Lauren Chattman The Cereal Lover's Cookbook
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The Cereal Lover's Cookbook
Lauren Chattman
Condition and description: Book is new and has never been used. Excellent condition. Originally retailed for $16.95.
"Everybody loves cereal. It doesn't matter if you're young or old. You probably have a box (or two or three) in the cupboard right now. Well, it's not just for breakfast anymore. Start thinking of cereal as your special secret ingredient!
In The Cereal Lover's Cookbook, the great American staple comes out of the kitchen cabinet and goes into delicious recipes for everything from baked goods and snacks to salads, soups, and main dishes. There are more than fifty homestyle dishes to choose from, such as mustard-dill salmon fillets with a crispy corn flake crust, jam-filled muffins with a Grape Nuts® streusel topping, blueberry parfaits with layers of Fruit Loops®, and even meatloaf made with Wheaties®. All of your favorite cereals are here—Cap'n Crunch®, Cheerios®, Kix®, Special K, and more—adding crunch and pizzazz to recipes that are easy to make and hard to resist.
The Cereal Lover's Cookbook is packed with practical information, such as how to store cereal and the best ways to crush it, plus all kinds of fascinating cereal lore, not to mention dozens of gorgeous color photos. The creative recipes also offer a great way to get kids to try their hand at cooking and to get picky young eaters to start eating different foods. After all, anything with cereal in it has to be good. This cookbook proves it!
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Lauren Chattman (Sag Harbor, NY) is the author of several cookbooks including Mom’s Big Book of Baking (1-55832-194-2), Icebox Pies (1-55832-213-2), and Icebox Desserts (1-55832-271-X). Her recipes have appeared in Food & Wine, Bon Appetit, the New York Times, Redbook, and Metropolitan Home, and she has developed over 500 recipes for The Cook’s Illustrated Complete Guide series. A graduate of the Professional Baking and Pastry Program at Peter Kump’s New York Cooking School, Chapman apprenticed at Restaurant Daniel under Francois Payard and served as pastry chef at Nick and Toni's in East Hampton, NY."
Publisher: Wiley
Date: 2006
Format: Hardback with dust jacket
Pages: 114
ISBN: 0764597744
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