Brunch the Sunday Way
Regular price
€21.99
London’s acclaimed champions of brunch share the recipes that made the Sunday Café a runaway success.
Alan Turner and Terrence Williamson, the pioneering chefs behind London’s hugely popular Sunday Café, share some of their most beloved recipes, so you can cook your way to the perfect weekend brunch.
From quick and easy breakfast staples to fabulous group feasts, and inspired by a list of global ingredients, this book will give you everything you need to master the art of the weekend's most enjoyable meal.
Among the delicious ideas to try in the book are:
From getting the fundamentals right to creating sophisticated and appealing plates, this comprehensive guide will give you everything you need to recreate the Sunday Café's delicious brunches in your very own home!
Alan Turner and Terrence Williamson, the pioneering chefs behind London’s hugely popular Sunday Café, share some of their most beloved recipes, so you can cook your way to the perfect weekend brunch.
From quick and easy breakfast staples to fabulous group feasts, and inspired by a list of global ingredients, this book will give you everything you need to master the art of the weekend's most enjoyable meal.
Among the delicious ideas to try in the book are:
- Feta Kale and Quinoa omelette,
- Salt Cod Potato Benedict with Poached Eggs and Hollandaise,
- Roasted Fruit Waffle with Almond Brittle,
- Spinach, Pea and Parmesan Pancakes,
- Salmon Kedgeree with Beetroot Slaw
- Courgette Fritters with Halloumi, Dukkah and Mint Yoghurt
From getting the fundamentals right to creating sophisticated and appealing plates, this comprehensive guide will give you everything you need to recreate the Sunday Café's delicious brunches in your very own home!
Alan and Terry have been instrumental in pioneering the concept of brunch in London. They met working in a pub and bonded over a shared love of brunch culture. In 2013 they decided to take this passion full time and quit their jobs to open Sunday in Barnsbury. Five years after opening they’ve built a dedicated fan base, serving up to 400 loyal customers a day and getting through a phenomenal 1500 eggs per week.