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Brunch Sunday
For the first time London’s legendary champions of brunch share the recipes that have made Islington’s Sunday Café a runaway success. Covering everything from quick and easy staples to fabulous feasts, and taking inspiration from a global list of ingredients, this book will take you all the way from cracking an egg to flipping pancakes and roasting pork – all with spectacularly Instagrammable results!
176 pages, Hardcover
Published May 5, 2020
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45 people want to read
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Displaying 1 - 22 of 22 reviews
April 14, 2020
I’ve been searching to buy the perfect Brunch cooking book for a while and this is the reasons I wanted to read this book when I saw it on Netgalley.
I have a bit of a passion to search for the best brunch spots while I am on Holiday, which goes very well with my passion for coffee. My husband and I did barista and coffee appreciation courses so we do have a bit of knowledge on the subject. As you can imagine, I was intrigued by a new recipe book written by a popular Brunch Spot in London, which happens to be my favorite city. Unfortunately I do not know this restaurant as I’ve never been to that corner of the city. My loss, it seems.
The book is wonderful. The recipes make my mouth water and the pictures are amazing, complementing the deliciously sounding food. I posted two visual examples of what can be found inside.
The book is perfect for brunch aficionados who have some time on their hands and are seasoned cooks. Unfortunately, I lack both the time and the knowledge to make full use of this book. Why I am saying that? Many of the recipes use some ingredients that also need to be prepared in advance. So there are recipes inside recipes. When you have a recipe that needs another 2 or three other ingredients that are not readily available it takes time and effort to get the food ready. The book is probably also useful for other similar establishments who need a bit on inspiration.
I loved reading the book and I hope to try a few of the easier recipes because they sound so delicious.
I have a bit of a passion to search for the best brunch spots while I am on Holiday, which goes very well with my passion for coffee. My husband and I did barista and coffee appreciation courses so we do have a bit of knowledge on the subject. As you can imagine, I was intrigued by a new recipe book written by a popular Brunch Spot in London, which happens to be my favorite city. Unfortunately I do not know this restaurant as I’ve never been to that corner of the city. My loss, it seems.
The book is wonderful. The recipes make my mouth water and the pictures are amazing, complementing the deliciously sounding food. I posted two visual examples of what can be found inside.
The book is perfect for brunch aficionados who have some time on their hands and are seasoned cooks. Unfortunately, I lack both the time and the knowledge to make full use of this book. Why I am saying that? Many of the recipes use some ingredients that also need to be prepared in advance. So there are recipes inside recipes. When you have a recipe that needs another 2 or three other ingredients that are not readily available it takes time and effort to get the food ready. The book is probably also useful for other similar establishments who need a bit on inspiration.
I loved reading the book and I hope to try a few of the easier recipes because they sound so delicious.
April 30, 2020
Brunch the Sunday Way
Paging through Alan Turner and Terence Williamson’s Brunch the Sunday Way is an absolute pleasure. Filled with incredible pictures of a sampling of the delicious meals this team provides, it’s a treat for the eyes and had me itching to prepare some of these amazing things!
I enjoyed the authors’ witty explanation of how their restaurant evolved to specializing in Brunch (with a capital “B”). As a New York City resident I can relate to the customers who flock to Sunday to indulge in specialty brunch treats. Brunch is more than just the food served, it’s a social experience and a chance to gather with friends, or just snuggle up with something to read and a great meal.
While some of the ingredients were just too British to appeal on a daily basis, many of them would be a blast to prepare for a special occasion. Many of the recipes are complex, but the information is great to have in one’s wheelhouse, and serves as inspiration for meals I can make at home.
a copy of Brunch the Sunday Way was provided by NetGalley for the purpose of my honest review
Paging through Alan Turner and Terence Williamson’s Brunch the Sunday Way is an absolute pleasure. Filled with incredible pictures of a sampling of the delicious meals this team provides, it’s a treat for the eyes and had me itching to prepare some of these amazing things!
I enjoyed the authors’ witty explanation of how their restaurant evolved to specializing in Brunch (with a capital “B”). As a New York City resident I can relate to the customers who flock to Sunday to indulge in specialty brunch treats. Brunch is more than just the food served, it’s a social experience and a chance to gather with friends, or just snuggle up with something to read and a great meal.
While some of the ingredients were just too British to appeal on a daily basis, many of them would be a blast to prepare for a special occasion. Many of the recipes are complex, but the information is great to have in one’s wheelhouse, and serves as inspiration for meals I can make at home.
a copy of Brunch the Sunday Way was provided by NetGalley for the purpose of my honest review
April 4, 2020
Thank you NetGalley and Quarto Publishing Group - White Lion Publishing for an advance copy of Brunch the Sunday Way by true culinary artists Alice Turner; Terence Williamson.
