The Culinary Institute of America Breakfast and Brunches: Over 175 New Recipes from the World's Premier Culinary College by The Culinary Institute of America

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Notes about Recipes in this book

  • Chocolate chip pancakes

    • JKDLady on August 31, 2015

      I needed to add a lot more flour to make this into a batter that wouldn't run together. The taste was good, and they were fluffy, but something just wasn't right. I should try this again.

  • Cream scones

    • MarciK on April 27, 2020

      These had a crisp exterior and a pleasantly moist interior, which I prefer over the dry scones you find around here. I added instant espresso powder and chocolate chunks to mimic the mocha scones I buy at my local coffee shop. Also, I was a little short on cream, so I added milk, which had no negative effect. This recipe contains no butter, and it certainly isn’t needed here. If you want to make this for breakfast, plan ahead. It needs to be froze a couple hours so that you can cut them.

  • Chilled asparagus with mustard herb vinaigrette

    • Shewi128 on April 06, 2021

      The vinaigrette was too thin and didn't cling to asparagus. Will not make again.

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  • ISBN 10 0867309075
  • ISBN 13 9780867309072
  • Published Aug 25 2005
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Lebhar-Friedman Books,US
  • Imprint Lebhar-Friedman Books,US

Publishers Text

The world's premier college has selected and tested more than 175 recipes from its kitchens to help home cooks prepare satisfying, nutritious, and wholesome selections for breakfast and brunch.
Breakfast is the most important meal of the day. Yet, for many people breakfast consists of a cup of coffee and a donut on the way out the door. The CIA's Breakfasts and Brunches shows you how to prepare everything from classic favorites such as Buttermilk Pancakes, Banana Bread, and Biscuits with Sausage Gravy, to sumptuous brunch fare like Smoked Cheddar and Thyme Muffins or Grilled Quail with Avocado, Tomato, and Corn Salad. Chapters on sweet and savory breads and pastries, egg dishes, grains and legumes, even breakfast drinks, help you handle any meal situation from family breakfasts on a weekday morning to the most elaborate Sunday brunch.


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