Breakfast brings beauty and enthusiasm to the morning meal. George Weld draws on his passion, Southern roots, and runner’s discipline to create the fresh, satisfying, and straightforward dishes his Williamsburg, Brooklyn restaurant has been serving for ten years. Breakfast begins with simple techniques that can transform familiar ingredients into transcendent meals. Following are recipes for eggs (including the restaurant’s signature Eggs Rothko), grains, meats, produce, sauces and syrups, juices, and pastries. Among the beloved recipes from Egg’s kitchen are breakfast dishes that Weld has adapted for meals at any hour, such as salads with eggs and smoked fish, fried chicken and biscuits, and eggs on toast with greens. Running through the book are contributions from farmers, fishermen, and runners on their morning routines, as well as a pantry section laying out all the ingredients to have on hand for simple, delicious morning meals. Accompanied by images shot at the restaurant and Weld’s own farm (from which Egg is supplied with many ingredients), this book will make breakfast the meal you dream about at night, and the most anticipated part of your morning.
|Dimensions||248 × 197 mm|
George Weld was born in Marblehead MA and grew up in Massachusetts, Virginia, and North Carolina, and Illinois. He holds an MFA from Warren Wilson. In 2005, Weld opened Egg in Williamsburg, Brooklyn. Weld operates Goatfell Farm in New York's Hudson Valley, which provides the restaurant's fruits, vegetables, and eggs. Weld is a contributor to Edible and is on the board of the Food Book Fair.