Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen

“Breakfast should be treated with respect,” asserts chef Vizethann (Welcome to Buttermilk Kitchen) in this delightful collection of recipes for creating tasty brunches. Emphasizing the importance of using fresh produce at its peak, she divides the recipes by each of the four seasons. Highlights in the Spring chapter include young garlic and radish focaccia, rhubarb cobbler, and morels and eggs with spring herb chimichurri. Next comes Summer, featuring honey-roasted fig and ricotta french toast, peach hand pies with basil sugar, and skillet-fried chicken with chile honey. For the Fall, Vizethann offers toasted bran muffins with cranberries, short rib hash with sweet potatoes, and roasted squash oatmeal with crispy rosemary seeds. She wraps up with Winter-inspired fare, ranging from rosemary biscuits with mushroom gravy to chocolate crepes with raspberry jam. Classic mimosas, apple and bourbon sangria, mocha hot chocolate, blueberry jam lemonade, and other drinks nicely complement the dishes. Straightforward yet elegant and full of inspiration, this will become a go-to for home cooks looking for an excuse to make brunch for any occasion. (May)