I want to be perfectly clear; this book is definitely off the charts – it deserves at least six stars but I rounded it down to four! Why? Because it doesn’t come with a cook/chef who will prepare these tantalizing delicacies for me. The recipes and ingredients had me salivating from first page to last. And OH, the photos, Dearest Friend Dita, there are tons of amazing photos you will absolutely love – BUT (and here it comes) despite the absolutely gorgeous photos and delectable ingredients, many, if not most of the recipes take hours to prepare. Even if I were willing to improvise, where possible, to concoct something even remotely resembling these beauties, it would turn to dust in my mouth, as I could never come close to the perfection that my brain is comprehending when I read these recipes.
The book starts out humbly enough…Classic Poached eggs. I make them every morning for breakfast and although I know you should add a bit of vinegar to the water I did not know the swirly trick – and the authors will forever be in my thoughts as I prepare my rushed breakfast every morning and smash up those perfectly formed poached eggs from now on. They claim ten minutes to prepare….I do so in five, including prep, boil, and dished.
Next comes, Crispy Poached Eggs (yeah, I think I can do that!), twenty minutes? – ok I’ll pencil it into my schedule. Son-in-Law Eggs and Scrambled Eggs on Toasted Sourdough (thirty and twenty minutes, respectively) okaaaay, but then I landed on an auspiciously UNstated prep time for Feta, Kale and Quinoa Omelette and, next – BOOM – I turned the page to find Salt Cod Potato Benedict with Poached Eggs and Hollandaise. And that, my friends, is where I dropped the ball. Prep time is an unabashed three hours + and this is a big plus, overnight preparation of the cod…and I would be unfaithful if I were not to warn that there is also a quantity of Hollandaise Sauce to prepare (“see page 157”) which also takes about 50 minutes. The Roast Garlic Aioli is a glorified mayonnaise with the addition of roasted garlic cloves (yum) and a combination of rapseed and olive oil instead of a standard vegetable or soy oil. I was a little surprised to see this – there is absolutely no comparison between delicious homemade mayonnaise (and in this case aioli) and the inferior manufactured products. I made my own for many years until I stopped because of the raw egg yolks, after reading that raw eggs could carry salmonella.
So, you get it? More recipes follow with prep time of one hour, one and half hours, two and a quarter hours…..I love my husband, but I would love him even more if he were to take me out for brunch instead of me waking up at 0800 to prepare a brunch for two to be served at 1100. Many of the recipes refer to later pages where you need to prepare something else to include in the recipe. Often if the prep time says only about 30 minutes, you will find in the small print that some of the ingredients have to be prepared or cured or simmered in advance. for several hours or a day. Furthermore, we are NOT talking one dish prep, there are recipes that call for blanching, browning, blending, baking and more – all for the sake of one dish. (Cleanup time might be entering your thoughts about now).
Fear not, however, I persevered and can state for the record that there are numerous tantalizing recipes that will not keep you up all night worrying about whether you have what it takes to stand on your feet in the kitchen for hours preparing brunch.
If you like to read cookbooks and drool, if you are a hobbyist chef, if you have a longer attention span than me, and/or if you are anxious to try the amazing more time-consuming recipes for a culinary treat at affordable prices….this is the book for you.
I want to be perfectly clear; this book is definitely off the charts – it deserves at least six stars but I rounded it down to four! Why? Because it doesn’t come with a cook/chef who will prepare these tantalizing delicacies for me. The recipes and ingredients had me salivating from first page to last. And OH, the photos, Dearest Friend Dita, there are tons of amazing photos you will absolutely love – BUT (and here it comes) despite the absolutely gorgeous photos and delectable ingredients, many, if not most of the recipes take hours to prepare. Even if I were willing to improvise, where possible, to concoct something even remotely resembling these beauties, it would turn to dust in my mouth, as I could never come close to the perfection that my brain is comprehending when I read these recipes.
The book starts out humbly enough…Classic Poached eggs. I make them every morning for breakfast and although I know you should add a bit of vinegar to the water I did not know the swirly trick – and the authors will forever be in my thoughts as I prepare my rushed breakfast every morning and smash up those perfectly formed poached eggs from now on. They claim ten minutes to prepare….I do so in five, including prep, boil, and dished.
