In these pages, you’ll find over 100 memorable recipes for brunch, from classics like cinnamon rolls, eggs Benedict and huevos rancheros to modern plates such as polenta with poached eggs and prosciutto, cardamom-scented almond buns and a creamy ricotta tart with fresh peas and mint. The recipes are organized into five chapters—sweet, savory, salads, sides and drinks—that reflect a brunch sensibility and simplify menu planning. Plus, every recipe includes suggestions for other dishes and beverages to help you put together a winning meal. Throughout the pages, lush, colorful photography and an engaging narrative bring the foods and settings to life. Hardcover, 176 pages.