Cookbook Review: Brunch Season

In the world of food, there are many things that cause controversy–think pineapple on pizza or a well-done steak. Despite these polarizing topics, there’s one meal I think most people can get behind: brunch. Much like chef Suzanne Vizethann, author of Brunch Season, I believe brunch doesn’t always receive the fanfare it deserves. The recipes in Vizethann’s book, along with the vibrant photography, draw the reader in and invite them to master the art of restaurant quality brunch at home. 

As an organization junkie, I loved how easy this book was to navigate, starting with a “how to use this book” section, something I think every cookbook author should consider adding. It then segways into chapters, starting with recipes from the brunch menu at her restaurant, Buttermilk Kitchen in Atlanta, offering those more seasoned home cooks a chance to create restaurant quality brunch. The cookbook then guides readers on a journey to explore brunch from a seasonal lens, focusing on the fleeting ingredients and fresh produce that come and go throughout the year, starting with spring.