Next comes, Crispy Poached Eggs (yeah, I think I can do that!), twenty minutes? – ok I’ll pencil it into my schedule. Son-in-Law Eggs and Scrambled Eggs on Toasted Sourdough (thirty and twenty minutes, respectively) okaaaay, but then I landed on an auspiciously UNstated prep time for Feta, Kale and Quinoa Omelette and, next – BOOM – I turned the page to find Salt Cod Potato Benedict with Poached Eggs and Hollandaise. And that, my friends, is where I dropped the ball. Prep time is an unabashed three hours + and this is a big plus, overnight preparation of the cod…and I would be unfaithful if I were not to warn that there is also a quantity of Hollandaise Sauce to prepare (“see page 157”) which also takes about 50 minutes. The Roast Garlic Aioli is a glorified mayonnaise with the addition of roasted garlic cloves (yum) and a combination of rapseed and olive oil instead of a standard vegetable or soy oil. I was a little surprised to see this – there is absolutely no comparison between delicious homemade mayonnaise (and in this case aioli) and the inferior manufactured products. I made my own for many years until I stopped because of the raw egg yolks, after reading that raw eggs could carry salmonella.
So, you get it? More recipes follow with prep time of one hour, one and half hours, two and a quarter hours…..I love my husband, but I would love him even more if he were to take me out for brunch instead of me waking up at 0800 to prepare a brunch for two to be served at 1100. Many of the recipes refer to later pages where you need to prepare something else to include in the recipe. Often if the prep time says only about 30 minutes, you will find in the small print that some of the ingredients have to be prepared or cured or simmered in advance. for several hours or a day. Furthermore, we are NOT talking one dish prep, there are recipes that call for blanching, browning, blending, baking and more – all for the sake of one dish. (Cleanup time might be entering your thoughts about now).
Fear not, however, I persevered and can state for the record that there are numerous tantalizing recipes that will not keep you up all night worrying about whether you have what it takes to stand on your feet in the kitchen for hours preparing brunch.
If you like to read cookbooks and drool, if you are a hobbyist chef, if you have a longer attention span than me, and/or if you are anxious to try the amazing more time-consuming recipes for a culinary treat at affordable prices….this is the book for you.
March 9, 2020
The first three times I tried to download the digital ARC of this cookbook, I got a children's biography of Billie Jean King instead. I nearly gave up on trying to preview it at all, but I'm glad I persisted.
This is a gorgeous, decadent cookbook from a popular British restaurant. Color photos accompany just about every recipe. The recipes are inspired and I'd pay handsomely to have someone make just about any of these for me. While I have to heavily alter most of them to cook them for my family (which includes vegetarian, dairy free and gluten free members), I appreciate how creative and delicious most of them look and it would probably be worth it at least occasionally. Not only do you get great recipes, but you get instructions on how to properly poach an egg, make Bechamel or jam, and so on.
Note that this is a British cookbook and includes some ingredients harder to source in the U.S. like jam sugar (sugar with the pectin added already in proper amounts). Likewise, measurements are in metric and such. No nutritional information is provided for the recipes.
The book features a few gluten free desserts at the end which look delicious like an almond-flour based carrot cake. Most of the recipes are not gluten free though, and will often require some creative substitutions. Bread and flour are often used. Meat is pretty dominant in most of the recipes, though a couple of vegan recipes are provided (sadly, they don't look nearly as decadent as the ones for meat and wheat eaters, probably based on the assumption that all vegans are hard core health nuts). Most of the recipes rely on ingredients like good quality bread, bacon, eggs, cheese, cream, etc. and are not exactly health food, but do use quality ingredients.
These will make for wonderful treats on days when you have the time and inclination to make something really special.
I read a temporary digital ARC of this book for the purpose of review.
This is a gorgeous, decadent cookbook from a popular British restaurant. Color photos accompany just about every recipe. The recipes are inspired and I'd pay handsomely to have someone make just about any of these for me. While I have to heavily alter most of them to cook them for my family (which includes vegetarian, dairy free and gluten free members), I appreciate how creative and delicious most of them look and it would probably be worth it at least occasionally. Not only do you get great recipes, but you get instructions on how to properly poach an egg, make Bechamel or jam, and so on.
Note that this is a British cookbook and includes some ingredients harder to source in the U.S. like jam sugar (sugar with the pectin added already in proper amounts). Likewise, measurements are in metric and such. No nutritional information is provided for the recipes.
