Brunch The Sunday Way Cookbook Review

Brunch The Sunday Way Cookbook Review
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Title: Brunch the Sunday Way
Author: Alan Turner and Terrence Williamson
Published: May 5 2020, White Lion Publishing
No. of Pages: 176
Cover Price: $22.99 Hardcover



After perusing through Brunch the Sunday Way, by chefs and business partners, Alan Turner and Terrence Williamson, it has become a priority to get back to London and eat at one of the most popular brunch restaurants in the area called Sunday. Of course everyone can’t just run to London to savor all of the incredible dishes served at Sunday, so picking up a copy of this beautiful cookbook is a great alternative. This cookbook has incredible photographs of most of the dishes, and just by looking at them, readers will see the genius in the chefs and their innovative dishes. Sometimes chefs get a little carried away and come up with dishes that nobody would really want to eat, let alone prepare at home. That is not the case here. This pair has used imagination to create beautiful dishes with appeal.

Even though some of the dishes are time consuming, they are doable and the instructions are easy-to-follow. The finished product is what counts, and everything tried so far has turned out picture perfect. Some of the best dishes in the book include Pulled Pork on Waffle Benedict (fairly straightforward and ooh so good), an excellent version of granola, Salmon Kedgeree (a beloved English dish worth making outside of the UK), and a fabulous Steak with Sweet Potato Hash, Fried Eggs and Chimichurri. Included are some vegetarian dishes, and dishes using some of the trendy grains. An unexpected favorite turned out to be Crispy Spring Onion Pancakes, which are addicting.

There is something for everyone here, including pancakes and waffles, which turn out light, fluffy, and beautiful. It’s always fun to own a cookbook with recipes from favorite restaurants to make at home, and this one is definitely worth having.

Special thanks to NetGalley for supplying a review copy of this book.





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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.