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Crown Publishing Group, Summer 2019

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    9781635653717 Electronic book text, Reflowable, , EPUB
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  • Supply Detail

    Distributor: Penguin Random House Availability: Available On Sale Date:Aug 27, 2019 Carton Quantity:14
  • Catalogues

Sunny-Side Up
More Than 100 Breakfast & Brunch Recipes from the Essential Egg to the Perfect Pastry: A Cookbook
By (author): Waylynn Lucas
9781635653700 Hardcover English General Trade COOKING / Courses & Dishes / Brunch & Tea Time Aug 27, 2019
$33.99 CAD
Active 8.28 x 9.3 x 0.89 in | 2.11 lb 240 pages 100 4/C PHOTOS, 100 RECIPES Potter/Ten Speed Press/Harmony Rodale Books
Breakfast and brunch recipes from the essential egg to the perfect pastry, from pastry chef and Cake Wars judge Waylynn Lucas.

Sunny-Side Up is about making delicious brunch and breakfast food with love and attention—whether it’s a scrambled egg for one or a full-on champagne brunch buffet for a special occasion. And it’s not an exclusive party for seasoned foodies. In fact, Waylynn considers it her responsibility as a trained pastry chef to make things less—not more—complicated for home cooks who want to make super-yummy breakfast delights in their own kitchen.

The book will feature more than 100 recipes and 100 photographs. Recipes run the gamut from decadent Grapefruit Pistachio Cakes and Almond Frangipane Pear Baked French Toast to on-the-go breakfast bars and yogurt pops to healthful Spinach, Roasted Red Pepper, and

Goat Cheese Frittatas, Avocado Pineapple Smoothies, and breakfast bowls. Fun brunch cocktails round out the recipes to make an all-occasion powerhouse of delicious and uplifting recipes.

EGGS ARE ON TREND: José Andrés and Duff Goldman finished up the South Beach Wine & Food Festival last year with a brunch titled “Eggs 10 Ways.” The New York Times recently did a feature on eggs that included the popularity of an eggs-only restaurant and another on making eggs for dinner. Bon Appétit has also done two stories on eggs so far this year.

BY THE BREAKFAST AND PASTRY EXPERT: Waylynn Lucas has served as the pastry chef for some of Los Angeles’s most venerated chefs and had a hand in garnering Michelin status and starred reviews while making beautiful and super-inventive desserts. Until recently she also operated her own LA-based bakery, Fonuts, that catered to a celebrity filled group of fans.

Waylynn Lucas is the encouraging but honest judge on Food Network’s Cake Wars, and former executive pastry chef of such notable restaurants as SLS Hotel in Beverly Hills, four-starred Bazaar by José Andrés, Joachim Splichal’s Michelin-starred Patina, and the Penthouse Restaurant at the Huntley Hotel. She is also a former cast member of the Bravo show Eat, Drink, Love and CNBC’s Restaurant Startup. Waylynn currently lives in Park City Utah, where she has founded a catering business called Butter and Barley.

Author Residence: Park City, Utah

Author Hometown: Los Angeles, CA

Marketing: Promotion on author’s website, waylynnlucas.com

Social media promotions

Mailings to special interest groups

Feature on Taste site and socail media channels



Publicity: National publicity

National broadcast

National print and online review and feature attention

Blogger and podcast outreach

Media and events out of LA



Author Website: www.waylynnlucas.com/

Author Social Media: twitter.com/waylynnlucas; https://m.facebook.com/ChefWaylynnLucas

“If Waylynn’s fonuts are anything to go by, I promise all the food in this book is going to be delicious. Her recipes are straightforward and mouthwatering for home cooks and pros.”—Duff Goldman, chef

“Waylynn’s bubbly and warm personality radiates through not only her storytelling in this book but also in the recipes themselves. They’re friendly and approachable but still convey the knowledge from her culinary training and, more important, her experiences as a chef.”—Josiah Citrin, owner and chef of Melisse, Charcoal Venice, Openaire, and Dave’s Doghouse

“This book is ezzactly what I’d eggspect from Chef Waylynn. She never does anything the over-easy way. Sunny-Side Up is sure to help any cook crack into the incredible, edible egg.”—Michael Voltaggio, chef/restauranteur

“Waylynn Lucas’s dazzling new cookbook, Sunny-Side Up, seizes the day. This comprehensive and colorful tribute to the egg—the planet’s most universally adored food—makes me want to wake up and dash to the kitchen.”—Nancy Silverton, owner of the Mozza Restaurant Group and founder of La Brea Bakery

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