It's often been said that breakfast is the most important meal of the day, and if you're one of the many that subscribe to this theory, you'd be hard pressed to find a better cookbook than this. Chef Carrie Levin of Manhattan's Good Enough to Eat (Bon Appetit says the restaurant serves one of the "Ten Best Breakfasts in America") shares her recipes and secrets so you can have spectacular culinary daybreaks at your house.

Carrie knows what she's talking about. She wrote her thesis for London's Leith School of Food and Wine on eggs when she was nineteen. Her repertoire has significantly expanded since then and the recipes in this book for every kind of morning fare imaginable have been honed and time tested.

The food ranges from casual every day breakfasts to sophisticated offerings for special occasions and brunches. But even in the case of some of the more involved recipes, this is not fussy food. Each step and ingredient has been carefully utilized to bring flavor to the final product. You won't find unnecessary techniques or exotic ingredients, unless they truly add dimension to the dish. In all cases, instructions are clear and easy to follow.

A comprehensive morning cooking reference, chapters include: Eggs and Omelets; Muffins, Scones and Biscuits; Coffee Cakes, Doughnuts and Danish;, Jams, Preserves and Marmalades; Breakfast Meats; Sides and Salads; Beverages; and Brunch.

This book has recipes that will everyone in your household excited about breakfast and the techniques that will help you whip up breakfast dishes that are real eye openers.