By the time I finished the book, I felt I knew Vizethann and that we were fast friends. I enjoyed the feeling of comfort throughout, the ease in reading and cooking, and her subtle sense of humor. I applaud her for thinking about every aspect of the dining (and cooking) experience. If you are interested in some wonderful and creative Southern cooking for breakfast, brunch, of even dinner, this cookbook is for you. Pop on one of her playlists, grab a bowl, some flour, butter, sugar, and—of course—buttermilk, and get started.
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. 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!
San Francisco Book Review - Rosi Hollinbeck
Filled with six activity-packed chapters, this interactive journal encourages young people to find and share their voice. Young activists will find checklists, stickers, worksheets, and introspective activities that will encourage them to think about their future and the world around them.
Red Tricycle - Amber Guetebier
This is Southern comfort food perfected. Suzanne Vizethann runs Buttermilk Kitchen restaurant in Atlanta, and while folks are cozy at home, she shares her breakfast and brunch favorites (heavy on egg and waffle dishes), as well as new twists on savory classics, and, graciously, an entire chapter devoted to leftovers.
… Vizethann set out to make Southern staples feel approachable for new home cooks—and succeeds spectacularly. In short, Vizethann sets the foundation (and the table) for a flawless at-home brunch …
Garden & Gun - Dacey Orr Sivewright
Looking through Welcome to Buttermilk Kitchen left me feeling inspired to create a delicious meal from scratch. [It] isn't just another cookbook about breakfast and brunch foods. This cookbook is special. It gives you a feeling of wanting to spend a lazy weekend morning, gathered in the kitchen, preparing a meal that is fresh and homemade with love. If you love to cook then I highly suggest that you add this cookbook to your collection.
We can’t travel at all now, so do what you can and visit different with regions with cookbooks. Atlanta cooking is displayed in the new book, “Welcome to Buttermilk Kitchen” by Suzanne Vizethann. Anyone who enjoys Southern food ― and in our region let’s face it, we do ― and comfort food ― ditto ― will love the recipes that are found in this book. Get in the kitchen with a glass of sweet tea and enjoy a little taste of Atlanta.
The Parkersburg News and Sentinal - Amy Phelps
When you think of buttermilk, you may see stacks of fluffy pancakes, baskets full of tender flaky biscuits, and platters piled high with crispy fried chicken. All those foods make us feel welcome, comforted, and loved. Chef and co-owner of the Buttermilk Kitchen, Suzanne Vizethann shares 100 recipes for down home, fresh comfort food to grace your table every meal. With simple to follow recipes, good quality ingredients take dishes from ordinary to extraordinary. Get out the buttermilk for this nostalgic Twinkie bundt cake, with its marshmallow filling and lovely vanilla crumb feeling like a kid again has never tasted so good.
Southern hospitality radiates throughout Welcome to Buttermilk Kitchen by Suzanne Vizethann. The celebrated chef spills her secrets for Southern breakfast staples like kitchen playlists to get you moving and much more in a book that whispers “welcome home” with each turn of the page.
Atlanta Homes & Lifestyles Magazine
Prefer to DIY your snacks? Then be sure to grab a copy of the new Welcome to Buttermilk Kitchen cookbook by Suzanne Vizethann, award-winning chef and owner of Atlanta, Georgia’s critically acclaimed Buttermilk Kitchen restaurant. This cookbook is a must-have, and I’m saying that sincerely as someone who owns 200+ cookbooks (and most of them featuring Southern cuisine). Whether you consider yourself to be a skilled home cook or aspire to become one, this cookbook offers easy-to-understand instructions plus helpful “behind-the-scenes” tips about ingredient sourcing.
Getaways for Grownups - Hope S. Philbrick
Exploring the world through food is one of the best ways to explore various cultures. No matter where you live – if you ever wanted to try delicious southern cooking, you will most certainly want to add this cookbook to your collection. It is well thought out and easy to use, full of mouth-watering photographs and detailed recipes! This cookbook will have you cranking out delightful meals your friends will rave about for days.
