Morning Food: Breakfasts, Brunches and More for Savoring the Best Part of the Day Book

For more than 20 years, Margaret Fox served up some of California's tastiest breakfasts and brunches at her landmark restaurant Café Beaujolais on the Mendocino coast. The original MORNING FOOD shared Fox's legendary dishes and became a comfort food classic. Fully revised with the addition of 30 new recipes, evocative photographs, and a fresh look, the new edition of MORNING FOOD has all the cozy appeal and culinary authority of the original in a charming new package.Reviews

"It's a book worth getting up for."-San Francisco Chronicle"With homey graphics and photographs and authors named Fox and Bear, the book has a cozy feeling that matches its subject."-Philadelphia Inquirer and Baltimore Sun "Whether youre a Café Beaujolais neophyte or a longtime groupie, Morning Food is a treasure."-Kansas City Star". . . for those who love breakfast (any time of day)."-Omaha World-Herald"An unpretentious take on wonderful, homey food."-Sacramento Bee" Café Beaujolais founder finds a delicious new calling."-Los Angeles Times"Morning Food belies its contents. . . these are foods that diners would find satisfying and nurturing at any time of day. . . the Buttermilk Cinnamon Coffee Cake is incredible."-Contra Costa Times

"Foxs conversational tone makes you want to pick up the phone to call and chat it up with her as you whip up your mouth-watering first meal of the day. ...The recipes are consistently delicious and impressive. If you enjoy good morning food, youll enjoy this book any time of day."-Cookbook Digest

KLIATT

Who says that breakfast has to be staid, traditional and the same every day? According to Margaret Fox, breakfast can include almost anything: blintzes, black bean chili, or mango quesadillas as well as familiar items like coffee cake. Over 150 recipes cover every aspect of a morning meal—cereals, muffins, breads, coffee cakes, pancakes, sandwiches, side dishes, spreads, entrees and desserts. Fox was the owner of the Cafe Beaujolais in northern California. Under her leadership the restaurant took ingredients that most of us associate with breakfast and shaped them into dozens of wonderful and unique specialties. This philosophy gave patrons permission to indulge in a wide array of dishes for breakfast that most people might instead associate with other meals. This book is a revision of an earlier edition and is much more comprehensive. All the recipes are accompanied by amusing antidotes. A sampling of the treats includes: Roasted Butternut Squash Soup, Turkey Fried Hash, Mendocino Frittata, Cherry Omelet, Pumpkin and Ginger Pancakes, Cindy's Cherry Chocolate-Chip Scones, and Fried Bananas. The food is glorious!