Book Description
Delicious and comforting, scones, muffins, tea cakes, and biscuits make classy accompaniments at brunches, teas, luncheons and suppers. They also stand on their own at breakfast snack time.Scones, Muffins & Tea Cakes: Breakfast Breads and Teatime Spreads is an invitingly designed, photographed and priced collection of more than 54 recipes for quick breads and spreads. Many of the recipes and photographs have been chosen from the acclaimed Country Garden Cookbook series, the recipient of prestigious awards for food photography by Deborah Jones and Kathryn Kleinman. Also included; are newly developed recipes that take advantage~ of modern baking equipment such as mini-muffin and tops-only baking pans. Heidi haughy Cusick, the editor of Picnics, has selected a tantalizing assortment of recipes such as Banana and Butternut Squash Bread, Lemon Scones, and Spicy Green Onion Corn Muffins. Scones, Muffins & Tea Cakes also features entertaining tips and original occasion menus, such as "Sunday Morning on the Veranda" and "A Victorian Christmas Tea," plus over 18 recipes for sweet and savory spreads including Lemon Curd, Cranberry and Nectarine jam, Herb Flower Butter, and traditional Clotted Cream.
This definitive assemblage of recipes is lavishly photographed and illustrated to offer cooks not only luscious baking inspiration, but also dozens of versatile serving ideas as well.
Customer Reviews:
Scones, Muffins, and Tea Cakes: Breakfast Breads and Teatime Spreads.......2007-03-31
What a beautifully appointed book. The images and recipes were lovely. I've purchased several books and have given them to several of my friends. If you would enjoy a good tea party then this is the book for you!
Not my cup of tea..........2006-08-10
I was not impressed with the contents of this book. The other
viewers found the recipes to be favorable, but looking through
the recipes, I personally did not find them appealing.
Good recipes and great read.......2005-09-01
The recipes are simple and the text was informative and fun.
A Perfect Tea Book!.......2000-12-19
This book is fabulous! I've made most of the scone recipes and am starting to work my way through the muffins and tea cakes. I usually bring the results in to work, and everyone (Australians and Americans, both) loves the dishes from this cookbook. In addition, the recipes are straight forward, nicely illustrated, and easily lend themselves to experimentation. Excellent book for anyone who likes to bake quick breads of any type.
A Great Resource for Tea Groupies.......1998-10-14
I really enjoyed this book and have used it on many occassions as a resource for my catering business.
Book Description
James Villas has been obsessed with biscuits his entire life. Now that he's grown up, he has sampled and baked countless batches himself, which makes him eminently qualified to present the very best recipes in Biscuit Bliss. Yum!
Customer Reviews:
Mmmmm... Biscuits..........2006-12-03
Whether you like your biscuits made with shortening, butter, lard (believe it or not, lard has less cholesterol than butter), or some combination of the above, you'll find plenty in here to suit you. There are even a few recipes that use whole-grain flours such as whole wheat. Many of the recipes include historical or personal notes that are fun to read and add interesting background to the process. Helpful hints include tips on freezing biscuits, as well as the all-important note for Northerners that finally saved my biscuit attempts when Alton shared it: if you use hard Northern flour, substitute cake flour for some of it.
The book includes plain raised biscuits, flavored biscuits, drop biscuits, cocktail and tea biscuits, scones, and recipes that allow you to cook with biscuits. There are plenty of hearty recipes in here such as biscuits with bacon and cheese in them (one of my favorites). There are also more subtly-flavored choices such as the parmesan-herb drop biscuits and the sweet potato biscuits (which work surprisingly well with canned pumpkin). The scones are far better than any commercial scones I've had before--not too sweet, not too dry.
Whether you want to go all-out with biscuits fried in lard on the top of the stove or make something out of buttermilk or whole grains; whether you prefer traditional favorites or unusual combinations such as parmesan and chutney--you'll find the perfect never-fail biscuit recipe in here. And that's definitely biscuit bliss!
Ideas that will improve your biscuits.......2005-07-01
Why would I go out to buy a whole book, even if it's a fairly small book, just on something so simple as how to make biscuits.
Because I've never been happy with the biscuits that I've made. The ones made by my grandmother, let alone the ones made by the grandmother of a friend of mine, are so much better than the ones I've been able to make.
