main-dish and side salad and dressing choices. The . Weve also picked several spicier options for the Spicing Up Your Brunch chapterincluding .

Last, youll love the Breakfast Classics chapter, which includes major family favorites like . Contributors to Breakfast and Brunch 101 include Sue Spitler, editor of the 1,001 series that includes such titles as 1,001 Best Low-Fat Recipes ; Dan Smith and Steve McDonagh, authors of Talk With Your Mouth Full ; Kelly Rudnicki, author of Vegan Baking Classics ; and Viktorija Todorovska, author of The Puglian Cookbook . We thank them for their wonderful recipes, and we hope you enjoy the ones weve picked out as our favorites! Kate and Perrin

If you are a newer cook, or its been a while since youve spent time in the kitchen, here is some helpful information that will make it easy to jump into Breakfast and Brunch 101 recipes.

• Refrigerator/freezer (set to about 34F to 38F [1C to 3C], or as cold as you can get it without freezing vegetables or drinks)
• Freezer (if yours is not frost-free, youll periodically need to unplug it to defrost your snow-filled box)
• Stove/oven (make sure to keep the oven very clean, as burnt foods and other odors can affect the taste of your food)
• Microwave (again, make sure its clean and ready for use), because its great for defrosting
• Blender (and not just for beverages and soupsyou can use it in place of a food processor or an immersion blender in some instances)
• Hand mixer (you can always stir by hand, but sometimes, the hand mixer is indispensable)

• Food processor
• Immersion blender
• Stand mixer
• Slow cooker

The following are useful basic equipment for any kitchen.

• Stockpot (8 to 10 quarts [7.6 to 9.5 L])
• Dutch oven (5 to 6 quarts [4.7 to 5.7 L])
• Pancake griddle
• Large stockpot with lid (6 to 8 quarts [5.7 to 7.6 L])
• Large skillet with lid (10 to 12 inches in diameter [25 to 30 cm])
• Medium skillet with lid (7 to 8 inches in diameter [17.5 to 20 cm])
• Medium and large saucepans with lids (2 and 3 quarts [1.9 to 2.8 L])
• Small saucepan with lid (1 quart [.95 L])
• Glass casserole dish (2 quarts [1.9 L])
• Square cake pan (8 or 9 inches [20 to 22.5 cm])
• Rectangular cake pan (13 by 9 inches [32.5 by 22.5 cm])
• 2 loaf pans (8 inches [20 cm] long)
• Muffin pan (12 muffins)
• Pie pan (9 inches in diameter [22.5 cm])
• 2 baking sheets

The following are recommended basics for any kitchen.

• Plastic or glass storage containers (5 to 10, varying sizes)
• Aluminum foil
• Plastic wrap
• Parchment paper
• Small zip-top bags
• Large zip-top bags
• Muffin cup liners

This section includes the basics that you should have on hand, but this is by no means a comprehensive list for every recipe in this book.

• Plastic or glass storage containers (5 to 10, varying sizes)
• Aluminum foil
• Plastic wrap
• Parchment paper
• Small zip-top bags
• Large zip-top bags
• Muffin cup liners