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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.
|Publisher:||Knopf Doubleday Publishing Group|
|Edition description:||1st ed|
|Product dimensions:||6.30(w) x 8.50(h) x 1.10(d)|
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.