I found though, that Mr. Villas has the same problem. In his case it was a great-aunt. She threw in a little of this, a little of that, put them in the oven, and then without even looking to see if they were ready, she'd take them out -- perfect biscuits. ==Instead, the rest of us have to follow recipes, try this, try that and finally come up with biscuits that at least begin to approach grandmothers.
Here in this book is several pages of what you might call biscuit lore -- what kind of fat, yeast, flour (where do you get Southern flour made from soft winter wheat). Well you can order it through the mail, but you pay $7 for shipping $2 worth of flour -- that's OK, it's worth it, after all, that's the way you have to order good quality grits.
I haven't tried all 101 'foolproof' recipes in the book. But I think that this mornings batch is the best I've made yet.
Specifically compiled for dedicated biscuit lovers.......2004-05-06
Biscuit Bliss: 101 Foolproof Recipes For Fresh And Fluffy Biscuits In Just Minutes is a straightforward guide by James Villas specifically compiled for dedicated biscuit lovers, and offering up a wide variety of tasty variations on this delicious and common staple of the dining room. From Cathead Biscuits; to Cajun Biscuit Sausage Rolls; to Spiced Peach Shortcake, and more, Biscuit Bliss is a true pastry lover's delight. Each detailed recipe is enhanced with a sidebar of thoughts and tips concerning savory ways to prepare biscuits. No kitchen cookbook collection can be considered complete without the inclusion of James Villas' Biscuit Bliss!
Great American Answer to Tapas and Mezes.......2004-04-10
James Villas is an old school culinary writer. He was a friend and confidant of both James Beard and Craig Claiborne. He was born and raised in North Carolina and many of his books have featured Southern cooking subjects and styles. This book is no exception.
The book is an almost perfect follow-up to his last effort, `Crazy About Casseroles' in that both books deal with a single subject which is at the core of both Southern and American cooking styles. I am especially fond of single subject cookbooks, whether the subject is a style of dish like gratins and casseroles or an ingredient like potatoes or eggs. Therefore, the score of this book starts with a score in my mind of four (4) stars instead of three (3) before I even read the first page.
The book's subject can be divided into two major topics. The first topic is basic biscuit techniques, covering all the variations in flour, leavening, fat, oven temperature, and dough versus batter. The second topic deals with how to apply all those various techniques to sweet and savory additions.
Techniques are covered in Chapters on `Biscuit Basics', `Plain Raised Biscuits', and `Drop Biscuits'. The greatest virtue of basic biscuit technique is its simplicity. This does not mean a person can make good biscuits, much less make good biscuits on the first try, after reading a single recipe that gives no insight into biscuit subtleties. The first batch of biscuits I made a few years ago was from Jim Villas' mother's recipes he published in his memoir `Between Bites'. I confess that the process had me puzzled, sticky, and a bit disappointed, even though I am sure I followed the instructions to a tee.
Part of the puzzle may be due to the fact that making biscuits is a lot more like making pastry than it is like making bread. While bread is vigorously kneaded to develop gluten and the starting mix of ingredients is often warm to accommodate the yeast or other organic starter, biscuits are worked with cold ingredients and low protein (soft) flour. The dough is worked hardly at all and is cut into disks while the fat is still in oatmeal flaked globs. Sounds like pastry to me.
As I have had a fair amount of experience with various recipes from both Southern bakers and baking experts, I can say with confidence that Mr. Villas knows his stuff when it comes to biscuits. I thoroughly endorse his recommendation to use a brand of Southern soft flour such as White Lily. I only have two disappointments with the discussion of techniques. First, Villas describes a classic Southern method of biscuit making wherein the cook empties an entire 5 pound bag of flour into a bowl, adds wet ingredients, salt, and leavenings, and creates a ball of dough in a depression in the dough. Yet, Villas does not give us the recipe for this technique. He doesn't even explain why he doesn't give a recipe. I know there are still serious Southern cooks who use this technique, as I saw one demonstrate the technique on Martha Stewart's show about a year ago. The second disappointment is that he has no basic recipe where the only fat is butter. I have used such a recipe by Nick Malgieri with White Lily flour and buttermilk, and I find it as good or better than Villas' mother's recipe. Otherwise, I think the coverage of biscuit techniques is tiptop. Were I writing the same thing, I may have included a table comparing the recipes. This may facilitate one's personal experiments in the technique. I would also argue that basic biscuit technique is a better starting point for adolescent bakers than the drop biscuit technique. I don't think drop biscuit technique is easier and the basic technique is more versatile.
