Welcome to Buttermilk Kitchen, Reviewed

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There are few cookbooks that I anticipate as much as I did this one, so when Welcome to Buttermilk Kitchen by Suzanne Vizethann, with stunningly gorgeous photos by Angie Mosier, finally found its way into my hot little hands, I was overjoyed.

This book was everything for which I was hoping, and more. The recipes in this book are from Atlanta’s critically acclaimed Buttermilk Kitchen restaurant, where Vizethann is both owner and chef. Nothing is left out of this comprehensive book.

The recipes will take you from breakfast all of the way to dinner and beyond, including dessert, and wonderful cocktails. Here, in addition to mouthwatering egg, waffle, and pastry recipes, you will also find both vegan and vegetarian options, and a chapter as to what to do with leftovers. There is even a chapter on pimiento cheese, and that truly won my heart.

But even if you are a novice cook, this book is for you because not only are the recipes easy to read and follow, but the skills used in the recipes are explained at the beginning of the book – skills such as mincing garlic, mincing an onion, making brine, making chicken stock, as well as fried chicken dredge and batter.

Of wonderful help to people with existing, well-stocked pantries, as well as those who are just beginning is the section on supplies and equipment. Stocking the best quality available is encouraged (by me as well), because without good quality ingredients, how can you expect to yield good quality end products. The section on equipment will explain both use and usage, invaluable to all levels of experience.

As to the food, if the gorgeous pictures don’t suck you in, the simple, but delicious recipes will. I am completely in love with the caramelized-banana oatmeal that has graced my table more than once this past week; the B.E.L.T. (Bacon, Egg, Lettuce, Tomato) sandwich became my lunch more times than I care to admit. Simple, but delicious, there is nothing like good southern food, particularly when it contains slices of pickled green tomatoes (for which there is also a recipe). Among the cocktail recipes, I found a new favorite in the Cold Brew Russian, a combination of cold brew, whiskey, and rye whiskey-infused maple syrup, I found this quite an excellent way to relax at the end of the day. I also found (don’t judge) that whiskey maple syrup is an excellent addition to pancakes.

No matter what your skill level, no matter your palate, level of experience, or whether you have a well-stocked pantry, or just a few dry goods on the shelf, this book is for you. I have only a limited number of spaces on my kitchen counter for my Baker’s dozen favorite cookbooks and this is now among them. My suspicion is that, before long, it will become the most well-thumbed of the lot.

Buy it.

Disclaimer: I received a complimentary copy of this book from Gibbs Smith Publishing company in exchange for an honest review.