Cover image for Brunch entertaining
Brunch entertaining
Sarlin, Janeen.
Personal Author:
Publication Information:
Alexandria, VA : Time-Life Books, [1999]

Physical Description:
111 pages : color illustrations ; 26 cm.
General Note:
Includes index.
Subject Term:

Added Author:
Format :


Call Number
Material Type
Home Location
Item Holds
TX733 .S27 1999 Adult Non-Fiction Open Shelf
TX733 .S27 1999 Adult Non-Fiction Open Shelf

On Order



A brunch shared with family or friends late on a leisurely Saturday or Sunday morning is one of the most popular and enjoyable ways to entertain. This volume of the Williams-Sonoma Lifestyles series is designed to help you cook and serve any brunch with incomparable ease, while imprinting the occasion with your own personal style.

Author Notes

Janeen Sarlin owns and operates Cooking with Class, a nearly three-decade-old catering company and cooking school in New York City. She is the author of numerous cookbooks, including Lunches to Go, Food from an American Farm, The New Meat Lover's Cookbook, Roasts and the Everyday Roasting volume of the Williams-Sonoma Lifestyles series. Ms. Sarlin is also a syndicated food columnist, and a nationally recognized lecturer and cooking teacher.
Chuck Williams, general editor, has helped to revolutionize cooking in America. He opened his first store in the California wine country town of Sonoma in 1956, later moving it to San Francisco. More than 150 stores are now open in the United States, and the company's catalog has an annual circulation of over 42 million. The philosophy behind his success is aptly summed up by the title of the cookbook he wrote to chronicle Williams-Sonoma's first 40 years: Celebrating the Pleasures of Cooking.
Richard Eskite, an award-winning photographer, has worked in San Francisco since 1985. His clients include many advertising agencies, graphic design firms, and national magazines.

Table of Contents

Brunch as an Occassionp. 8
Setting the Scenep. 10
Egg Basicsp. 12
Beveragesp. 14
Planning Menusp. 16
Griddle Cakesp. 18
Eggs, Meat and Fishp. 28
Baked Goodsp. 64
Fruitp. 90
Glossaryp. 108
Indexp. 112