Welcome to Buttermilk Kitchen

Farm-to-table is all the rage in cooking these days. This gorgeous cookbook takes a fresh look at comfort food and traditional breakfast, brunch, and lunch dishes by using healthier, fresher ingredients. After a nice introduction, there are two sections: one for what you should have in your pantry as basics, and one for all the equipment that a modern cook should have. Then, because what is life without music, you may ask, there is a page with three recommended kitchen playlists. You won’t find that in any other cookbook. Ten sections of recipes follow: “Staples,” “Biscuits,” “The Chicken Biscuit,” “Pimento Cheese,” “From the Griddle,” “Classics,” “Sides and Snacks,” “Pastries and Desserts,” “Leftovers,” and “Drinks.” Each recipe has a little story about the recipe as well as the usual ingredients list and cooking instructions. Many of the one hundred recipes also have beautiful close-up, full-color, mouth-watering photographs of the finished product. Author and chef Suzanne Vizethann has a nice, breezy style to her writing and has done a great job choosing dishes for this. Don’t miss the truffled potatoes or the blueberry-basil jam. Great stuff!