周日吃早午餐的方式：来自伦敦传奇周日咖啡馆 Brunch the Sunday Way: Over 70 delicious recipes from London's legendary Sunday Cafe

基本信息

Format:Hardback 176 pages, color photos

Publisher:Frances Lincoln Publishers Ltd

Imprint:Frances Lincoln Publishers Ltd

ISBN:9780711248595

Published:7 Jul 2020

Weight:582g

Dimensions:168 x 216 x 24 (mm)

页面参数仅供参考，具体以实物为准

书籍简介

Alan Turner和Terrence Williamson是伦敦大受欢迎的周日咖啡馆背后的先锋厨师，他们分享了一些他们喜爱的食谱，因此你可以用烹饪的方式获得周末早午餐。

从快速简单的早餐主食到美妙的团体盛宴，以及从全球食材清单中获得的灵感，本书将为您提供掌握周末令人愉快的膳食艺术所需的一切。

书中值得尝试的美味有：

• 飞达甘蓝和藜麦煎蛋。

• 盐鳕鱼土豆本尼迪克配水煮蛋和霍兰达酱。

• 烤水果华夫饼配杏仁脆饼。

• 菠菜、豌豆和帕尔马森煎饼。

• 三文鱼饼配红菜头沙拉

• 西葫芦炸饼配哈鲁米、杜卡和薄荷酸奶

本书还为那些想吃得更饱的人选择了更丰盛的周日特色菜，以及美味的烘烤和美味的果酱，还有一份完整的指南，指导你制作自己的早午餐调味品，以及美味的冰沙和果汁来搭配食物。

从掌握基本原理到创造精致而有吸引力的餐盘，这本指南将为您提供所需的一切，让您在自己家里重现周日咖啡馆的美味早午餐

Alan Turner and Terrence Williamson, the pioneering chefs behind London’s hugely popular Sunday Café, share some of their most beloved recipes, so you can cook your way to the perfect weekend brunch.

From quick and easy breakfast staples to fabulous group feasts, and inspired by a list of global ingredients, this book will give you everything you need to master the art of the weekend's most enjoyable meal.

Among the delicious ideas to try in the book are:

• Feta Kale and Quinoa omelette, 

• Salt Cod Potato Benedict with Poached Eggs and Hollandaise, 

• Roasted Fruit Waffle with Almond Brittle, 

• Spinach, Pea and Parmesan Pancakes, 

• Salmon Kedgeree with Beetroot Slaw

• Courgette Fritters with Halloumi, Dukkah and Mint Yoghurt

The book also has a selection of heartier Sunday Specialities for those after a more filling meal, as well as delicious bakes and tasty jams, as well as a complete guide to making your own brunchable condiments as well as flavourful smoothies and juices to go with your food.

From getting the fundamentals right to creating sophisticated and appealing plates, this comprehensive guide will give you everything you need to recreate the Sunday Café's delicious brunches in your very own home!

作者简介

艾伦和特瑞在伦敦开创早午餐的概念方面发挥了重要作用。他们在一家酒吧工作时认识，并因共同热爱早午餐文化而结缘。2013年，他们决定全身心地投入这一热情，辞去工作，在巴恩斯伯里开设了Sunday。开业五年后，他们已经建立了一个忠实的粉丝群，每天为400名忠实的顾客提供服务，每周的鸡蛋数量达到惊人的1500个。

Alan and Terry have been instrumental in pioneering the concept of brunch in London. They met working in a pub and bonded over a shared love of brunch culture. In 2013 they decided to take this passion full time and quit their jobs to open Sunday in Barnsbury. Five years after opening they’ve built a dedicated fan base, serving up to 400 loyal customers a day and getting through a phenomenal 1500 eggs per week.