Breakfast: The Cookbook

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Start the day with the definitive cookbook of authentic home-cooking breakfast dishes from around the world

Breakfast is the most important – and comforting – time of day for billions of people everywhere. Here, for the first time, a collection of hundreds of home-cooking recipes celebrates morning meals as they’re prepared in kitchens across the globe. Each recipe is accessible and straightforward, with notes offering cultural context and culinary insight. Whether it’s sweet or not, classic or regional, it’s here: Egyptian Ful Medames (stewed fava beans); Mexican Chilaquiles; Chinese Pineapple Buns; American Scones; Scottish Morning Rolls; and so much more.

Featuring contributions from Reem Kassis, Bill Granger, Jason Hammel, Stephen Harris, Clotilde Dusoulier, Harumi Kurihara, Meera Sodha, Alvin Cailan, Fredrik Berselius, and Manoella Buffara.

From the Publisher

Emily Elyse Miller is a food writer and culinary consultant based in New York City. She has worked with VICE, Lucky Peach, The New Yorker, and been featured in Vogue, Refinery29, and many other publications. She is the founder of BreakfastClub, a global event series that connects culinary and design innovators and chefs through the ritual of breakfast.

Rice Porridge with Pork Meatballs

Serves: 2

Preparation time: 10 minutes

Cooking time: 1 hour

In a medium to large saucepan, combine the rice and 6 cups (1.4 liters/48 fl oz) water and bring to a boil over medium-high heat.

Reduce to a simmer and cook, stirring occasionally and adding more water if the mixture begins to dry, for 30 minutes.

Meanwhile, in a medium-sized bowl, mix the pork, ginger, garlic, 1/2 teaspoon of fish sauce, and 1 tablespoon soy sauce until thoroughly combined. Set aside.

Simmer the porridge until the rice has broken down, thickened, and turned into a porridge-like consistency, about 30 minutes.

Form the pork mixture into bite-size balls and add to the simmering rice porridge along with the remaining fish sauce and soy sauce. Cook for an additional 2–3 minutes until the meatballs are cooked through.

Serve in bowls and season with more fish sauce and soy sauce to taste, garnished with scallions and desired toppings.

Jok is a popular Thai version of Congee made with small ground pork meatballs (sometimes fish) and jasmine rice. It can be garnished with an array of toppings, including chopped scallions (spring onions), ginger, white pepper, white vinegar, soy sauce or fish sauce, fried garlic and/or shallots, as well as additional pork products such as minced-pork meatballs and slices of liver.

Ingredients ½ cup (100 g) jasmine rice, rinsed until the water runs clear 4 oz (115 g) ground (minced) pork ½-inch (1.25 cm) piece fresh ginger, peeled and finely chopped ½ tablespoon minced garlic 1 teaspoon fish sauce, plus more to taste 2 tablespoons soy sauce, plus more to taste 2 scallions (spring onions), chopped

Start the day with the definitive cookbook of authentic home-cooking breakfast dishes from around the world

Breakfast is the most important – and comforting – time of day for billions of people everywhere. Here, for the first time, a collection of hundreds of home-cooking recipes celebrates morning meals as they’re prepared in kitchens across the globe.

Each recipe is accessible and straightforward, with notes offering cultural context and culinary insight. Whether it’s sweet or not, classic or regional, it’s here: Egyptian Ful Medames (stewed fava beans); Mexican Chilaquiles; Chinese Pineapple Buns; American Scones; Scottish Morning Rolls; and so much more.

Featuring contributions from Reem Kassis, Bill Granger, Jason Hammel, Stephen Harris, Clotilde Dusoulier, Harumi Kurihara, Meera Sodha, Alvin Cailan, Fredrik Berselius, and Manoella Buffara.

Travel the world and bring these amazing flavours home with Phaidon’s international cookbook bibles

Vegan: The Cookbook

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America: The Cookbook

“A handsome 800-recipe tome that achieves both breadth, covering every region’s specialties… and nuance, exploring the backstories of hyperlocal items. Thunk this one down on the holiday table for lively debate, but do put its recipes to use-it’s hard to quibble when your mouth is full.” —Garden & Gun magazine

The Nordic Cookbook

“The definitive guide to Nordic cooking… A hefty volume of 768 pages that’s surprisingly accessible [and] illustrates the diversity of [the] region’s cuisine.” —Bloomberg

Publisher ‏ : ‎ Phaidon Press
Publication date ‏ : ‎ May 29, 2019
Language ‏ : ‎ English
Print length ‏ : ‎ 464 pages
ISBN-10 ‏ : ‎ 0714878049
ISBN-13 ‏ : ‎ 978-0714878041
Item Weight ‏ : ‎ 3.64 pounds
Dimensions ‏ : ‎ 7.45 x 1.75 x 10.95 inches
Best Sellers Rank: #346,655 in Books (See Top 100 in Books) #111 in Brunch Recipes #133 in Breakfast Cooking (Books) #356 in Biscuit, Muffin & Scone Baking
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