Cookbooks
$30.00 U.S. • Jacketless hardcover
8 x 10 in, 208 Pages, 80 Color Photographs
On Sale 4/21/2020 • 978-1-4236-5346-2Suzanne Vizethann, award-winning chef and owner
of Atlanta’s critically acclaimed Buttermilk Kitchen
restaurant, redefines the culinary
boundaries of breakfast and
brunch with her farm-to-table
comfort food.
Packed with regional
favorites, traditional
dishes, and seasonal ingre-
dients, Welcome to Buttermilk
Kitchen presents creative recipes that incorporate
new spice and flavor combinations.What deceptively fancy or complex dish is simple
enough for the home cook?
Akhtar Nawab: Anything pureed. My
blender is the most-used tool in my house.
Jocelyn Ramirez: Jackfruit is really easy to
prepare at home. People may feel it’s too
complicated because the fruit can be huge
and intimidating. We use the young green
version of jackfruit for savory dishes, and it
can typically be purchased jarred or canned.
Leah Cohen: People are intimidated by
curry because there are a lot of ingredients
involved. My recipe for pineapple curry with
mussels is actually really easy to make.
Making your own curry paste is a game changer and far
superior to buying it, but this is where people get hung
up and think curry is too hard to make.
Sami Tamimi and Tara Wigley:
Making your own labneh. It’s
just yogurt, which is spooned into
the middle of a clean J-cloth or
tea towel, pulled up into a little sack, tied together, and
then hung from a tap over a sink to drain for about 24
Ottolenghi executive
head chef Sami
Tamimi (l.) and
Ottolenghi recipe
developer Tara Wigley
(Falastin, Ten Speed,
Apr.)© jenny zarins© jenny zarins