The book features a few gluten free desserts at the end which look delicious like an almond-flour based carrot cake. Most of the recipes are not gluten free though, and will often require some creative substitutions. Bread and flour are often used. Meat is pretty dominant in most of the recipes, though a couple of vegan recipes are provided (sadly, they don't look nearly as decadent as the ones for meat and wheat eaters, probably based on the assumption that all vegans are hard core health nuts). Most of the recipes rely on ingredients like good quality bread, bacon, eggs, cheese, cream, etc. and are not exactly health food, but do use quality ingredients.
These will make for wonderful treats on days when you have the time and inclination to make something really special.
I read a temporary digital ARC of this book for the purpose of review.
April 2, 2020
You can smell the hipster restaurant on this cookbook and I love it.
Would I ever have ingredients like crab or kimchi in my house? Ha, no. But goodness me did every recipe in this look absolutely delicious. Pretty sure I would sell my mother for some of their buttermilk pancakes.
So although some of these recipes are most definitely out of my comfort zone, they are presented in such a way that I want to give them a try.
Would I ever have ingredients like crab or kimchi in my house? Ha, no. But goodness me did every recipe in this look absolutely delicious. Pretty sure I would sell my mother for some of their buttermilk pancakes.
So although some of these recipes are most definitely out of my comfort zone, they are presented in such a way that I want to give them a try.
July 16, 2020
Full Review on The Candid Cover
Brunch the Sunday Way by Alan Turner and Terrence Williamson is a whimsical and interesting cookbook that will give joy to its readers. There are so many fantastic images and the recipes are unique takes on some favourite brunch dishes. This is one book to check out if you are a cookbook collector or you have a bit of wanderlust right now.
What really excites me about this book are the wonderful pictures of food and the authors. This is a collection of recipes that have been staples of their London restaurant, Sunday, and I am sure it is a thrill for locals to have a little something to tide them over while they are closed. There is a bit of everything in this cookbook that is sure to please just about anyone.
The offerings include:
Eggs the Sunday Way
Toast the Sunday Way
Waffles, Pancakes, and Fritters
Baking the Sunday Way
Jams the Sunday Way
Drinks the Sunday Way
❀ STUNNING AND EASY TO FOLLOW RECIPES
If you are outside the U.K., some of the ingredients might be difficult to source. As well, this is a British recipe book and the measurements are metric so there will be some conversions to make if you use a different system. With that in mind, the recipes are quite easy to follow and will provide stunning results.
I gave the banana bread recipe a try and found it to be an interesting variation on an old favourite. The bananas are left chunky, which really adds a wonderful element of texture to the bread. It is a simple change that really perked up a classic bread.
❀ A LOVELY COOKBOOK
I am looking forward to trying some more of these recipes and one day I hope to visit the Sunday café in London. It is a lovely cookbook that will make an excellent addition to any home chef’s collection.
Brunch the Sunday Way by Alan Turner and Terrence Williamson is a whimsical and interesting cookbook that will give joy to its readers. There are so many fantastic images and the recipes are unique takes on some favourite brunch dishes. This is one book to check out if you are a cookbook collector or you have a bit of wanderlust right now.
What really excites me about this book are the wonderful pictures of food and the authors. This is a collection of recipes that have been staples of their London restaurant, Sunday, and I am sure it is a thrill for locals to have a little something to tide them over while they are closed. There is a bit of everything in this cookbook that is sure to please just about anyone.
The offerings include:
Eggs the Sunday Way
Toast the Sunday Way
Waffles, Pancakes, and Fritters
Baking the Sunday Way
Jams the Sunday Way
Drinks the Sunday Way
❀ STUNNING AND EASY TO FOLLOW RECIPES
If you are outside the U.K., some of the ingredients might be difficult to source. As well, this is a British recipe book and the measurements are metric so there will be some conversions to make if you use a different system. With that in mind, the recipes are quite easy to follow and will provide stunning results.
I gave the banana bread recipe a try and found it to be an interesting variation on an old favourite. The bananas are left chunky, which really adds a wonderful element of texture to the bread. It is a simple change that really perked up a classic bread.
❀ A LOVELY COOKBOOK
I am looking forward to trying some more of these recipes and one day I hope to visit the Sunday café in London. It is a lovely cookbook that will make an excellent addition to any home chef’s collection.
August 29, 2020
If you can't get to London to visit the Sunday cafe, this lovely book will have do as a substitute. The recipes are beautifully photographed, and most are fairly simple, though several do have ingredients that might be hard to source outside of the UK. Measurements and other units are given in both metric and imperial. No nutritional information is given, though a few are noted as being gluten free.
Thanks to the publishers and NetGalley for a digital ARC for the purpose of an unbiased review.