That Organic Mom - Rebecca Huff
Restaurateur Suzanne Vizethann’s cookbook, Welcome to Buttermilk Kitchen , is garlanded with breakfast and brunch dishes that showcase sophisticated Southern comfort foods from a renowned Atlanta eatery. The book’s large and airy format, ethereal food photos, and sturdy binding that enables easy opening and propping make it accessible and inviting for home cooks. Welcome to Buttermilk Kitchen is a paean to Southern flavors and culinary traditions that will no doubt have you scheduling a brunch for your best beloveds pretty darn quick.
[I am] SO excited about the new cookbook by Suzanne Vizethann titled after her restaurant Buttermilk Kitchen and published by Gibbs Smith. It's my favorite Southern cookbook in a LONG time. Beautiful photos from the wonderful and talented Angie Bennett Mosier. I love this book.
There are few cookbooks that I anticipate as much as I did this one, so when Welcome to Buttermilk Kitchen by Suzanne Vizethann, with stunningly gorgeous photos by Angie Mosier, finally found its way into my hot little hands, I was overjoyed. This book was everything for which I was hoping, and more. No matter what your skill level, no matter your palate, level of experience, or whether you have a well-stocked pantry, or just a few dry goods on the shelf, this book is for you. I have only a limited number of spaces on my kitchen counter for my Baker’s dozen favorite cookbooks and this is now among them. My suspicion is that, before long, it will become the most well-thumbed of the lot.
Looking through Welcome to Buttermilk Kitchen left me feeling inspired to create a delicious meal from scratch. [It] isn't just another cookbook about breakfast and brunch foods. This cookbook is special. It gives you a feeling of wanting to spend a lazy weekend morning, gathered in the kitchen, preparing a meal that is fresh and homemade with love. If you love to cook then I highly suggest that you add this cookbook to your collection.
When you think of buttermilk, you may see stacks of fluffy pancakes, baskets full of tender flaky biscuits, and platters piled high with crispy fried chicken. All those foods make us feel welcome, comforted, and loved. Chef and co-owner of the Buttermilk Kitchen, Suzanne Vizethann shares 100 recipes for down home, fresh comfort food to grace your table every meal. With simple to follow recipes, good quality ingredients take dishes from ordinary to extraordinary. Get out the buttermilk for this nostalgic Twinkie bundt cake, with its marshmallow filling and lovely vanilla crumb feeling like a kid again has never tasted so good.
As she writes in the introduction, one goal of the book is to encourage home cooks to reconsider the opportunities morning meals present. And to that end, Vizethann offers recipes for the dishes that put Buttermilk Kitchen on the map.
Atlanta Journal-Constitution - Bob Townsend
05/22/2020
Chef and restaurateur Vizethann, who runs the popular Buttermilk Kitchen in Atlanta, shares her recipes in this debut. Her mission is to "delight customers with refined Southern breakfast and lunch dishes," and she accomplishes that here. Beginning by discussing pantry items and equipment, she then segues to musical playlists to help set the mood. The O.G. buttermilk biscuit and chicken biscuit are featured, along with accompaniments of honey-lavender butter and blueberry-basil jam, among others. Pimento cheese, for example, is highlighted as a spread, in an omelet, and as an ingredient in a fried pickled green tomato melt. Ray's waffle burger is a version of her dad's favorite breakfast. Cobbler biscuit French toast and chia pudding are also on the menu, along with drinks such as a cold brew Russian. Vizethann brings her restaurant to life in this charming read, in which recipes are accompanied by brief anecdotes and vivid, inviting photographs by Mosier. VERDICT For those looking to enjoy a Southern breakfast or lunch wherever they live. Cookbook collections will benefit from this addition.—Barbara Kundanis, Longmont P.L., CO