The second main subject of the book is what you can do with biscuits and biscuit dough. This can be divided roughly into four areas: sweet additions, savory additions, scones, and biscuits as pastry. Appropriate to the title of this review, the range of variations possible in biscuits gives me the idea that a home entertainer can give all their books on French and Spanish and Italian and Greek `little bites' recipes a rest and spend several months experimenting with hors d'ourves / antipasti / tapas / Mezes based on biscuits. As soon as I write this, I confess that even the lightest biscuits may be a bit heavy to stand alone among the martinis and margaritas, but I do suggest that you give the pizza and foccacia a rest and give these recipes a try. As biscuits, like chowder, are very close to being a true American invention, they are perfect as part of American cooking menus.
While I am often surprised at how new many kitchen techniques such as baking powder are, I am also often surprised at how old some methods are. Many techniques such as cooking in a bag and using packaged dough as stew topping are touted as new ideas based on marketed products, when actually the techniques are centuries old. Such is the case with using biscuits as a topping for pot pies and casseroles. Villas raises the veil from our eyes in revealing the historical sources for these old biscuit techniques.
I liked this book a lot and I recommend it to anyone who wishes to master biscuits and who may find a gold mine of quick, relatively easy recipes with a big `wow' factor.
Highly recommended. Intermediate skill level.
Amazon.com
What's better than waking up on a Saturday morning to the smell of blueberry muffins? How about the sweet yeasty scent of Giant Macadamia Nut Cinnamon Rolls or the rich tang of Lemon Yogurt Pancakes with Dried Fruit Compote? A basket of warm muffins or slices of quick bread are a wonderful way to start a weekend or to share a leisurely brunch with friends. Want to add a bit of breakfast fun to your weekdays, too? Try English Muffin Batter Bread or Milk and Honey Whole Wheat Bread for your toast. With Bread for Breakfast, you have an entire book devoted to starting off your day right.
Just because you have to get to work or get the kids off to school is no reason to skimp on a tasty breakfast. You don't need to have cold cereal every morning. Try baking a loaf of Applesauce Bread (a yeast version, not the heavier quick bread) and then making French Toast with real maple syrup or Ginger Butter. For the kiddies, whip up Jam Toast using Buttermilk White Bread or Orange Bread: slather a slice with jam, top it with another slice, coat with cooking spray, grill until golden brown and crisp, and then slice into four strips. Author Beth Hensperger says her Every Morning Fruit Muffins are so easy that she can "chat casually while looking around the kitchen for whatever fresh fruit is on the counter" and have hot muffins on the table in less than an hour. For fancier or holiday meals, bake a Black, White, and Mocha Coffee Cake (dotted with semisweet chocolate chunks), a Rhubarb Coffee Cake with Strawberry Coulis, or a Walnut Babka.
Whatever your bread preference, with Bread for Breakfast you can bake a batch to satisfy the whole family. Most of these breads freeze well--but don't count on leftovers. --Dana Van Nest
Customer Reviews:
Bad recipe for "Sugar-Free Banana Pecan Muffins".......2007-07-14
I tried recipe of "Sugar-Free Banana Pecan Muffins". I am very disappointed and dumped all muffin in trash can. I am not a beginning baker. My friend told me that I should post it and let people know.
Two recipes worth the price of the book.......2002-05-07
You have not had the perfect cinnamon roll until you have had the macadamia nut cinnamon roll. And the brioche pretzels are worth the effort and time.
Henspergers recipes are usually flawless but these two work better with a little tweaking. Instructions for the cinnamon rolls are to pat out the dough into a rectangle 20 inches by 14 inches. After spreading the filling and rolling the dough into a pinwheel one is to cut 16 rolls 1 1/2 inches thick. The math doesn't work. The dough is pliable -- easily worked by hand into a 24 X 14 inch rectangle. Now you will get your 16 rolls.
