Billions of people around the world consider breakfast the most important and comforting time of the day, but in recent years, the morning meal has undergone a cultural transformation. Breakfast has evolved from a basic necessity into an area of exceptional culinary innovation with the popularity of weekend brunch, all-day breakfast menus at restaurants, and the millions of breakfast hashtags that can be found on Instagram.
Breakfast: The Cookbook recognizes the rise of breakfast cuisine with an authoritative collection of 380 delicious recipes for the home cook. Written by breakfast expert Emily Elyse Miller breakfast, founder and pioneer of the global culinary series The Breakfast Club, this book contains extensive research on dishes from around the world.
The featured recipes are traditional and authentic, celebrating a diverse array of morning meals from 80 countries around the world. Dishes include familiar favourites rites like Mexican Huevos Rancheros, American Granola, Israeli Shakshuka, Swedish Cardamom Buns, Australian Avocado Toast, and a Full English Breakfast, as well as lesser-known specialities like Chinese Pineapple Buns, Malaysian Roti Prata, Jamaican Green Banana Porridge, Icelandic Skyr, South Indian Dosa, Bolivian Empanadas, and more. Every recipe lists its affiliated country as well as a headnote to give cultural context and culinary insight.
The book also contains 10 guest essays specially commissioned from world-renowned chefs and food writers, including Fredrik Berselius, Meera Sodha, Jason Hammel, Harumi Kurihara, Manoella Buffara, and Reem Kassis. Each essay is brimming with personal anecdotes and nostalgic memories about the tradition of eating breakfast in that person’s particular country or region.
80 of the dishes are illustrated with attractive photographs, plus each section includes a beautiful tablescape photo of food laid out across double pages. Helpful icons also indicate vegetarian, vegan, gluten-free, and dairy-free options, as well as recipes with five ingredients or less.
This baked pancake dramatically puffs in the oven, then deflates soon after it is taken from the heat. A searing hot cast-iron skillet and whipped eggs give this pancake its unique rise. The recipe is of German origin but is said to have been popularized in Seattle in the early 1900s.
Preparation time: 10 minutes Cooking time: 20 minutes Serves: 2
· 1⁄2 cup (70 g) all-purpose (plain) flour
· 1⁄2 cup (120 ml/4 fl oz) full-fat milk
· 1 tablespoon sugar
· 3 eggs
· 4 tablespoons (60 g) unsalted butter, plus more for serving
· 1⁄8 teaspoon fine sea salt
· 1 wedge of lemon, for serving
· Maple syrup, for serving
· Powdered (icing) sugar, for serving
Preheat the oven to 425°F (220°C/Gas Mark 7). Heat a cast-iron skillet in the oven for 10 minutes until piping hot.
Meanwhile, in a blender, combine the flour, milk, sugar, eggs, 3 tablespoons of melted butter, and salt. Blend until the batter is frothy.
Remove the skillet from the oven and add the remaining 1 tablespoon butter, swirling it around to coat the pan, taking care not to burn yourself as the skillet will be very hot. Pour in the batter
and return the skillet to the oven. Bake until pancake is puffed up and golden brown, 18–20 minutes.
Serve warm with butter and a squeeze of lemon, or butter and maple syrup, and top with powdered (icing) sugar.
Recipe reprinted with permission from Phaidon.