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From Publishers Weekly
In this installment of its popular cookbook series， Williams-Sonoma turns its attention to the most important meal of the day， providing foolproof recipes for breakfast favorites like Lacy Hash Browns and Cinnamon Rolls. The Eggs Benedict recipe cooks up a gorgeous high-fat treat， using egg yolks， whole eggs， and lots of butter. More virtuous， the Oatmeal with Dried Fruit and Brown Sugar is thick and filling， just slightly sweet， and requires only a few minutes in the kitchen. A perfect brunch-party dish， the Goat Cheese and Spanish Ham Souffl-would， with a salad on the side， also make for a sophisticated supper. Glossy glamour shots of eggs， bacon and pancakes round out the book， and are sure to tempt even those for whom the first meal of the day is usually nothing more than a cup of coffee.
Copyright 2003 Reed Business Information， Inc.