The orange-based frosting really enhances the rest of the flavors but the recipe is too parsimonious. For best results increase by 1 1/2 or 2 times.
The problem with the brioche pretzels again is in the dimension of the rectangle. Instructions are to cut 12 equal strips from a 14 X 14 square. Much better results were achieved by reducing the size of the square to 12 X 12 inch square. The strips were easier to cut evenly and much easier to roll into the 20 inch long "ropes" from which to form the pretzels.
Some recipes disappoint.......2001-08-18
I've tried several recipes in Bread for Breakfast, and I've had a number of disappointments. In many recipes, ingredient amounts are inaccurate or seemingly excessive. For example, in many recipes Hensperger says that 2 packages of dry yeast is equivalent to 2 tablespoons. Actually, 2 packages yields 1 1/2 tablespoons.
In her recipe for Oatmeal Egg Bread with a Cinnamon Swirl, which makes 2 loaves, the filling calls for 1 1/2 cups of brown sugar. When I used this amount, some of the sugar melted in the oven and spilled out of the pan. What remained became large clumps of unmelted sugar in the middle of the loaf, which was unappetizing and made the slices hard to toast.
My most recent attempt was the Lemon and Blueberry Bread with Lemon Glaze. It omitted a crucial instruction which is a must whenever baking with berries: toss them with a small amount of flour before adding them to the batter. Because the recipe didn't mention it, I forgot to do this, and I wound up with Blueberry Upside-Down Cake: all the berries sank to the bottom, and the bread fell apart when I removed it from the pan. The Lemon Glaze also seemed unnecessary: it made the bread soggy and needlessly sweet.
The majority of the recipes I've tried from this book are very sweet. This is a matter of personal taste, but I would have been happier with a better balance of flavors in the finished products.
Not all her recipes have problems, though. Her Seeded Dakota Bread is wonderful, with a complex nutty flavor and interesting texture.
I really enjoy making morning pastries. Bread for Breakfast is full of great ideas, and has helped expand my repertoire. But I find I need to interpret the recipes carefully, and not be afraid to make adjustments where I find potential problems. Novice bakers should be aware of these pitfalls before buying this book.
great breads.......2001-05-03
Bread For Breakfast contains excellent recipes for the bread-making enthusiast, as well as many recipes easy enough for the beginner to complete successfully. I made three recipes the first night. Buttermilk White Bread is very light and is wonderful toasted. The Orange Bread is divine in rounds as suggested in the book, or baked in a french bread pan. My Biscuit Muffins almost rose from the pans on their own. Beth Hensperger has provided quite a variety of items in this most delightful book,not just for breakfast but for anytime at all.
Another tasty treat from Hensperger.......2001-04-04
Beth Hensperger has created another great bread cookbook with her newest release, Bread for Breakfast. Ms. Hensperger, who has created a series of great bread cookbooks that cater to bakers of all abilities, has created a new cookbook, which is wonderful to view. The book is filled with mouth-watering photographs taken by Leigh Beisch. Time has not yet allowed me to try many of the recipes in the book, but I look forward to trying the many recipes that include pancakes, muffins, sweet rolls and even spreads. If the author's previous books are a guide, there will not be a bad recipe in this book. I've baked many breads from the author's Bread Bible (which contains 300 recipes), and I haven't found one that I wouldn't make again. Whether you are a beginning baker or a master baker, you cannot go wrong with the purchase of this book. In fact, it is worth a purchase just for those who want to get hungry by looking at the pictures.
Average customer rating:
- Big Book of Vegetarian
- Excellent modern American vegetarian cookbook for home
- Vegetarian Cookbook
- Thumbs UP
- A great addition to your cookbook collection!
