'Brunch!: 100 Fantastic Recipes for the Weekend's Best Meal'
Recipes by Gale Gand with Christie Matheson
Photographs by Ben Fink
Clarkson Potter -- 2009
Buy it on Amazon

Ah, brunch, that most indecisive and superfluous of meals: it's certainly not necessary, and probably wouldn't even exist if people weren't inclined to sleep in on the weekends.

But where French toast and eggs Benedict are concerned, necessity has never been the point. So it follows that of course brunch should have its own cookbook: any meal that can gouge so much time and effort out of an otherwise unremarkable weekend naturally requires a repertoire of recipes.

Gale Gand, a James Beard Award-winning pastry chef and the owner of Chicago's renowned Tru, has stepped up to the plate, and then some, with 'Brunch!' If the title's exclamation point tells you all you need to know about Gand's enthusiasm for the subejct, then her recipes -- from beverages like White Hot Chocolate and Gale's 3-Alarm Bloody Mary, to caloric delights like Corn and Parmesan Fritters and Chocolate Waffles -- should give you a generous hint of her serious dedication to the cause. Whether you prefer to drink your brunch or be put into a sugar coma by it, there's pretty much something for everyone here.

See what we tested and whether the book's worth buying after the jump.
Takeaway tips: The book is divided into various brunch food groups: Drinks, Eggs, The Bakery, et al.There are also handy sections for basics like omelets and crepes, and suggested menus for numerous occasions. Gand personalizes her recipes with introductions -- Peanut Butter and Jelly Turnovers, for example, comes with her admission that peanut butter and jelly is one of her "favorite classic combinations," one that she's also worked into breakfast crepes.

Quality of photographs: Like brunch itself, they're big, happy and designed to make you drool.

We tested: Cranberry-Almond Granola.

This recipe actually belongs to Gand's co-author, Christie Matheson, and it's easy to see why Gand wanted to include it. While much of what passes for granola is sickly-sweet gut-bomb masquerading as health food, Matheson and Gand's version is actually deserving of the claim -- and also of adulation for just tasting great, period. It's sweetened with maple syrup honey and given extra dimension by the inclusion of unsweetened shredded coconut and orange juice. The finished product, topped with a flurry of almonds and dried cranberries, is a nuanced, satisfyingly crunchy and surprisingly light treat that's perfect not only for breakfast and brunch, but also as a dessert topping and snack food.

Worth the investment: If you're a brunch aficionado, then Gand's book all but demands a place on your shelves. If you're simply a fan of a diversified breakfast and lunch menu (the book also contains a section dedicated to panini), then this it's also worth your consideration.