Ten Late Breakfasts

By: Alexandra Carlier

£8.95

Out of stock

The late breakfast – brunch to some – belongs to an old and wonderful tradition. Past generations, accustomed to a more leisured pace, have relished the pleasures of an unhurried feast that can be greeted with a fresh palate while the day is young. If we deprive ourselves of these pleasures, we are the poorer for it, as Alexandra Carlier, with her flair for cooking and entertaining, so persuasively demonstrates.

PRODUCT INFORMATION

  • DETAILS

    DETAILS

  • DESCRIPTION

    DESCRIPTION

  • REVIEWS

    REVIEWS

  • CONTENTS

    CONTENTS

  • AUTHOR

    AUTHOR

  • PREVIEW

    PREVIEW

  • MENUS

    MENUS

  • DETAILS

    • RRP: £8.95
    • ISBN: 978-0-04-310019-6
    • Format: 247 x 190 mm
    • Pictures: 40 colour photographs, 15 colour drawings
    • Binding: Paperback
    • Extent: 128 pages
    • Rights: All available
    • Edition: 1st
  • DESCRIPTION

    The late breakfast – brunch to some – belongs to an old and wonderful tradition. Past generations, accustomed to a more leisured pace, have relished the pleasures of an unhurried feast that can be greeted with a fresh palate while the day is young. If we deprive ourselves of these pleasures, we are the poorer for it, as Alexandra Carlier, with her flair for cooking and entertaining, so persuasively demonstrates.

  • REVIEWS

    ‘If your breakfast is a hurried cup of coffee during the week and, perhaps, egg and bacon at weekends, Alexandra Carlier’s new book will be a revelation to you.’
    Taste magazine
  • CONTENTS

    Introduction

    Breads

    Eggs

    Preserves

    Eye-openers, Pick-ups and Punches

    CHAPTER 1: A VICTORIAN CORNISH HOUSE-PARTY
    Home-Made Pork and Sage Sausages
    Ham Cooked with Cider, Orange, Cloves and Honey
    Raised Game Pie, Roasted Pheasant
    Grilled Quail, Devilled Kidneys
    Maître d’Hôtel Butter
    Peach and Nectarine Salad

    CHAPTER 2: A HIGHLAND FLING
    Compôte of Fresh and Dried Fruit
    Highland Porridge with Medium Oatmeal
    Thick Grainy Porridge
    Salmon Fish Cakes
    Ham and Haddie
    An Old-Fashioned Orange Cream
    Scottish Oatcakes
    Chunky Marmalade with Whisky

    CHAPTER 3: A NEW ORLEANS BRUNCH
    Water-Melon Extravaganza
    Citrus Sundae
    Eggs Florentine
    New Orleans Chicken
    Cajun-Style Prawns in a Spicy Tomato Sauce
    Pecan Pie

    CHAPTER 4: HAVE A GOOD DAY
    Sunrise Supreme
    Baked Apple
    Walnut-Butterscotch Sauce
    Banana Flip
    Eggs Benedict
    Oyster Omelette
    Blini
    Waffles and Bagels
    Blueberry Muffins and Cinnamon Toast

    CHAPTER 5: A BARBECUE BRUNCH
    Courgette Parcels
    Grilled Corn on the Cob
    Parsley Butter
    Breakfast on a Stick
    Whole Calf’s Liver Wrapped in a Caul
    Mushroom Caps filled with Chevril Butter
    Turkey and Prawn Brochettes
    Saffron Rice
    Noisettes of Lamb Marinated in Mint and Yoghurt
    Pineapple and Orange Brochettes
    Strawberry Coulis
    Oranges in the Ashes

    CHAPTER 6: A VEGETARIAN BRUNCH
    Special-Blend Muesli with Fruit and Nuts
    Apricot Purée
    Hazelnut and Honey Yoghurt
    Sweet Spinach Gâteau with Pine Nuts and Raisins
    Mushroom and Thyme Pudding-Soufflé
    Mushroom Purée
    Bean Feast
    Apricot Crumble with Almonds