|
The Big Book of Vegetarian: More Than 225 Recipes for Breakfasts, Appetizers, Soups, Salads, Sandwiches, Main Dishes, Sides, Breads, and Desserts (Big Book (Chronicle Books))
Kathy Farrell-Kingsley
Manufacturer: Chronicle Books
ProductGroup: Book
Binding: Paperback
 General
| Cooking, Food & Wine
| Subjects
| Books
General
| Vegetables & Vegetarian
| Cooking, Food & Wine
| Subjects
| Books
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ASIN: 0811841162 |
Book Description
An essential cookbook for vegetarians and vegans, this is the latest in the best-selling Big Book series. And you don't even have to be vegetarian -- just hungry -- to enjoy it. With the abundance of fresh, interesting vegetables, fruits, grains, and legumes found in today's markets, variety is now the spice of life for vegetarians too. This fabulous cookbook, overflowing with more than 225 recipes for cooking healthfully and creatively, is a one-stop guide to making the most of seasonal produce. From Eggs Florentine and Parmesan Pesto Sticks with Red Pepper Aioli to Thai Coconut Curry and Saffron Risotto Primavera, the recipes here are hearty and satisfying. This is the best kind of food -- great for everyday and sophisticated enough to please all palates. Add a chapter on meal planning, including handy sample menus, plus sources for unusual ingredients and this big book becomes a big must-have for any home cook, whatever kind of --vore they may be.
Customer Reviews:
Big Book of Vegetarian.......2007-09-03
This really is a great cookbook. Easy to follow recipes (although some ingredients are hard to find in a small town in the middle of nowhere, where we live), and everything tastes good. I'd highly recommend it to anyone wanting to expand their cooking.
Excellent modern American vegetarian cookbook for home.......2005-12-13
I received this book as a present, and I am very pleasantly surprised by this book. This book contains modern and creative twists on traditional American dishes as well as other food of ethnic origin making its way into mainstream. All the dishes I've made from it have turned out to be very delicious, the steps are simple to follow, and most of the ingredients are available at well-stocked supermakets. I was surprised how many things I used to have to buy can be made so easy with so little time or effort. This was what I had hoped my Moosewood cookbook would be, but this book actually succeeds because of it is more focused, placing emphasis on beauty through simplicity rather than purely just inventiveness.
Another part I really like about this book is that it actually contain a decent breakfast section. From now on I no longer have to rely on omlettes or toast for breakfast, but instead I can have banana french toast, different muffins, etc.
The recipes here are very straightforward, so they are suitable for most levels of cooks. The only possible drawback is that there are no pictures (though you won't need them), and there are no directions on preparation techniques, so I would suggest this book for those with at least some rudimentary kitchen skills.
Vegetarian Cookbook.......2005-11-11
Great cookbook, has trendy new way to look at origional ingredients.
Made Tomato Bisque today.... Yumm..
Thumbs UP.......2005-09-13
This is one of my favorite cookbooks. I have been vegetarian for many years and I am an avid cook, and this book has provided nothing but perfect food, without meat, every time I have used it. The salads are great, the breakfast foods are great, the entrees are great. You name it, in this book, it's all good.
The recipes are well-tested and well-written recipes. A must have.
A great addition to your cookbook collection!.......2005-08-16
This is an excellent cookbook, lots of variety, well-written, visually pleasing...definitely a good choice for anyone who appreciates easy-to-prepare, delicious recipes.
Product Description
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.
Customer Reviews:
Lots of hard to find reciepes.......2007-08-28
This has lots of hard to find pizzelle receipes, plus lots of fillings. I don't make waffles, but the pizzelle reciepes are worth buying the book.
$8.95 for more choices than Dorie Greenspan's waffle book.......2007-06-15
I already own Dorie Greenspan's waffle book but this has more recipes and I just got a waffle cone maker so this felt like a worthwhile purchase.
Too many choices, all so tasty!.......2006-09-20
Plan what you want to make before hand 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!
Book Description
Back in 1982, a small diner was founded near the Berkeley marina by a breakfast-loving group of chefs. These many years later, it has become one of the Bay Area's favorite breakfast and brunch spots, with people lining up well before the doors open each morning. In THE PANCAKE HANDBOOK, the Bette's Diner crew shares their classic recipes for some of the best pancakes found anywhere. Classic buttermilk take their place alongside Bette's daily specials, which include blueberry buttermilk, butter pecan, banana upside-down, fresh corn, apple-brandy, chocolate, and chile-cheese—not to mention the signature soufflé pancakes, which emerge from the oven spectacularly puffed and golden brown. Packed with tips on keeping your pancakes fluffy and plenty of topping and syrup suggestions, THE PANCAKE HANDBOOK is your personal handbook to what pancakes should be.
