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The Breakfast Book: A Cookbook (Hardcover)
This is the perfect book for the home cook looking to step up their breakfast skills. Full of easy and tasty recipes that includes my favorite -- the lemon cottage cheese pancakes. In that specific recipe, you can also replace the cottage cheese with ricotta cheese for a different flavor profile!— From Kara's Kaffeeklatsch
A charming, one-of-a-kind cookbook devoted exclusively to breakfast—that most American of meals which is enjoying a comeback all over the country. Here Marion Cunningham celebrates the simple pleasures of a good breakfast with 288 irresistible recipes for traditional favorites—from scones and sticky buns and popovers and hash browns to all kinds of eggs and pancakes and muffins—as well new treats. Her Great Coffee Cake lends itself to a variety of spicy, crunchy combinations; her Raw Fresh Fruit Jams can be made in just thirty minutes (with no cooking!); and her Oatmeal Bran and Mother’s Cookies are perfect for when breakfast is on the run. And for more leisurely moments and special occasions, Cunningham includes forty breakfast menus guaranteed to make the first meal of the day the best.
About the Author
Marion Cunningham was born in southern California. She was responsible for the complete revision of The Fannie Farmer Cookbook and is the author of The Fannie Farmer Baking Book, The Breakfast Book, The Supper Book, Cooking with Children, and Learning to Cook with Marion Cunningham. She frequently traveled throughout the country giving cooking demonstrations, and contributed articles to Bon Appétit, Food & Wine, Saveur, and Gourmet magazines, as well as writing a column for the San Francisco Chronicle. In May 2003 she received a Lifetime Achievement Award from the James Beard Foundation. Cunningham died in 2012.
“This classic has recipes we can’t live without.” —Gourmet
“Probably the most-abused cookbook in my kitchen. . . . Marion is a breakfast genius, stripping away the accretions and encrustations recipes tend to pick up over the years, and reducing them to their delicious basics.” —Jonathan Gold, LA Weekly
“I love this woman, and I love this book. Marion did for breakfast what Julia did for French cooking—she made it both interesting and approachable.” —Christopher Kimball, founder of America’s Test Kitchen
“Thanks to Marion Cunningham for bringing back breakfast. . . . The Breakfast Book contains all of the wonderful food that I enjoyed when growing up.” —Edna Lewis, author of The Taste of Country Cooking
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