    CHAPTER 7: AN ALSACE CELEBRATION
    Boeuf en Brioche
    Saucisson en Brioche
    Paupiettes de Veau
    Creamed Mushrooms
    Selection of Smoked Meats
    Tarte aux Pommes
    Pain aux Fruits Secs

    CHAPTER 8: AN IMPROMPTU ARRANGEMENT
    Compôte of Dried Figs and Prunes with Port
    Breakfast in One
    Cold Meat Platter with various accompaniments including Purée of Sweet Peppers
    Crushed Redcurrents in Sour Cream
    Chicory and Orange Salad, Pear and Avocado Salad
    Crêpes with fillings, including Tomato and Ham, Prunes with Cinnamon and Fromage Blanc

    CHAPTER 9: A BIRTHDAY BENDER
    Caviar and Sour Cream Canapés
    Parma Ham and Fig Croûtes
    Salmon and Spinach Roulade
    Salmon Kedgeree
    Traditional Kedgeree of Smoked Finnan Haddock
    Kirsch-Soaked Fantasy Birthday Cake
    Simple Almond Cake

    CHAPTER 10: A ROMANTIC BREAKFAST FOR TWO
    Oeufs à l’Amour
    Smoked Salmon Parcels
    Passion Fruit Salad
    Coeurs à la Crème

  • AUTHOR

    Alexandra Carlier image.Alexandra Carlier is a distinguished cookery writer and broadcaster. She was a key contributor to the highly acclaimed Time-Life Good Cook series and to the Carrier’s Kitchen series published by Marshall Cavendish. She is the author of The Dinner Party Book (Collins, 1986), a regular contributor to Taste magazine and a guest cook for The Times.

  • PREVIEW

    INTRODUCTION

    Image from Ten Late Breakfasts.I firmly believe that a well laden late breakfast table can provide a calming respite from hectic modern life. Too often breakfast is a hurried and unsociable meal at an unspeakable hour. That is not the subject of this book. Here, you will find ideas and recipes for relaxed meals to enjoy with friends.

    For many people, such late, leisurely breakfasts can only occur at the weekends or during holidays, which means they should be treated as a luxury to be savoured in full. They can also be fun; the menus here are deliberately playful, drawing freely on historical precedents. There is no reason why we should not all enjoy the pleasures of the leisured classes in past centuries, when time and circumstance allow.

    NEW ORLEANS BRUNCH

    The hallmark of New Orleans food is its flamboyance. This is a city which has established not merely a tolerance of ethnic mixtures but, rather, a regard for them. The French contributed sauces, the Creoles added their seasonings (some of them stingingly hot), the Spanish introduced mixtures of pork, poultry and seafood. The Cajuns, who came down from Canada in 1775, added their own spices to the melting pot. And, all around, the good American soil yielded a wonderful harvest of exotic fruits and vegetables, with plantains, bananas, sweet potatoes and corn galore.

    Some of this spirit is reflected in the brunch menu. The fruit salads that open the meal are certainly on the showy side: the Extravaganza is a ravishing spectacle of tropical fruits contained in a basket carved out of a huge water-melon while the Citrus Sundae offers refreshing orange and grapefruit segments and kiwi fruits, with lime juice, in individual half-grapefruit shells.

  • MENUS

    The Ten Menus series brings together a group of distinguished cookery writers who have been invited to display their personal tastes and style in ten menus chosen to suit particular occasions. Picnics, late suppers, cocktail parties, winter weekends – these and many other occasions provide the inspiration for fresh and original ideas for entertaining. The menus are all comparatively simple and practical, and no recipe is beyond the capabilities of any cook who cares about food. Beautifully illustrated with photographs and watercolours, each book contains recipes fully annotated with commentary, culinary asides and alternative ingredients to suit different seasons and countries.

    The Ten Menus series includes Ten Late Breakfasts by Alexandra Carlier, Ten Dinner Parties for Two by Frances Bissell and Ten Vineyard Lunches by Richard Olney.