Customer Reviews:
Much more than just great recipies..........2006-08-01
Being a former San Francisco resident I've had the pleasure of eating at Bette's Oceanview Diner. The only problem with eating Bette's cakes is your faced with the reality that you own pancakes really don't compare. Now, with this book in hand, I am delighted to say that this is no longer the case.
The Pancake Handbook isn't a mere "recipe book". I've tried many recipes throughout the years with varying success. In this book you'll learn that picking the right flour, baking soda and other ingredients is just as important as how they're mixed together. You'll learn about griddle temperature, batter consistency and when to flip for perfect doneness. There are so many simple little tricks to better pancakes and they're all in this book.
The recipes cover pancakes of all varieties including; basic, fancy, spiced, cornmeal, whole-wheat, and sourdough. There are chapters on dairy pancakes, crepes, soufflé pancakes, kid's pancakes and toppings. Many of them have variations and add-ins as well as optional ingredients such as how to make buttermilk pancakes when you haven't any buttermilk on hand.
I would recommend this book to anyone wanting to make great cakes regardless of your current cooking abilities. It is simple to follow and virtually guarantees fantastic results.
Fluffy Yum!!!.......2003-11-10
This book is a must have for any pancake lover. I was first introduced to The Pancake Handbook through reading a two page spread of excerpts in the LA Times. I tried 3 of the 5 recipes before I bought the book. Every recipe I've tested so far is delicious and superb!!!
Book Description
Dorie Greenspan, author of Baking with Julia and Pancakes, has stepped back into the kitchen to whip up a waffle cookbook. One flip through this book and you'll want your waffle iron at the ready from morning to midnight, working through the chapters to turn out "eye-openers" like the universally loved Blueberry-Yogurt Waffles (shown on the front cover and excerpted here); lunch specials as luscious as Zucchini-Cheddar Waffles; PB&J Waffles, just for kids; Cilantro Waffle Chips that serve as dippers for Chunky Guacamole; luscious Spicy Ricotta Waffles with Grilled Pepper Strips dressed for dinner; and an assortment of finishers, like Gingerbread Ice-Cream Hearts with a frosty vanilla ice-cream filling, and Triple Apple Waffles that are bound to become favorites for family meals and high-spirited entertaining.
Dorie Greenspan offers a volume chock-full of sassy, informative headnotes, practical advice for serving and storing, and recipes that are rich, fabulous, and absolutely foolproof.
Customer Reviews:
$5.49 for interesting uses for my waffle iron.......2007-06-15
Carbon's mix with buttermilk has made for perfect waffles everytime for me but I wanted to see what else my professional waffle iron could do.
Good book, but you can use less baking powder in the recipes.......2004-12-23
I enjoy the creative waffles that are in this book, especially the Apple-Gruyere waffles and the Polenta waffles.
However, I have a hint for you: you can use no baking powder and just double the baking soda and that works fine for lift. I read in "The Best Recipe" that double-acting baking powder doesn't really work in waffles, because there isn't enough time in the short baking cycle for it to really get bubbling, and thus they use only baking soda in their recipes.
I thought that Greenspan seemed to use an awful lot of baking powder in her recipes (one tablespoon? I don't even use that in regular baking!), so I modified it to use just a bit more baking soda and no baking powder in the Apple-Gruyere waffles, and it worked fine!
Absolutely Wonderful!.......2003-06-15
I did not care for waffles until my daughter bought me a waffle iron this past Christmas. So, my search for recipes (I never made them before) began. I found Ms. Greenspan's recipe for Spicy Ricotta Waffles on the the foodtv.com site and they were so delicious that I looked up info on the book on Amazon. Thank goodness! The author covers all areas, from appetizers to desserts. She also includes dips, spreads, oils, etc. Delicious recipes. As another reviewer noted, yes, give this cookbook with a waffle iron to newlyweds, but also to any and everyone who likes waffles. I love this book! You can even make toasted cheese sandwiches in your waffle iron - did you know that? I didn't!!
Clever uses for a waffle iron.......1998-05-07
The author has gone to great lengths to make up waffle-able recipies. I really enjoy the carrot-raisin and the oatmeal banana waffles. They freeze wonderfully! Give a copy of this book with a waffle iron to newlyweds!
