Welcome to Buttermilk Kitchen

Gibbs Smith. Apr. 2020. 208p. ISBN 9781423653462. $30. COOKING
Chef and restaurateur Vizethann, who runs the popular Buttermilk Kitchen in Atlanta, shares her recipes in this debut. Her mission is to “delight customers with refined Southern breakfast and lunch dishes,” and she accomplishes that here. Beginning by discussing pantry items and equipment, she then segues to musical playlists to help set the mood. The O.G. buttermilk biscuit and chicken biscuit are featured, along with accompaniments of honey-lavender butter and blueberry-basil jam, among others. Pimento cheese, for example, is highlighted as a spread, in an omelet, and as an ingredient in a fried pickled green tomato melt. Ray’s waffle burger is a version of her dad’s favorite breakfast. Cobbler biscuit French toast and chia pudding are also on the menu, along with drinks such as a cold brew Russian. Vizethann brings her restaurant to life in this charming read, in which recipes are accompanied by brief anecdotes and vivid, inviting photographs by Mosier.
VERDICT For those looking to enjoy a Southern breakfast or lunch wherever they live. Cookbook collections will benefit from this addition.
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