Breakfast Books - Page 3

The New Book of Waffles and Pizzelles (Nitty Gritty Cookbooks - Bread Machine-Related)

Donna Rathmell German

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Customer Reviews:
Total reviews: 3 Average rating: 4.5 of 5

Too many choices, all so tasty! 5 out of 5 stars.
11 of 11 people found this review helpful.

Plan what you want to make beforehand for you could get stuck for quite some time just trying to decide which of the tasty recipes to follow! This book, as those who have tried the Nitty Gritty books will know, is packed with recipes and variations on the classic, now somewhat boring, breakfast staple. On top of that, there are numerous pizzelle recipes (similar to a waffle cone for those that don't know), which I have not found in abundance anywhere else. There are also lots of recipes for toppings and syrups for the waffles and fillings for the pizzelles so you are not just left with plain old Mrs. Butterworth's! Great addition for anyone who loves breakfast foods and wants to expand from the package mixes!*** I have to add that we are now in love with the eggnog waffles! Sounds odd but they are totally good!

Editorial Review:

Our popular waffle book now includes recipes for the current rage, the pizzelle–that crisp, cookie-like cousin of the waffle. Make pizzelles on a waffle-type iron and serve them flat, rolled, stacked or filled. More than 100 recipes for waffle batters and toppings, and pizzelle recipes with and without fillings are found here.

Pancakes And Waffles

Lou Seibert Pappas

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Editorial Review:

Pass the syrup! With more than 40 recipes for zesty batters and delicious fillings, Pancakes & Waffles has breakfast covered. Classic buttermilk pancakes and waffles make wonderful weekend treats, while healthier fruit- and nut-filled pancakes and wholesome multigrain waffles are perfect for weekday mornings-on-the-go. Going beyond the usual, with suggestions for everything from blinis to cr pes, this collection also provides mouthwatering inspiration for whipping up fare right on through to dinner: Enjoy Buckwheat Pancakes topped with ch vre, smoked salmon, and fresh dill at brunch; Potato-Chive Pancakes for a savory supper side dish; or cr pes bursting with fresh berries for the sweetest of sweet endings. Any way you stack 'em, Pancakes & Waffles tastes just right.

The American Country Inn and Bed & Breakfast Cookbook, Volume I: More than 1,700 crowd-pleasing recipes from 500 American Inns (American Country Inn & Bed & Breakfast Cookbook)

Kitty Maynard, Lucian Maynard

List Price: $27.95 By: Thomas Nelson Amazon Marketplace: 20 new & used starting at $3.35

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Customer Reviews:
Total reviews: 6 Average rating: 5.0 of 5

most used cookbook. 5 out of 5 stars.
4 of 6 people found this review helpful.

I have had this cookbook for years it seems ..and give it as gifts.it is falling apartas I always revert back to it.. even though I have over 75 cook books...is'nt it time to do another one?????NANCY.

It's a keeper. 5 out of 5 stars.
4 of 6 people found this review helpful.

I have a collection of over 200 cookbooks, if I had to get rid of them all but one this book would be the one I kept. Volume two would be my next choice.

Just Gotta Have It! 5 out of 5 stars.
2 of 4 people found this review helpful.

This is the BEST cookbook ever. I have soooo many cookbooks and it seems like this is the only one I ever actually use. Unique recipes, most easy to prepare. My guess is that one of the reasons bed and breakfast inns are so popular is the food... now make it at home too. Buy this book it's great!

B&B Cookbook 5 out of 5 stars.
0 of 0 people found this review helpful.

This is a great cookbook. I own many, many cookbooks and can always count on finding a wonderful recipe in this book. I actually bought it as a gift because I already own volumes I and II. It is also fun to read about the various B&B's around the country. One minor issue--when you find a recipe you love, you need to remember the name or mark it because the recipes are listed by name and are sometimes difficult to find. For instance, I made some cheese blintzes and couldn't find them the next time I wanted to make them because they are listed under "Eva's Cheese Blintzes". I didn't occur to me to look under "E". I find this somewhat illogical. However, I highly recommend this book! Every recipe I have tried has been marvelous!

Editorial Review:

The best crowd-pleasing recipes from widely acclaimed country inns and bed and breakfasts in the United States are collected in this unique cookbook and travel guide. Includes over 500 inns and more than 1,700 recipes from every state.

