How would you like to elevate your breakfast regimen, augment your cooking techniques, and concoct superlative morning meals while impressing your family, guests, and any foreign dignitaries that may happen to pop by? Of course you would!Gourmet Breakfasts for the GENIUS serves up recipes woven around a descriptive and enlightening narrative. More than just a list of ingredients and step-by-step instructions, they include helpful tips, charts, and definitions to assist you in fashioning the ideal gourmet breakfast.Author Faiyaz Kara, a food critic for the Orlando Weekly, employs the recipes from a who's who of culinary giants—experts and respected culinarians whose intelligence is only matched by their artistry. They've won James Beard Foundation Awards, cooked for movie stars, royalty, and presidents, and have appeared on numerous television shows. Each has contributed 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.Contents Part 1 – The Pros of Protein Chapter 1 – The Egg We take a crack at whisking up some decadent mid-morning meals. Chapter 2 – Breakfast BovinityAn entire chapter devoted to the much-maligned, yet utterly irresistible, slow-twitch muscles of our favorite animals.Chapter 3 – Repast Ruminants A focus on the sheep, goats, and deer that seem to get second-class treatment. Chapter 4 – Of Fowl & Hen Poultry struts into the gourmet breakfast spotlight. Chapter 5 – Swine Before Pearls Pork. It’s the most widely consumed meat in the world. Chapter 6 – Poetry in Ocean We comb the depths to reveal the gourmet breakfast possibilities. Part 2 – Breads, Spreads, and BattersChapter 7 – The Flip Side Rustic hotcakes have been a popular and nourishing staple since the Neolithic period. Chapter 8 – The Dough Also Rises This chapter rolls in the dough. Chapter 9 – In a Jam Be it spread or syrup, this chapter lays it on thick. Part 3 – Soup to NutsChapter 10 – Breakfast MD We dress cereal grains the nines and give them a little culinary swagger. Chapter 11 – Meatless MorningsFlesh-free recipes specifically designed for the vegan and vegetarian gourmand.Chapter 12 – The Soup KitchenWe demonstrate what the Campbell Soup Company knew all along – a bowl of broth is good food, day or night.Chapter 13 – Luxe Liquid Breakfasts It’s time we took a moment to focus on an entirely different state of matter – liquids. Part 4 – For Richer, For Poorer; In Sickness and in HealthChapter 14 – For the Bold and the BibulousBoozy breakfast beverages and potent pre-noon potables are the main feature.Chapter 15 – The Morning After These post-coital and après-tippling dishes satisfy two conditions – of fuel as a furtherance of foreplay and as a sponge for alcohol. Chapter 16 – Special DeliveriesGourmet meal preparations that become a part of the celebratory fete.Chapter 17 – Shallow Pockets, Chichi TastesGourmet breakfasts to prepare when economics make it next to impossible to source or acquire the finest ingredients.Part 5 – The Genius TouchChapter 18 – Kitchen ManipulativesHandy and handsy kitchen implements to help you execute proper-good proper-posh breakfasts.Chapter 19 – Kitchen ElectricsA healthy dose of technology does not a gourmet breakfast make, but it can sure help.Chapter 20 – The Master MindsRecognizing the genius of each of the individuals who played a part in birthing this book.