Thanks to the publishers and NetGalley for a digital ARC for the purpose of an unbiased review.
April 10, 2020
Brunch the Sunday Way is definitely more of a well prepared in advance type of cook book. It is a beautiful book and the recipes look and sound deliciously especially for me because I enjoy just browsing recipes.
In reality though very few of these recipes would make for a simple breakfast except for a few of the early egg recipes. Many recipes require portions of a second or even third recipe made elsewhere in the book and many of the ingredients I would need to buy specifically for these recipes. Then they also take hours of preparation sometimes the day before.
Overall it is a nice cookbook but I'm not sure how much use the average home cook would have for it unless they really enjoy making elaborate brunch recipes.
In reality though very few of these recipes would make for a simple breakfast except for a few of the early egg recipes. Many recipes require portions of a second or even third recipe made elsewhere in the book and many of the ingredients I would need to buy specifically for these recipes. Then they also take hours of preparation sometimes the day before.
Overall it is a nice cookbook but I'm not sure how much use the average home cook would have for it unless they really enjoy making elaborate brunch recipes.
April 12, 2020
Excellent book if you want to cook a fancy brunch at home. The authors cover all of their famous recipes from the Sunday Cafe in London. There are options for all tastes from the meat-eaters to the vegetarians and vegans and even some gluten-free choices which made this celiac very happy. Special chapters on eggs, breads and condiments.
*I received a free copy through Netgalley, but the review is my own opinion*
*I received a free copy through Netgalley, but the review is my own opinion*
June 10, 2020
I received an ARC through NetGalley in exchange for an honest review. I tried three recipes from different sections of this book. You can read my full review and see the recipes I tried here: https://www.jasbeingjas.com/post/brun...
3 Stars because the recipes I tried were nice but overall, most of the recipes seemed too time consuming. I'm pretty comfortable in the kitchen but making three different components to one meal seems like a lot of effort. And I don't want to spend half my Sunday making breakfast when I could be resting. I would reserve these recipes for a special occasion.
3 Stars because the recipes I tried were nice but overall, most of the recipes seemed too time consuming. I'm pretty comfortable in the kitchen but making three different components to one meal seems like a lot of effort. And I don't want to spend half my Sunday making breakfast when I could be resting. I would reserve these recipes for a special occasion.
June 1, 2020
I love just brunch, dining out or making for friends! And this book, from the lovely London restaurant, is just perfect....
It’s not often I get my hands on a cookbook where I want to make every single recipe. Lots of unique dishes, I’ve not seen before in other places, which for me, makes this book really special 💕
It’s not often I get my hands on a cookbook where I want to make every single recipe. Lots of unique dishes, I’ve not seen before in other places, which for me, makes this book really special 💕
May 26, 2020
We love Brunch in my house. Once this quarantine is over I look forward to having many brunches and using so many of the delicious looking recipes and tips in this beautiful book!
January 13, 2025
The recipes in this cookbook were just superb!
I'd highly recommend this cookbook for anyone. It would make a great gift! Whether you are cooking for yourself, a duet, or entertaining for a crowd, beginner or chef, I think you’ll be inspired and satisfied.
I would like to thank Quarto Publishing Group - White Lion Publishing for providing me with an advance reader copy via access to the galley for free through the NetGalley program.
The Story
I have yet to try every single one of the recipes, but I started with the ones leaning more toward the later brunch hours and they were so delicious!
Many of the components of the meals worked like what I akin to a capsule wardrobe, being very versatile within a collection of recipes. The elements in each dish were easily carried over to other dishes, lending to a lot of additional flavor or varietal change.
I liked the spin on tradition and the decadence in each dish because they were layered in flexibility, making it easy to substitute an ingredient or pair down and still ending great final result.
Great selection of recipes and I enjoyed reading about the story behind the restaurant which inspired this cookbook. I must say I would have liked a little backstory of some of the recipes just to add a little more personality and to convey inspiration and additional interest.
The best carrot cake! I got so many kudos for this cake! Gluten-free and doesn't call for much sugar, in fact, I think if you even left sugar out it would still be just as spectacular. I'd recommend the cookbook just for this recipe!
The Writing
I was so grateful to see that both metric and imperial measurements were provided.
Instructions were easy to follow.
With that said, it was somewhat challenging to gauge the quantity of both the components and the final dishes themselves.
I believe since I didn't have a final copy of the book, the elements and serving size results varied between each recipe as well, ranging from 2-12, which I wasn’t sure were always accurate either. I bake and cook a lot so it wasn't horribly out of the way for me to figure out, but glancing ahead required additional planning, shopping, and prepping as I found myself doubling and halving to meet the final specificity.