The Wizard of Oz Cookbook: Breakfast in Kansas, Dessert in Oz

Sarah Key, Jennifer Newman Brazil, Vicki Wells

List Price: $8.95 By: Abbeville Press Amazon Marketplace: 16 new & used starting at $6.81

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Customer Reviews:
Total reviews: 2 Average rating: 2.0 of 5

Not Much Cookin' Here 1 out of 5 stars.
11 of 12 people found this review helpful.

This is a cute little thing, but if you really want an extraordinary Wizard of Oz cookbook, you'd be better off finding 'Cooking in Oz' by Elaine Willingham and Steve Cox. Loads of pictures and celebrity recipes, info on L. Frank Baum, trivia and great stuff for all of us who love Oz and Baum.

A Neat Little Cookbook 3 out of 5 stars.
5 of 5 people found this review helpful.

A neat little cookbook sure to please those who like to collect cookbooks or Oz. Easy to follow recipes named appropriately with the film in mind are studded with excepts from the film.

Editorial Review:

Inspired by the whimsical movie, The Wizard of Oz Cookbook begins with a brief stop in Kansas for some of Aunt Em's heartland breakfast fare and then soars over the rainbow to fantasy food in Oz--Emerald Castle Cake, Wicked Witch's Brew, and Yellow Brickle Brownies, to name a few. 20 illustrations.

Sharing Mountain Recipes: The Muffin Lady's Everyday Favorites

Randi Lee Levin

Amazon Price: $21.13 List Price: $28.95 Usually ships in 24 hours By: The Muffin Lady Inc. Amazon Marketplace: 17 new & used starting at $9.99

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Customer Reviews:
Total reviews: 3 Average rating: 4.5 of 5

Editorial Review:

Sharing Mountain Recipes is said to be a must have addition in all high altitude kitchens. Filled with tips, substitutions, metric conversions and a wide assortment of daily recipes that have been requested over and over again, makes this cookbook one that you will not want to be without! Imagine the ou's and ah's and the smiles on your loved ones faces when you present them with a bowl of hot Baked Oatmeal (enjoyed for over 100 years to date), a homemade fruit bar to take on the go, or a delicious Spinach Mushroom Quiche for breakfast one morning. How about replacing the everyday midday sandwich with a plateful of Shrimp Salad, Dad's Favorite Oriental Salad or easily prepared but divine, Ham Salad. Each can be prepared in a jiffy as can Mom's Shepard's Pie or Hasty Chicken Stew for dinner. Rhonda's Raspberry Balsamic Chicken only takes minutes to prepare, but will give your loved ones the impression that they are dining in a 5-star restaurant. The soups will fill your home with the scent of goodness and the snacks, such as Fruit Burritos, Molasses Bread or a simple Cream Cheese Coffeecake will be requested for years to come. Sharing Mountain Recipes is a treasure trove of recipes that have been requested for years. The memorable flavors and tips for easily preparing scrumptious everyday feasts, will have you returning to the pages time and again. No worries if you want to taste these fabulous recipes in lower altitudes, for this scrumptious cookbook includes tips for using the recipes in lower elevations too! If you enjoy good foods, good times and the production of smiles and requests for more, then whether at high or low altitudes, this is a cookbook for you and your loved ones to enjoy for generations!

The Penguin Companion to Food

Alan Davidson

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Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

Great Reading. Some gaps. No recipes! 5 out of 5 stars.
11 of 11 people found this review helpful.

`The Penguin Companion to Food', edited by the noted English culinary writer and diplomat, Alan Davidson is a foody reader's compendium to lots of interesting articles about sources, history, some people, and most places regarding food and drink. It is quite properly named a `companion' rather than an `encyclopedia', since, unlike the seemingly similar `Larousse Gastronomique', it contains no recipes whatsoever. This is not an accident or oversight, as Davidson clearly states in the introduction that this was an editorial policy from the outset.

This book has a distinctly British flavor about it with its selection of article topics. While there is an excellent longish article on Elizabeth David, easily the most important British food writer of the 20th century, there are no articles on either Julia Child or James Beard, the two most popular and well known American food writers. Alternately, there is an excellent article on M. F. K. David who is much less well known even among Americans. Child and Beard are mentioned but once at the end of an article on American cookbook writing. This choice is an excellent symptom of what this book is all about. It is not about cooking so much as the writing about food culture. While Child and Beard were cookbook writers par excellence, David and Fisher dealt less with food than they did with appetites, impressions, scholarship, and recollections. It is noteworthy that David should be one of the very few writers honored with an article here, as Davidson was very much a student and protege of Elizabeth David.

