Welcome to Buttermilk Kitchen

Suzanne Vizethann (Author) Angie Mosier (Photographer)
Available

Description

100 farm-to-table breakfast, brunch, and lunch recipes with a modern Southern sensibility.

Redefine the culinary boundaries of breakfast, brunch, and lunch. 100 recipes designed for the home cook using traditional cooking techniques and farm-fresh ingredients, Welcome to Buttermilk Kitchen includes all-time regional favorites, as well as pantry and refrigerator staples like granola, preserves, pickles, and other condiments. There are pastry recipes, beverages, vegan and vegetarian options, and a leftovers chapter.

Welcome to Buttermilk Kitchen joins the trend toward healthier comfort food, balancing traditional dishes that use the very best seasonal ingredients, and creative recipes incorporating new spices and flavor combinations. Many of the dishes work for lunch or dinner, as well as breakfast or brunch. It is a cookbook that home cooks will find they can use every day of the week, any time of the day or night.

Suzanne Vizethann earned a degree in hospitality from the University of South Carolina and trained in several kitchens with "Top Chef" winner Richard Blais. She won the Chopped competition on the Food Network cooking competition show, owned the small restaurant The Hungry Peach, and now is the chef and owner of the award-winning Buttermilk Kitchen. She lives in Atlanta.

Angie Mosier is a photographer with a journalist's approach and a culinary background, collaborating with such cooking luminaries as Eric Ripert (Avec Eric) and Virginia Willis (Lighten Up Y'all - a James Beard Award Winner). She is also a food and prop stylist and has worked on Vivian Howard's Deep Run Roots and Reese Witherspoon's Whiskey in a Tea Cup. She lives in Atlanta.

Product Details

Price
$30.00  $27.60
Publisher
Gibbs Smith
Publish Date
April 21, 2020
Pages
208
Dimensions
8.3 X 10.1 X 0.9 inches | 2.05 pounds
Language
English
Type
Hardcover
EAN/UPC
9781423653462

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About the Author

Suzanne Vizethann earned a degree in hospitality from the University of South Carolina and trained in several kitchens with "Iron Chef" star Richard Blais. She won the Chopped competition on the Food Network cooking competition show, owned the small restaurant The Hungry Peach, and now is the chef and co-owner of the award-winning Buttermilk Kitchen. She lives in Atlanta.
Angie Mosier is an Atlanta-based writer, photographer, food stylist and cook. Her work has appeared in such publications as Food & Wine, Town and Country, The New York Times, Southern Living and Garden and Gun. She has collaborated on cookbooks with authors such as John T. Edge, Matt and Ted Lee, Virginia Willis, Kevin Gillespie and John Currence. She is the co-author and photographer of Eric Ripert's most recent book, Avec Eric. In addition to being a member of Les Dames d'Escoffier and The James Beard Foundation, Angie is a member of the Southern Foodways Alliance and has served as a past president of its board of directors. Learn more about Angie at placematproductions.com.