Brunch the Sunday Way

This cookbook is from the British brunch place, Sunday. It's full of interesting recipes for all aspects of brunch from eggs to drinks. It has both measurements and temperatures in not the English and metric,

A great cookbook with all the recipes you need to have the perfect Sunday brunch at home! Lots of variety and all recipes are easy to follow!

This is great if you are a breakfast person. Lots of oatmeal based recipes. I was hoping for a make ahead for a large group of people brunch menus. Photo's were nice and the book is laid out well.

Beautiful Cookbook! I love that *almost* every recipe has a picture - beautiful photos to go with great recipes! This cookbook really focuses on the food and not on extra stuff - I appreciate that. Yummy food! Can't wait to cook some recipes.

The recipes of "Brunch the Sunday Way" are all a little too elaborate for me too cook at home, but I might try some for Special occasions.

Exactly what’s needed in these gloomy times- a book full of beautiful photos and mouthwatering recipes. I want to imagine cooking and preparing many of these for friends in happier times but in the meantime I can drool over these and practice will make perfect for my next big brunch. Thank you netgalley.

Gorgeous photographs.of meals that will make you hungry .On my bucket list visiting this delightful restaurant.Each. Brunch recipe sounds so delicious I can’t wait to try them out,#netgalley#quartro

I love brunch and breakfast foods so had to request this when I saw it!
I think there are some great recipes there! There are some really useful recipes there, especially for people who don’t feel confident with poached eggs or making things up.

Most of the recipes are things I’d do anyway but I found the condiment, jam and pancake recipe really useful!

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.

This little gem is filled with mouth-watering, delicious recipes for the perfect brunch with your family and friends on a lazy Sunday! I can't wait for Sunday to arrive to try out these lovely recipes!

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!

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.

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.

How are there so many egg recipes??
The book feels like it comes right out of a cafesque restaurant, which makes sense because the authors of the book are owners of the London based restaurant, Sunday Way. It's amazing that they're sharing their recipes!
The book is filled with so many accessible recipes and accompanied with beautiful meals. After reading through just a few, I imagined myself in their restuarant. Great book and definitely recommend to cooks interested in the English cuisine!

As written most of these recipes seem to have a thousand components that all get combined at the last minute and will absolutely take hours. They can be very overwhelming. However, if you pick apart the components, they are solidly tasty and fulfilling on their own so there is really something for everyone here once you dig in. The photos are great and the headers short and to the point. But I also have a nitpick about the amounts. I'll take the spinach and pea pancakes (a wonderful bright green breakfast! I loved the mint) I made this morning as an example. The recipe uses 200gr (1.5 cups) of flour and 3 eggs yet we're supposed to make pancakes 3 tbsp big which makes 6 pancakes serving 2 people. The math does not work there! (fyi, I made 14 pancakes which were more than 3 tbsp each. No regrets, they reheat well and didn't stick at all so were easy to make..) This was not the only instance of this so single or duos beware.

I was so excited to be approved for this book, as brunch is probably my favourite meal of the day. Brunch the Sunday Way is filled with really accessible recipes accompanied with gorgeous photographs. I've always wanted to learn how to cook brunch food so I can't wait to try them out. I'd not heard of the Sunday cafe before but after reading this book I'll definitely have to visit next time I'm in London.

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

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 rapeseed 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.

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.

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.

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!

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.

FTC disclosure: 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 recipes in this cookbook were just superb! 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 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! Be sure to check out my website: https://ericarobbin.com for continual updates as I continue to embark on the others I have yet to try out.

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.

With that said, it was somewhat challenging to gauge the quantity of both the components and the final dishes themselves. 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/cook a lot so it wasn't horribly out of the way for me to figure out, but glancing ahead required additional planning/shopping/prepping as I found myself doubling and halving to meet the final specificity. Conversions 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 the desired achievement in taste. And it all worked out fine though, because again, 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 and the whey for another recipe was specified for use in the Lacto-fermented Raspberry Soda so I liked that there was attention to minimizing waste.

I was so grateful to see that metric and imperial measurements were provided. Instructions were easy to follow. Photos were great with a moody, bistro type vibe. I really have enjoyed the 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.

Everything that I have tried so far has turned out with stellar results, whether original or with the substitutions I had to make. I'd highly recommend this cookbook for anyone. It would make a great gift!

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.

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.

After perusing through Brunch the Sunday Way, by chefs and business partners, Alan Turner and Terrence Williamson, it has become a priority to get back to London and eat at one of the most popular brunch restaurants in the area called Sunday. Of course everyone can’t just run to London to savor all of the incredible dishes served at Sunday, so picking up a copy of this beautiful cookbook is a great alternative. This cookbook has incredible photographs of most of the dishes, and just by looking at them, readers will see the genius in the chefs and their innovative dishes. Sometimes chefs get a little carried away and come up with dishes that nobody would really want to eat, let alone prepare at home. That is not the case here. This pair has used imagination to create beautiful dishes with appeal.

Even though some of the dishes are time consuming, they are doable and the instructions are easy-to-follow. The finished product is what counts, and everything tried so far has turned out picture perfect. Some of the best dishes in the book include Pulled Pork on Waffle Benedict (fairly straightforward and ooh so good), an excellent version of granola, Salmon Kedgeree (a beloved English dish worth making outside of the UK), and a fabulous Steak with Sweet Potato Hash, Fried Eggs and Chimichurri. Included are some vegetarian dishes, and dishes using some of the trendy grains. An unexpected favorite turned out to be Crispy Spring Onion Pancakes, which are addicting.

There is something for everyone here, including pancakes and waffles, which turn out light, fluffy, and beautiful. It’s always fun to own a cookbook with recipes from favorite restaurants to make at home, and this one is definitely worth having.

Special thanks to NetGalley for supplying a review copy of this book.

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!

A cracking cookbook chock full of all the recipes you need to rustle up the best brunch ever.. The recipes are well written and the photography is beautiful. Thank you!

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.

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.

Brunch is my favourite part of the day and this book was a delight. Even without taking into account the recipes, the book is stunning. I love the layout and the photography, and the meals themselves are amazing. Some of them are certainly more approachable than others - some of the recipes require quite a bit of prep time which is probably not realistic for most people. However as a book to leaf through for brunch inspo this definitely ticks all the boxes.

After reviewing a number of keto/diet books in a row, this was a refreshing change of pace. Brunch the Sunday Way is a celebration of all things breakfast and brunch. Eggs! Bacon! Toast! I have never been to Sunday, the namesake restaurant, but from the photos and recipes I really feel like I would know what to expect--clean, lots of natural light, and slightly elevated brunch recipes. Everything looks delicious, from salt beef and potato pancakes to son-in-law eggs.

By the co-proprietors of the Sunday cafe and restaurant in Islington, where queues form for brunch. This is surely a book for an indulgent foodie with time to spare. It is also a showcase for Sunday.

The book is divided into seven sections: eggs; toast; waffles, pancakes and fritters; Sunday specialities; baking; jams; and drinks.

Recipes include dishes such as salt cod potato Benedict with poached eggs and Hollandaise, and buttermilk waffles with cured salmon and wasabi cream cheese...Dishes typically take about an hour to prepare. Ingredients lists are longish, high quality and pretty exotic. Some dishes call for ingredients specified by other recipes in the book, e.g. bacon jam. Recipes are well described and achievable.

The book is very well produced, with plenty of photos, including ones of each finished dish. It's certainly a book to be looked at.

I hesitated when rating. I suspect this book will be more looked at than cooked from. However, for an indulgent special brunch, then with advance planning on ingredients, it certainly seems well within the scope of the enthusiastic cook.