A Taste of Brunch

Susan Cleyle is a systems librarian in the QEII Library at Memorial
University of Newfoundland.

Like its predecessor, A Taste of Christmas (1997), this no-fuss resource
is filled with many make-ahead options. The book is arranged in
sections: “Griddle and Baked Cakes,” “Quick and Yeast Breads,”
“Salads, Soups and Chowders,” “Eggs,” “Main Dishes,”
“Sweets,” and “Drinks.” The index is arranged by subject (e.g.,
muffins, loaves, and rolls), which is extremely useful. The recipes vary
from old favorites (Make-Ahead Scrambled Eggs, Basic Crepes, Jiffy
Cinnamon Buns, Turkey Pot Pie) to the more exotic brunch fare (Salmon
Cannelloni, Sausage and Egg Burritos, Chicken and Pasta Thai Style).

The recipes, which always start on the left-hand side of a spread,
have been tested in U.S. standard measures but metric equivalents are
provided. Interesting and informative caveats appear throughout the book
on such things as edible/inedible flowers, floral meanings, herbal
mythology, and various spices. Menu choices for theme brunches (e.g.,
Grey Cup Party Brunch, Easter Brunch, Mother’s Day Brunch) are
provided, and lovely pictures of these brunches pepper the book.

The book is a pleasure to read but somewhat difficult to use. The busy
headers and footers cluttering each page are distracting and slightly
annoying, as are the different fonts used within each recipe. The
directions are in one continuous paragraph, making the recipe cumbersome
to follow while cooking.

Nevertheless, the recipes themselves are tasty and easy to prepare, and
the book’s many do-ahead options make it a worthwhile buy.