BRUNCH: 100 Recipes from Five Points Restaurant
By Marc Meyer and Peter Meehan, Photographs by Ben Fink
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Winning Recipies That Will Transform Your Weekend Repertoire
Chef Marc Meyer’s inspired brunch menu has made a weekend reservation at New York City’s Five Points Restaurant highly coveted by New Yorkers in the know. Meyer has turned this nothing-new-under-the-sun meal into a menu full of irresistible twists on the usual eggs and pancakes fare, and shares 100 of his most temptingly popular dishes in BRUNCH: 100 Recipes from Five Points Restaurant to be published by Universe (Sept 1, 2005).

With the deft palate that has made Five Points a “destination” restaurant, and delectable photos by Ben Fink, Meyer weaves mouthwatering flavors together in dishes like Baked Eggs with Fresh Corn “Polenta” and Slow-Roasted Tomatoes; Roasted Vidalia Onion and Parmesan Frittata; Savory Bread Pudding with Fontina; Oatmeal and Caramelized Apple Brûlée; Baked Brown Sugar Pancakes; Churros and Mexican Hot Chocolate; Yellow Tomato Gazpacho; Smoked Salmon Benedict with Potato Pancakes; and Glazed Orange Muffins. Also included is an array of imaginative drinks—alcoholic and non—to accompany them all.

Paying equal attention to the sweet and the savory breakfast lover, Meyer’s approach provides the home cook with fantastic recipes for intimate brunches, lively group gatherings, and festive family celebrations. Meyer provides menu ideas, and resources for everything you’ll need to wow your guests with the kind of imaginative and heavenly brunch that makes the weekend worth waiting for!

BRUNCH: 100 Recipes from Five Points Restaurant is an essential addition to the cookbook shelves of people who love to eat and entertain.

About the Author: Chef Marc Meyer’s cooking at Five Points Restaurant has garnered high praise in Gourmet, Food & Wine, the Wine Spectator, the New York Times, the New Yorker, Elle and the Zagat Restaurant Guide. Meyer has been a guest chef on both ABC in New York, and CBS’s Early Show and is working on the menu for Cookshop, the new restaurant he will open this summer in New York City’s Chelsea. Peter Meehan contributes regularly to the New York Times, and Life Magazine.

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