Cooking Books -> Breakfast
The Good Enough to Eat Breakfast Cookbook
Levin, William Carrie
Published: September 19, 2001
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Manhattan's tiny Good Enough to Eat restaurant is a local treasure. Featuring delicious breakfast fare, it's become the better-come-early stop of choice for fabulous omelets, pancakes, blintzes, waffles, and more. The Good Enough to Eat
Breakfast Book, by the restaurant's chef-owner, Carrie Levin, offers over 150 of the spot's best recipes for its famed American dishes. Those of us who wish we could eat breakfast three times a day, as well as anyone hankering for the likes of a Vermont
Cheddar-Apple Omelet, Sour Cream Coffee Cake with Crumb Topping, and Lemon Poppy Seed Waffles, will be delighted.
In chapters that cover the full range of breakfast specialties--from eggs (Levin supplies 20 recipes for these alone) to waffles,
French toast, quick and yeast breads, doughnuts, and more--Levin presents easy, approachable formulas. Also included are tips and techniques (her beating method ensures creamy, golden scrambled eggs), serving ideas, and recipes for condiments like the
house's beloved strawberry butter. Included also are chapters on salads and sides like hashed brown potatoes, spoonbread, and broccoli slaw, as well as brunch menus and beverage recipes like those for Pink Cherry Lemonade and Coconut Grapefruit Smoothie.
It's hard to imagine a better compilation of start-the-day recipes, or one that's easier to put to use. --Arthur Boehm
Jerry Liddell, executive producer, Food Network
"Breakfast...just got better... as important to a fabulous breakfast...as
the properly seasoned omelette pan..."
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(r)-lauded by Bon Appetit for serving one of the "ten best" breakfasts in America-lets you re-create those memories with recipes that fill a weekday morning or Sunday brunch with irresistible aromas and positively sensual eating pleasure.
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, her egg dishes with their never-fail methods are 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 omelette 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 turns 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, THE 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.
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