Conversions overall were okay though because the balance of the flavor profiles were spot on. So, even multiplying the recipes by a factor of 10 would still maintain a highly desirable achievement in taste.
Also, any leftovers and even the remnants themselves were easily repurposed in another dish, ie… the Mustard Aioli (my most favorite and latest sauce to put on everything so far!) goes well on anything.
Plus, each component could be multi-purposed for other dishes. For example, the whey, for one recipe was also specified for use in the Lacto-fermented Raspberry Soda.
I liked that there was attention to minimizing waste.
Illustrations
Photos were great with a moody, bistro type vibe.
Everything I have tried so far has turned out with stellar results, whether original or with the substitutions I had to make.
Blog post
I'd highly recommend this cookbook for anyone. It would make a great gift! Whether you are cooking for yourself, a duet, or entertaining for a crowd, beginner or chef, I think you’ll be inspired and satisfied.
I would like to thank Quarto Publishing Group - White Lion Publishing for providing me with an advance reader copy via access to the galley for free through the NetGalley program.
The Story
I have yet to try every single one of the recipes, but I started with the ones leaning more toward the later brunch hours and they were so delicious!
Many of the components of the meals worked like what I akin to a capsule wardrobe, being very versatile within a collection of recipes. The elements in each dish were easily carried over to other dishes, lending to a lot of additional flavor or varietal change.
I liked the spin on tradition and the decadence in each dish because they were layered in flexibility, making it easy to substitute an ingredient or pair down and still ending great final result.
Great selection of recipes and I enjoyed reading about the story behind the restaurant which inspired this cookbook. I must say I would have liked a little backstory of some of the recipes just to add a little more personality and to convey inspiration and additional interest.
The best carrot cake! I got so many kudos for this cake! Gluten-free and doesn't call for much sugar, in fact, I think if you even left sugar out it would still be just as spectacular. I'd recommend the cookbook just for this recipe!
The Writing
I was so grateful to see that both metric and imperial measurements were provided.
Instructions were easy to follow.
With that said, it was somewhat challenging to gauge the quantity of both the components and the final dishes themselves.
I believe since I didn't have a final copy of the book, the elements and serving size results varied between each recipe as well, ranging from 2-12, which I wasn’t sure were always accurate either. I bake and cook a lot so it wasn't horribly out of the way for me to figure out, but glancing ahead required additional planning, shopping, and prepping as I found myself doubling and halving to meet the final specificity.
Conversions overall were okay though because the balance of the flavor profiles were spot on. So, even multiplying the recipes by a factor of 10 would still maintain a highly desirable achievement in taste.
Also, any leftovers and even the remnants themselves were easily repurposed in another dish, ie… the Mustard Aioli (my most favorite and latest sauce to put on everything so far!) goes well on anything.
Plus, each component could be multi-purposed for other dishes. For example, the whey, for one recipe was also specified for use in the Lacto-fermented Raspberry Soda.
I liked that there was attention to minimizing waste.
Illustrations
Photos were great with a moody, bistro type vibe.
Everything I have tried so far has turned out with stellar results, whether original or with the substitutions I had to make.
Blog post
May 1, 2020
An interesting cookery book on making brunch for yourself from recipes the authors use in their London cafe.
Definitely some interesting recipes in here, which are split into seven chapters:
- eggs
- toast
- waffles, pancakes & fritters
- specialities
- baking
- jams
- drinks
I'd certainly like to try the buttermilk pancakes and the honeycomb butter; both look yummy.
The recipes look easy to follow, though some recipes require you to use other recipes from the book to make the whole dish. The measurements are in both imperial and metric and comes with plenty of colour photography.
I received this book from Netgalley in return for a honest review.
Definitely some interesting recipes in here, which are split into seven chapters:
- eggs
- toast
- waffles, pancakes & fritters
- specialities
- baking
- jams
- drinks
I'd certainly like to try the buttermilk pancakes and the honeycomb butter; both look yummy.
The recipes look easy to follow, though some recipes require you to use other recipes from the book to make the whole dish. The measurements are in both imperial and metric and comes with plenty of colour photography.
I received this book from Netgalley in return for a honest review.
March 26, 2020
I love Sunday brunch, not the boozy kind, although a cocktail never hurts, but the friendly kind where wholesome and beautiful dishes are served. Unable to go out for brunch because of the COVID-19 quarantine, Brunch the Sunday Way proved the perfect antidote to the Sunday blues.
