FOR IMMEDIATE RELEASE
Contact: John Millen
Gourmet Breakfasts for the GENIUS Helps Up Your Breakfast Ante
Nashville, TN (January 27, 2017) — For the GENIUS Press, the publisher of the rapidly-growing For the GENIUS® book series, today announced that Gourmet Breakfasts for the GENIUS, by Faiyaz Kara, is available at http://forthegenius.com/bookstore/food-spirits/gourmet-breakfasts-for-the-genius. The book goes all in to help you impress your guests, your family, and any foreign dignitaries that may happen to pop by for a prenoon pick-me-up.
Gourmet Breakfasts for the GENIUS
Breakfast. It’s the most important meal of the day, or so “they” say. “They” being our mothers and the various experts whose studies have shown that breakfast can fortify, invigorate, and help you maintain a healthy weight. What Gourmet Breakfasts for the GENIUS helps you do is up your breakfast ante. The book goes all in to help you impress your guests, your family, and any foreign dignitaries that may happen to pop by for a prenoon pick-me-up.
More than just a list of ingredients and step-by-step instructions, these recipes are woven around a descriptive and enlightening narrative and include tips, charts, and definitions to assist the reader in fashioning the ideal gourmet breakfast.
With a foreword written by legendary chef Norman Van Aken, Gourmet Breakfasts for the GENIUS employs the recipes of those whose intelligence is matched only by their artistry. Some have won James Beard Awards. Others have cooked for royalty and presidents. And some are television personalities. Each has proffered unique and original recipes for this book, so if you want that “most important meal of the day” to wow, amaze, and dazzle, pick up a copy and let a bit of its genius wear off on your cooking skills.
Table of Contents
Foreword (by Norman Van Aken)
Part 1 – The Pros of Protein
Chapter 1 – The Egg
Chapter 2 – Breakfast Bovinity
Chapter 3 – Repast Ruminants
Chapter 4 – Of Fowl and Hen
Chapter 5 – Swine before Pearls
Chapter 6 – Poetry in Ocean
Part 2 – Breads, Spreads, and Batters
Chapter 7 – Pancakes, Crêpes, Waffles
Chapter 8 – Breads and Pastries
Chapter 9 – Spreads and Syrups
Part 3 – Soup to Nuts
Chapter 10 – Healthy Start
Chapter 11 – Meatless Mornings
Chapter 12 – The Soup Kitchen
Chapter 13 – Liquid Breakfasts
Part 4 – For Richer, For Poorer; In Sickness and in Health
Chapter 14 – Boozy Breakfasts
Chapter 15 – The Morning After
Chapter 16 – Seasonal and Special Occasions
Chapter 17 – Shallow Pockets, Chichi Tastes
Part 5 – The Genius Touch
Chapter 18 – Kitchen Manipulatives
Chapter 19 – Kitchen Electrics
Chapter 20 – The Master Minds
About Faiyaz Kara
Writer, editor, and journalist Faiyaz Kara has authored numerous articles, features, and pieces for respected publications over the past 25 years. He started off as a writer for a Toronto-based magazine focusing on multicultural issues before authoring an essay on Andy Warhol for a book titled The Critical Response to Andy Warhol published by Greenwood Press. He went on to work for the Toronto Star before moving to Florida in 1999 to head up an online arts and entertainment website. He’s worked for major publishing house Houghton Mifflin Harcourt and has been the food critic for the Orlando Weekly since 2006.
About For the GENIUS Press
For the GENIUS Press, launched in 2012, is an imprint of CharityChannel LLC. Thomas Edison famously said that “Genius is 1 percent inspiration and 99 percent perspiration.” Despite our tongue-in-cheek use of the word “genius” in our titles, we don’t publish books for Einsteins—though even an Einstein will enjoy them. We publish GENIUS books for normal people inspired to learn a new subject and who are willing to put in the perspiration to do so. Although fun to read, GENIUS books are thorough treatments of the subject written by carefully selected experts and are peer-reviewed in the manuscript stage. We are proud of our nonprofit sector roots, which gives us a view on things that is too often lacking in the publishing world.