The Auntie Em's Cookbook: A Musician's Guide to Breakfast and Brunch

The Auntie Em's Cookbook: A Musician's Guide to Breakfast and Brunch

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Overview

The Auntie Em's Cookbook: A Musician's Guide to Breakfast and Brunch by Theresa C. Wahl

Theresa Wahl, chef-owner of L.A. retro-hip hotspot Auntie Em's Kitchen, showcases her simple and beloved recipes for breakfast, brunch, and dessert in a cookbook that celebrates seasonal and local flavors. Drawing inspiration from her past as a punk guitarist, Wahl pairs her recipes with a playlist, sharing her belief that food tastes better when there's music in the kitchen. Rich with photography by David Kiang, The Auntie Em's Cookbook takes American comfort food into the modern era with a relaxed style and a commitment to deep flavor.

Theresa Wahl is the chef and owner of Auntie Em's Kitchen, a café and catering business in L.A.'s Eagle Rock neighborhood. In the 1990s, she was a singer and guitarist for the Red Aunts, an all-female punk band that toured the United States and Europe for a decade. Her travels inspired a love of hearty American home cooking, and when she retired from performing, she started catering gigs for bands and their crews. This led to the 2002 opening of her café, where she quickly developed a following for her comfort food and baked goods with a punk-rock edge. Wahl lives in Los Angeles, California, with two dogs and several chickens.

Product Details

ISBN-13: 9781938849268
Publisher: Prospect Park Books
Publication date: 06/10/2014
Pages: 200
Product dimensions: 7.20(w) x 9.60(h) x 0.90(d)

About the Author

Theresa Wahl is the chef and owner of retro-hip hotspot Auntie Em’s Kitchen in L.A.'s Eagle Rock neighborhood. In the 1990s, Terri was a singer and guitarist for the Red Aunts, an all-female punk band that toured the U.S. for a decade. Her travels inspired a love of hearty American home cooking, and when she retired from performing she started catering gigs for bands and their crews. This led to the 2002 opening of Auntie Em's Kitchen, where she quickly developed a following for her baked goods and comfort food with a punk-rock edge. Wahl lives in Eagle Rock with her two dogs and several chickens.

Table of Contents

Introduction

Spring
Crab Cakes and Eggs with Chipotle Aioli and Cilantro Pesto
Roasted Asparagus with Lemon Gremolata and Breadcrumbs
Vegetarian Red Flannel Hash
Corned Beef and Eggs with Homemade Mustard
Garden Lettuces and Herbs with the Perfect Poached Egg
Rhubarb Compote
Strawberry Goat Cheese and Arugula Salad
Savory Bread Pudding with Applewood Smoked Bacon and Fresh Spring Herbs
Spring English Pea Asparagus and Edamame Salad with Shaved Parmesan
Roasted Indian Spiced Carrots
Scalloped Potatoes with Aged Cheddar and Scallions
Roasted Asparagus and Spring Onion Frittata
Crabby Deviled Eggs
Artichoke Baked Eggs

Summer
Tomato Frittata with Green Tomato Chow Chow
Tomato Avocado and Fried Egg Tartine
Best Cobb Ever
Mables’ Short Stack Pancakes with Raspberries, Blackberries, Strawberries and Bananas
Grilled Skirt Steak Salad with Apple Cider Vinaigrette
Peach, Burrata, Basil, Prosciutto and Toasted Hazelnut Salad
Orzo, Teardrop Tomatoes, Wild Arugula and Kalamata Olive Salad
Heirloom Tomato and Heirloom Bean Salad
Baked Eggs In Spicy Tomato and Fennel Sauce
Classic French Toast with Seasonal Fruit
Granola Berry and Yogurt Parfait

Preserving the End of Summer
Mom’s Bread and Butter Pickles
Spicy Refrigerator Pickles
Spicy Ketchup
Roasted Tomato Salsa
Lisa’s Fresh Tomato Salsa
Pickled Beets
Slow Roasted Tomatoes

Fall
Slow-roasted Smoked Pork, Collard Greens and Scrambled Eggs with Tomatillo Salsa
Fried Green Tomatoes and Eggs
Herb-roasted Potatoes
Fig Tartine with Blue Cheese Spread, Toasted Hazelnuts, Prosciutto
Indian Spiced Chickpea Salad
Spicy Pimento Cheese and Bacon Tartine
Shredded Brussels Sprout, Sage and Potato Hash with Poached Eggs
Pumpkin Pancakes with Sauteed Persimmons Toasted Pecans and Cinnamon Whipped Cream
Fennel Slow Roasted Tomato and Parmesan Breakfast Salad Topped with a Poached Egg
Apple and Sausage Scramble with Fried Sage
Pear Cranberry and Walnut Compote

Winter
Old-fashioned Biscuits and Sausage Gravy
Spicy Sausage and Cheddar Cheese Grits
Noah’s Vegetarian Breakfast Torta
Cranberry Beans with Black Kale and Red Chiles
Baked Pear and Ginger French Toast
Wilted Garlic Greens
Swiss Chard Gratin
Kale Potato and Mushroom Sauté with Baked Eggs
Baked Eggs En Croute with Ham and Leeks
Smoked Salmon and Fennel Scramble with Crème Fraiche and Dill
Wilted Spinach and Lentil Salad Topped with a Poached Egg
Beet and Blood Orange Salad

Desserts and Baked Goods
Red Velvet Cupcake
Chocolate Cream Cheese Brownies
Triple Apple Caramel Pie
Caramel Monkey Bread
Maple Pecan Sticky Buns
Nectarine Cornmeal Upside Down Cake
Grandma’s Apple Strudel
Thin and Crispy Chocolate Chip Cookies
Coconut Layer Cake
Oatmeal Cream Pies
Pink Grapefruit Chiffon Cake
Little Nectarine Pies
Peach and Pluot Pie
Apricot Crostada
Chocolate Pot De Crème with Olive Oil and Sea Salt
Shaker Lemon Pie
Vanilla Bean Whipped Cream
Lemonie Lemon Bars
Green Tea Cake

The Staples
Raspberry Lemonade
Mint Iced Tea
The Perfect Scrambled Eggs
The Perfect Poached Egg
The Perfect Fried Egg
Chipolte Aioli
Cilantro Pesto
Apple Cider Vinaigrette

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