When I first downloaded this cookbook, attracted by the cover which, when cleverly designed as this one is, does indeed sell, I had no idea Sunday refers to a London brunch hotspot. If you are not the brunch type, you can still enjoy this cookbook. I am a firm believer in breakfast/brunch for dinner, and many of the dishes covered here will taste just as fulfilling served for dinner.
Brunch the Sunday Way is divided into seven categories — eggs, toast, waffles, specialties, baking, jams and drinks — and offers something for all tastes. I solely base that on my own experiences; I have no dietary restrictions, so I could (but probably shouldn’t) eat every dish in this book. The recipes range from pure British, to Mexican to Mediterranean, and all are accompanied by gorgeous pictures.
I think the hallmark of many brunch hotspots is the instagrammable aspect of their food creations, and this feeling is certainly present in this book. Swamped with cookbooks I try not to buy any more, but if I saw Brunch the Sunday Way in my bookstore, I would not hesitate to take it home. I enjoy cooking: I am quite good at preparing food but horrible at presentation, so I appreciate it very much when food is presented in an appealing way. After all, we do eat with our eyes as well.
Yes, some recipes are very detailed and elaborate, but you can always substitute certain ingredients. If all else fails, you can at least look at the gorgeous pictures and use these recipes as inspiration to create your own. Seeing how even a seemingly simple dish such as waffles or eggs can be an elaborate process, it does make me appreciate even more the hard work people put in at restaurants. I’d be the first in line to try Sunday next time I am in London, but in the meantime I will take out my pan and get those eggs cracking.
Thanks to NetGalley for an advance copy in exchange for an honest review
When I first downloaded this cookbook, attracted by the cover which, when cleverly designed as this one is, does indeed sell, I had no idea Sunday refers to a London brunch hotspot. If you are not the brunch type, you can still enjoy this cookbook. I am a firm believer in breakfast/brunch for dinner, and many of the dishes covered here will taste just as fulfilling served for dinner.
Brunch the Sunday Way is divided into seven categories — eggs, toast, waffles, specialties, baking, jams and drinks — and offers something for all tastes. I solely base that on my own experiences; I have no dietary restrictions, so I could (but probably shouldn’t) eat every dish in this book. The recipes range from pure British, to Mexican to Mediterranean, and all are accompanied by gorgeous pictures.
I think the hallmark of many brunch hotspots is the instagrammable aspect of their food creations, and this feeling is certainly present in this book. Swamped with cookbooks I try not to buy any more, but if I saw Brunch the Sunday Way in my bookstore, I would not hesitate to take it home. I enjoy cooking: I am quite good at preparing food but horrible at presentation, so I appreciate it very much when food is presented in an appealing way. After all, we do eat with our eyes as well.
Yes, some recipes are very detailed and elaborate, but you can always substitute certain ingredients. If all else fails, you can at least look at the gorgeous pictures and use these recipes as inspiration to create your own. Seeing how even a seemingly simple dish such as waffles or eggs can be an elaborate process, it does make me appreciate even more the hard work people put in at restaurants. I’d be the first in line to try Sunday next time I am in London, but in the meantime I will take out my pan and get those eggs cracking.
Thanks to NetGalley for an advance copy in exchange for an honest review
April 7, 2020
I received a copy through NetGalley for review.
Brunch the Sunday Way is the epitome of what a hip trendy breakfast joint is, in this moment.
Lots of egg dishes, savory dishes, grain bowls. Plus classic brunch favorites like french toast, pancakes, waffles with a modern twist. There's a nice chapter on cakes and breads that are both sweet and savory. And jams.
I wish that the ingredients had been a bit more accessible to most people, perhaps simpler versions of the dishes they make. Some of the dishes are a bit labor intensive with the extras to add to them , you could still probably edit it a bit when making and still create a dish just a s delicious while staying true to it. I can tell that everything described is exactly what they serve in house at the restaurant.
Which are probably wonderful.
I'm excited to try at least the base for their buttermilk waffles and pancakes!
Brunch the Sunday Way is the epitome of what a hip trendy breakfast joint is, in this moment.
Lots of egg dishes, savory dishes, grain bowls. Plus classic brunch favorites like french toast, pancakes, waffles with a modern twist. There's a nice chapter on cakes and breads that are both sweet and savory. And jams.
I wish that the ingredients had been a bit more accessible to most people, perhaps simpler versions of the dishes they make. Some of the dishes are a bit labor intensive with the extras to add to them , you could still probably edit it a bit when making and still create a dish just a s delicious while staying true to it. I can tell that everything described is exactly what they serve in house at the restaurant.
