Cereal Lover's Cookbook

Cereal Lover's Cookbook

by Duane Winfield, Lauren Chattman
     
 

Think out of the box and out of the bowl!

Cereal is fun, uncomplicated, and just plain good—like this book and the recipes in it. It shows you how to use cereal to turn everyday dishes into homestyle gourmet treats and put punch and crunch into great food.  See more details below

Overview

Think out of the box and out of the bowl!

Cereal is fun, uncomplicated, and just plain good—like this book and the recipes in it. It shows you how to use cereal to turn everyday dishes into homestyle gourmet treats and put punch and crunch into great food.

Editorial Reviews

Library Journal
Chattman is the author of several dessert cookbooks, including Icebox Pies and Mom's Big Book of Baking. Here she offers 50 recipes made with cereal for all courses of a meal, from breakfast to late-night snacks. Some--such as Oatmeal Pecan Waffles--sound a bit more enticing than others--Pappa al Pomodoro (bread soup) made with Wheaties. And some, such as Fruit Loop and Blueberry Parfaits, will certainly appeal more to children than to grownups. The recently published Kellogg's Cookbook includes 200 recipes for cereal lovers; Chattman's is recommended for larger libraries or collections where that volume has been especially popular. Copyright 2006 Reed Business Information.

Product Details

ISBN-13:
9780764597749
Publisher:
Wiley, John & Sons, Incorporated
Publication date:
05/28/2006
Pages:
114
Product dimensions:
7.38(w) x 8.04(h) x 0.69(d)

Related Subjects

Meet the Author

LAUREN CHATTMAN is the author of several cookbooks, including Mom's Big Book of Baking, Icebox Pies, and Icebox Desserts. Her recipes have appeared in Food & Wine, Bon Appétit, The New York Times, Redbook, and Metropolitan Home, and she 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, Chattman apprenticed at Restaurant Daniel under François Payard and served as pastry chef at Nick and Toni's in East Hampton, New York.

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