Few places are as personal as the bedroom, and few gestures are as full of meaning and caring as plumping up the pillows, smoothing the coverlet and carrying in a tray with a truly sumptuous breakfast. It needn't be an elaborate meal; when prepared and presented with love, the simplest bowl of ripe, luscious berries becomes an elegant feast. But for anyone who wants to surprise that someone special with something a little more impressive, BREAKFAST IN BED is the perfect cookbook. Richly illustrated, with inviting color photography, Jesse Cool's thoughtfully organized recipes provide clear instructions on what to do ahead of time so that morning preparation is minimal and easy. Luscious Blintzes with Berries can be made and filled the day before: In the morning simply crawl out of bed, brown the blintzes, add the berries and snuggle back in bed to eat! Even a dish as elaborate as the Apple, Ham, Sage Darby, and Chive Frittata can be prepared ahead of time and assembled in the time it takes to brew a cup of coffee.
BREAKFAST IN BED is written in a comfortable, easy style and interspersed with personal anecdotes that give the recipes warmth and meaning. Jesse Cool shares with us the origins of family favorites like Fresh Corn and Bacon Pudding, the first dish her son Jonah ever made for her (and an easy dish for kids to prepare to impress and pamper their parents). Some recipes are clearly "comfort foods," as in Mom's Nurturing Mashed Soft Boiled Eggs, for those days when bed seems the only place to be. Others have a special touch of elegance and romance. Buckwheat Herb Blinis with Caviar, Sour Cream, and Chive Blossoms is guaranteed to secure the attention of the one you love. The six varieties of fruit butters are sure to brighten up any morning, especially when served with delectable Sour Cream-Orange Lavender Biscuits, Herb-Lemon Zest Popovers or Spicy Buttermilk-Corn Basil Biscuits.
BREAKFAST IN BED is about good food that feeds and nurtures the body. More important, this charming book is about nourishing and sustaining the spirit by starting the day with the love and care of a very special breakfast served in a very special place.
Jesse Cool is the overseeing chef and owner of Flea Street Cafe in Menlo Park. She is co-vice-chairman of Chef's Collaborative 2000, a national organization dedicated to sustainable cuisine and education towards encouraging healthful eating. Her two previous cookbooks, Tomatoes: A Country Garden Cookbook and Onions: A Country Garden Cookbook have sold more than 50,000 hardcover copies combined. Color transparencies of the book jacket and selected interior photographs are available upon request.