The book is oddly selective in other ways. It has an article of goodly length on H. J. Heinz, but nothing on Milton Hershey. These two men are, in the United States, of at least equal renown; they were contemporaries, and both set up their businesses in Pennsylvania at about the same time. Another oddity is the fact that there is an article on Nepal, where, I suspect, very little grows, but no article on Senegal on the west coast of Africa and the ancestral home of many slaves brought to the new world and, therefore, the source of many food memories which contributed to `soul food' cuisine.

This is not to say this is not a valuable book. Many articles give fuller coverage to many culinary subjects than even books that specialize in some subjects. Two sidebar articles on pasta and chilis, for example, give fuller lists of the varieties of these two items than many good cookbooks on the subject. The pasta article is also careful to indicate the regionality of the names of some pasta shapes. I believe the pasta article, for one, could have been even better if it had given us pictures of the various shapes. I really feel that Orecchiette doesn't really look like ears, even though all texts describing it always say it does.

The book also avoids some common mistakes with accurate information on, for example, the components of the sharp vapors from a cut onion. Unlike lots of simpler minds, the article on same points out that these tearing fumes are really composed of many different components, which is part of the reason why most methods for avoiding them don't work.

The book is so dedicated to it's no recipe policy that it doesn't even give us articles on some basic preparations such as `buerre blanc'. It also does not even include recipes for such basics as mayonnaise or pesto.

This book is very good, but it is not as valuable a culinary resource as the aforementioned `Larousse Gastronomique' which provides thousands of basic recipes and pictures for just about everything imaginable, including uniforms of Renaissance culinary guild members. If you are a foody who must own every notable book on food, then buy this. But, if you are only interested in books to help you cook, get the Larousse. Note that the hardcover version of this volume is published by Oxford University Press and is therefore known as `The Oxford Companion to Food'.

Editorial Review:

Renowned food expert and cookbook writer Alan Davidson, along with more than fifty specialists from all over the world, packs this fascinating volume with more than 2,600 entries on every type of food-from plant and dairy products, meats, poultry, and nuts to seafoods, cereals, and exotic foods. They examine famous dishes from around the world, from cassoulet to sonofabitch stew, and include more than 140 entries on national and regional cuisines-even edibles from Antarctica. Handsomely illustrated and augmented with information on food preservation, food science, and more, this extraordinary book is an essential resource for anyone with a serious interest in the central place of food in human life.

The Complete Muffin Cookbook: The Ultimate Guide To Making Great Muffins

Gloria Ambrosia

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Customer Reviews:
Total reviews: 11 Average rating: 3.5 of 5

Editorial Review:

Close your eyes and imagine biting into a still-warm-from-the-oven Black Cherry Blossom or Pumpkin-Banana Muffin. Choose from such tempting selections as Apple Ginger and Triple-Apricot Ambrosia Muffins. And muffins aren’t just for breakfast anymore. With the right combination of ingredients--think Swiss cheese, Dijon mustard, and tarragon--muffins are superb accompaniments to soups and salads, make a delicious snack, and are even welcome guests at the dinner table.

The Complete Muffin Cookbook is an extraordinary collection of delectable muffins that are made with wholesome, nutritious ingredients. There’s even a chapter on "Low-Fat-and-Still-Yummy" creations. Best of all, author and muffin-baker Gloria Ambrosia generously shares her muffin-making wisdom. Her list of staples, detailing the various types of flour, sweeteners, and utensils used, help make sure her muffins are not only sensational, but also quick and easy to prepare. She also reveals the tips and techniques she has gathered over the years--from blending the ingredients to freezing the baked masterpieces for later enjoyment. From start to finish, you can whip up a tasty batch in less than thirty minutes.

So get ready to treat yourself to Gloria’s exquisite array of muffins. Delicious, natural, immensely satisfying, and wonderfully simple to prepare, these taste-tempting delights can make any time of the day special.

The Book of Crepes and Omelets (Book of...)