Book Description
The crisp, honeycomb texture of waffles and the golden delicacy of pancakes are the perfect base for a host of delectable tastes. In The Best of Waffles & Pancakes, Jane Stacey has gathered a delicious assortment of recipes for just about every occasion. Incorporating whole grains, nuts, fresh fruits, and vegetables, she serves up favorites such as German Apple Pancake, Buttermilk Waffles, and Sourdough Pancakes, as well as inspired new lunch and dinner creations -- Cheddar & Onion Waffles with Chutney, Sweet Corn Cakes. Desserts couldn't be more tempting, from Belgian Waffles with Strawberries & Cream to Caramel-Pecan Waffles to Chocolate Crepes. Regional and ethnic influences are represented as well in such flavorful and hearty recipes as Blue Corn Pancakes, Potato Pancakes with Roasted Garlic, and Wild Rice & Smoked Cheddar Pancakes.
With more than 45 inspired recipes and full-color photographs, The Best of Waffles & Pancakes is proof that these two wonderful foods are much more than simple breakfast fare.
Customer Reviews:
One of my favorite cookbooks..........2007-01-15
Wonderful! Every recipe I've tried in this little cookbook---from spinach and gruyere crepes to baked German apple pancakes---has been a big winner. While this book would make an excellent gift to accompany a waffle maker (as other reviewers mention), it also goes beyond waffles. It has both sweet and savory items, and tasty recipes for dishes good any time of the day.
Waffles aren't just for breakfast anymore!.......2007-01-10
This is a GREAT little book to accompany a Belgian waffle maker as a gift. I have 3 daughters and they all were thrilled with their makers and this book for Christmas.
Waffles aren't just for breakfast anymore!
Great Gift.......2005-09-27
I purchased this book as a gift along with a wafflemaker. I think it's the perfect recipe book for a gift, since it has great pictures, creative & different recipes and is small in size.
Amazon.com
Dorie Greenspan suggests that pancakes are the oldest hot food known to humankind. This flippant book provides recipes for everything from basic flapjacks to sophisticated crepes, blintzes, and savory surprises. Well-written directions make them all look foolproof. Greenspan gives all the advice you need on equipment and ingredients to ensure that even a novice will turn out pancakes like a pro. As in her book on waffles, Greenspan proves she's one of the most appealing creative cooks around.
Book Description
With the same ingenuity and appeal that she brought to Waffles: From Morning to Midnight, Dorie Greenspan graces the griddle with more than 85 recipes for flapjacks and other foods to flip over. Her imaginative collection of recipes for pancakes, crepes, and blintzes will inspire you to keep the griddle hot from sunup to sundown.
From delicious eye openers such as Bacon Cornmeal Softies (see excerpt) and Banana Pecan Pancakes with Buttery Bananas and suppertime savories such as Sweet Potato-Chipotle Pancakes with Creme Fraiche and Spring Green Mushroom Rolls to elegant desserts including Puffed Pear Pancakes, Choco Banana Crepes, and Tropical Cakes with Golden Mango Sauce, Pancakes is full of ideas for hearty breakfasts, casual suppers, company dinners, and around-the-clock snacks.
Sweet or savory, plain or posh, every recipe is simple, fast, and foolproof. Informative headnotes, griddling tips, ingredient and equipment information, and advice for serving, freezing, and reheating are included.
Customer Reviews:
Delicious and easy.......2002-06-18
Pancakes were something I never dared try for fear they'd come out either raw or burnt. I picked up this book because the cover and recipes were irresistible. It started a minor revolution at my house, and we now have a tradition of Saturday morning pancakes.
Dorie Greenspan patiently describes ingredients, techniques, and equipment (nothing scary here). The recipes are divided into three sections, suitable for breakfast, brunch, and dinner. All of the breakfast ones I've tried are wonderfully sweet and moist -- I eat them without any topping. Our favorites include the simple cornmeal pancakes, cottage cheese pancakes, and the luxurious, light, lemon and ricotta pancakes.
The brunch and dinner pancake recipes are adventurous, with spicy and unusual ingredients. I haven't been interested enough to try any. But the book is worth it for the clear instructions and delicious breakfast pancakes.
Book Description
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.
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