Lend a little Southern hospitality to your brunch menu with flavor-packed recipes from Chef Belinda Smith-Sullivan's newest cookbook. Having learned how to cook from her grandmother long before she had any professional training, this down-home connection to food has inspired the author's more sophisticated creations. Try her Collard Green and Rice Casserole served with Sugared Peppered Bacon, a side of Rosemary Biscuits smeared with Meyer Lemon Marmalade, and a Pomegranate Mimosa to toast a great start to the day. With more than 85 satisfying recipes, the cookbook is divided up into chapters that focus on starters, soups, and salads; eggs dishes; casseroles; breakfast meats; pastas; grits; sandwiches; breads; jams and syrups; desserts; and beverages that include hot drinks, juices, and alcoholic libations. Wow you guests with a brunch they'll never forget!176 pages