Which are probably wonderful.
I'm excited to try at least the base for their buttermilk waffles and pancakes!
March 9, 2020
I am a HUGE fan of beautiful cook books, but always look for "doable" recipes inside that will actually entice me to BUY the book. THIS, well THIS BOOK was an INCREDIBLE combination of gorgeous photos, easy to follow instructions and MY FAVORITE, easy to find ingredients to MAKE these recipes that are part of this book. I have to tell you, Poached Eggs are my absolute favorite Sunday Brunch meal, and to see "Crispy Poached Eggs" - this will definitely be my first recipe to try this upcoming Sunday, no doubt!
Thank you NetGalley for presenting this book as an early review offer, and a huge thank you to Alan Turner & Terence Williamson for sharing this fabulous book with us! I cannot wait for some fruits to come into season (being from Toronto, Ontario Canada - that will be June/July) so that I can make my first batch of Strawberry Jam!
Thank you NetGalley for presenting this book as an early review offer, and a huge thank you to Alan Turner & Terence Williamson for sharing this fabulous book with us! I cannot wait for some fruits to come into season (being from Toronto, Ontario Canada - that will be June/July) so that I can make my first batch of Strawberry Jam!
May 14, 2020
This is a beautiful brunch book. The photographs are bright and show the reader wonderful plating options. There are many interesting recipes in here. Many, I can be honest, I will never make because they are either too time/labor intensive or they are just too healthy.
I had great luck with the following recipes: French Toast with Carmelized Bananas, Crispy poaches eggs(divine), Chicken, Bacon Jame, and Cheddar Roasted Sandwiches, Pork Belly, Crispy Spring Onion Pancakes and Kimchi Scrambled eggs- this one was very time intensive, and the cornbread with chipotle and maple butter.
I would buy this book for the jams and condiments sections alone. Wow, they are rich with information and variation. Overall, a good brunch book and one I will pull from regularly when I have a little more time on my hands.
I had great luck with the following recipes: French Toast with Carmelized Bananas, Crispy poaches eggs(divine), Chicken, Bacon Jame, and Cheddar Roasted Sandwiches, Pork Belly, Crispy Spring Onion Pancakes and Kimchi Scrambled eggs- this one was very time intensive, and the cornbread with chipotle and maple butter.
I would buy this book for the jams and condiments sections alone. Wow, they are rich with information and variation. Overall, a good brunch book and one I will pull from regularly when I have a little more time on my hands.
March 13, 2020
I love, love, love breakfast/brunch so I was thrilled to get my hands on this book!
PROS:
- Every recipe has a photograph and the photos are beautiful.
- There is a great variety of recipes for basics and well beyond. You'll find basic Buttermilk Pancakes, but also a Beetroot Falafel Salad Bowl.
- A handful of Gluten Free and Vegan recipes are included.
CONS:
- I wish there were recipe descriptions for some of the recipes. For instance, I don't know what "Son-In-Law Eggs" are based only on the title.
- There is an entire section on salads which don't feel like a brunch food to me, but maybe I'm mistaken.
Thanks to Netgalley and the publisher for an advanced copy of this book in exchange for my honest review.
PROS:
- Every recipe has a photograph and the photos are beautiful.
- There is a great variety of recipes for basics and well beyond. You'll find basic Buttermilk Pancakes, but also a Beetroot Falafel Salad Bowl.
- A handful of Gluten Free and Vegan recipes are included.
CONS:
- I wish there were recipe descriptions for some of the recipes. For instance, I don't know what "Son-In-Law Eggs" are based only on the title.
- There is an entire section on salads which don't feel like a brunch food to me, but maybe I'm mistaken.
Thanks to Netgalley and the publisher for an advanced copy of this book in exchange for my honest review.
April 13, 2020
This was a lovely cookbook with some beautiful recipes! I highly recommend for anyone who likes to host brunch or those who enjoy cooking! A wonderful assortment of recipes, from eggs to toasts to sweet desserts!
Thank you, Quarto Publishing Group and NetGalley, for a digital ARC!
Thank you, Quarto Publishing Group and NetGalley, for a digital ARC!
April 8, 2020
An amazing book to help you create your own perfect brunch at home. It is even more useful currently as a large amount of us are missing our regular spots with their instagram worthy brunches. The recipes are very easy to follow and delicious to boot. I really enjoyed this and can't wait to work through all the recipes in this book.
December 19, 2024
Not my favorite cookbook but there are some delicious recipes that I’ll be recreating in the future
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