Breakfast: The Cookbook by Emily Elyse Miller

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Notes about Recipes in this book

  • Rolled scallion crepe with egg

    • MollyB on September 04, 2019

      Very tasty! The sauce was easy and very good - I'll keep it in mind when I need a quick savory sauce in the future. The technique was a little tricky, figuring out how much batter to use and how hot the pan should be. My first crepe was a disaster. I recommend doubling the recipe the first time you try it, so you can actually have enough left to eat as you figure out how to cook and flip the crepes right.

    • Zosia on November 01, 2019

      I definitely need more practice making these, but even with torn crepes - I found them quite delicate and challenging to flip - and scrambled egg cooked onto the wrong side of them in parts, they still tasted very good.

  • Middle Eastern omelet

    • Zosia on September 07, 2019

      The small amount of flour seemed to reduce the omelette's fragility quite a bit so it could be flipped, rolled or folded easily yet it was still moist and fluffy. Based on personal preference, I substituted green onions for yellow. I'll definitely make this again.

  • Pancakes with crushed peanuts and sugar

    • Zosia on September 17, 2019

      Sweet (a little too sweet for me but that's easily adjusted) and delicious. The pancake was very tender but the exterior surface was crisp so it was easy to eat out of hand if one chose. The batter proved overnight in the fridge and I let it sit for 30 min at room temperature before cooking the pancakes the next morning. I omitted the butter.

  • Brioche

    • MarciK on January 15, 2020

      The cookbook lists honey in the ingredients. I confirmed with the publisher there should be no honey, and they will correct it in future editions.

  • Buttermilk biscuits

    • MarciK on December 28, 2019

      This recipe calls for 12 tsp sugar. I’m not sure why it didn’t just say 1/4 cup, but it did make a sweet biscuit. It didn’t taste bad, but I didn’t want it so sweet. I’m not great at buttermilk biscuits, and I’m hoping it’s just that I haven’t found the right recipe. These were a little too moist and fall apart easy. They didn’t get a good rise. Ultimately, I will move on and continue looking for a recipe that works.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    From the founder of the Breakfast Club comes the debut cookbook that delivers recipes from around the globe from eggs to drinks!

    Full review
  • ISBN 10 0714878049
  • ISBN 13 9780714878041
  • Published May 29 2019
  • Format Hardcover
  • Page Count 464
  • Language English
  • Countries Australia, United States, Canada, United Kingdom
  • Publisher Phaidon Press

Publishers Text

Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided.

Start the day with the definitive cookbook of authentic home-cooking breakfast dishes from around the world

Breakfast is the most important – and comforting – time of day for billions of people everywhere. Here, for the first time, a collection of hundreds of home-cooking recipes celebrates morning meals as they're prepared in kitchens across the globe. Each recipe is accessible and straightforward, with notes offering cultural context and culinary insight. Whether it's sweet or not, classic or regional, it's here: Egyptian Ful Medames (stewed fava beans); Mexican Chilaquiles; Chinese Pineapple Buns; American Scones; Scottish Morning Rolls; and so much more.