Mary Norwak

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Customer Reviews:
Total reviews: 1 Average rating: 4.0 of 5

Great introduction. 4 out of 5 stars.
18 of 19 people found this review helpful.

In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Crepes and Omelets, starts with a brief introduction of basic crepe techniques and recipes and the necessary equipment. A similar introduction is provided at the beginning of the section dealing with omelets. Following the two introductions are recipes for crepe and omelet toppings and fillings ranging from savory to sweet. Special chapters at the end of the book are dedicated to baked and microwaved omelets and omelets from around the world. Classics such as banana nut waffles, bacon and mushroom omelet, blini, butterscotch topping, chocolate sauce, crepes suzette, cherry and almond crepes, cheese omelet, ham, cheese and mushroom topping, Italian country frittata, potato pancakes, raspberry sauce topping, strawberry rum waffles and Viennese crepes appear next to unique recipes such as apricot meringue crepes, chestnut crepes, fresh lemon topping, honey orange topping, Jamaican banana topping, shrimp and mushroom omelet, smoked fish and egg crepes, and smoked salmon and lemon topping.

From apple and raisin topping to whole wheat crepes, this collection of recipes is a great introduction to the endless possibilities of filling or topping batter with meat, cheese, fruits and other ingredients - and at a relative bargain price, to boot. Also recommended: This series's installments on fondues, and on French provincial cooking.

Also recommended:
Around the World Cookbook
Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)
Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only
Joy of Cooking: 75th Anniversary Edition - 2006

Donuts: An American Passion

John T. Edge

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Customer Reviews:
Total reviews: 2 Average rating: 3.0 of 5

I Read This Book in Less Than 24 Hours 5 out of 5 stars.
5 of 8 people found this review helpful.

Next time I read a John T. Edge book, I'll remember to wear protection. A bib, to avert the Pavlovian swirls that are sure to follow.

Prepare yourself for a sweet thrill-jaunt in his wake as he flavor-plows North America, accompanied by the usual suspects (sugar & cinnamon), and more than a few surprises. I knew I was a fan when I read his line "I would shout down anyone who dared dispute the goodness inherent in oil-singed orbs of fruitcake." If you want to know where to find me, I'll be the guy on all fours propped behind his poor victim's knees to facilitate smooth sailing in his backward trajectory.

You'll read about why it's patriotic and even possibly healthy (this would be in the "history" part of the book) to indulge your donut fixation. Different ethnic takes on fried dough weigh in. Artistry is in full flower, no ingredient is sacred. Everybody gets into the act, and even "uberchef" Thomas Keller gets a mention.

This book gives you everything you could want in a donut book; history, comedy, personality, machinery, and especially, recipes. There are resources that you could use to start a donut business yourself.

Pretty smart kid he's got helping him out, too.

Editorial Review:

Acclaimed food writer and cultural historian John T. Edge conjures nostalgia by revealing portions of our history through our most cherished foods. Donuts is the cap on a scrumptious series toting comfort food, belying calorie-counting, and embracing those cornerstone, iconic dishes that have come to define American cuisine and customs over the years.

In Donuts, Edge walks us though the donut's inception as Dutch fare, the Salvation Army's wartime donuts, the invention of the donut machine, the 1950s donut-shop craze, the Krispy Kreme revolution, the appropriation by other ethnicities, and the fanatical chefs that take donuts to a new art form. Nothing encourages our sweet-tooth cravings like the donut. It is honest. It is satisfying. It is a national symbol that has survived the low carb-diet dogma and the death of the local donut shop, and it is making a comeback into the hearts of Americans.

Brunch

Georgeanne Brennan

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Editorial Review:

Whether you have a special occasion to celebrate or you simply want to spend time with family and friends, hosting a brunch is the perfect opportunity. With more than fifty delicious recipes and six fresh ideas for serving them with style, Brunch offers a variety of ways to enjoy this favorite midday meal.

The recipes are grouped into six chapters to help you put together a complete menu. Choose from starters, egg dishes, morning sweets, main dishes, side dishes, and beverages. Also included are eight multicourse menus and suggestions for party themes.

In addition, six "idea spreads" offer smart suggestions for setting the table, creating a centerpiece, assembling a buffet, brewing great coffee, preparing the perfect pot of tea, and setting up a cocktail bar. Lavishly photographed, Brunch contains all you need to know to create the perfect daytime party for any occasion.