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Brooklyn chef George Weld knows breakfast. Not only did he open a restaurant ten years ago devoted to the most important meal of the day, he has just released a cookbook on the subject. Breakfast: Recipes to Wake Up For is not the hipster brunch manual you might expect from a guy who owns a Williamsburg restaurant called Egg, though.
Weld (along with co-author Evan Hanczor) is determined to make you a morning person: "I've never met a person who's made a habit of waking up early who says it's not a better way to live," he writes in the book's passionate "Defense of Morning" introduction, before insisting you eat (gasp) actual food for breakfast.
Accordingly, the book gets down to basics: there's a chapter on building the proper breakfast pantry, instructions for perfecting your egg game (no matter how you like them), a recipe for simple biscuits, and even a chapter on incorporating vegetables into your morning routine. It's a guide to good eating for those who love mornings (or those who are at least trying to love mornings).
So how does this maestro of breakfasting make his granola? He likes it not-too-sweet and served with a high quality yogurt (the restaurant uses Ronnybrook Farm Dairy yogurt). Weld kicks up the health factor by adding wheat germ and flax seeds, and leaves it up to you to customize the dried fruit you want to include. Best of all? It will keep in an airtight container for two weeks, so you can make it ahead—perfect if you haven't quite evolved into the morning person you want to become just yet.
