Bubby's Brunch Cookbook: Recipes and Menus from New York's Favorite Comfort Food Restaurant
Americans have virtually invented brunch, a meal that’s more than breakfast, not quite lunch, and perfectly suited for a relaxing late-weekend-morning’s repast. The restaurant’s name evoking memories of grandmotherly warmth and good eating, trendy Tribeca’s Bubby’s Pie Company feeds New Yorkers an especially comforting brunch. Chef Silver has a reputation as a breakfast cook, so his egg dishes are the stars of the menu. For the home cook, Silver offers some carefully considered, sound advice on making perfect fried eggs, poached eggs, and omelets. When hash browns alone aren’t adequate, he embellishes them with asparagus. There are recipes for pancakes, waffles, breads, pastries, and sandwiches, too, from croque monsieur to classic BLT. Celebratory brunches demand fresh juices and punches, so Silver creates both alcoholic and plain drinks with only the freshest ingredients, going so far as to make his own cranberry juice. --Mark Knoblauch