- Gebundene Ausgabe: 464 Seiten
- Verlag: William Morrow Cookbooks; Auflage: 1 (5. Februar 2002)
- Sprache: Englisch
- ISBN-10: 0060188243
- ISBN-13: 978-0060188245
- Größe und/oder Gewicht: 20,3 x 3,2 x 25,4 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
- Amazon Bestseller-Rang: Nr. 731.602 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
REAL AMERN BREAKFAST (Englisch) Gebundene Ausgabe – 5. Februar 2002
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What's the best meal of the day? For many of us, it's breakfast. Saluting that fact is Cheryl Alters Jamison and Bill Jamison's A Real American Breakfast, a collection of 275 traditional and innovative recipes that cover breakfast comprehensively and in the best taste. Breakfast often competes with a tight morning schedule, which the book acknowledges by offering recipes that can be prepared the night before; regional, café, and bed-and-breakfast favorites are provided, as well. Dishes range from familiar eye-openers like waffles and cinnamon toast to less conventional fare like Salmon Croquettes and the Maple-Glazed Ham, Cheese, and Leek Sandwich--food that can also be enjoyed throughout the day.
Among other outstanding chapters, "Break an Egg," "Heavenly Hashes," and "Home-Crafted Cereals" score with exemplary recipes for fried eggs and bacon, red flannel hash, and crunchy granola, as well as "new" delights like Poached Eggs on Creamy Grits, Capitolade of Chicken, and Toasted Wheat with Caramelized Bananas. Other sections offer stratas and breakfast casseroles like Calabacitas Tortilla Casserole; dairy specialties, including lassi, an on-the-go chilled yogurt drink; and sweets, such as Raspberry-Cream Cheese Coffee Cake, Brown-Butter Apple Cake, and Chocolate Bread Pudding. With historical notes, old menus, and technique advice, the color-photo-illustrated book is the last word on the day's first meal. --Arthur Boehm
You will never need another book about how to cook breakfast. (New York Newsday)
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For instance, it's the only book in which I've found a recipe for goldenrod eggs (hard boiled eggs in a cream sauce, served over toast, with grated egg yolks and paprika sprinkled on top) except for a 1942 WWII-era pamphlet my mom had. It's the only recipe I've found for dutch baby pancakes -- sort of a cross between a pancake and a sweetened popover, traditionally served with lemon and maybe a sprinkling of confectioner's sugar.
Aside from completeness, the recipes are clearly written, entertaining (with sidebars that include breakfast menus from, say, a 1904 hotel menu), and educational.
I have at least three or four breakfast cookbooks. This is the only one I use regularly.
The recipes do not generally call for any out of the ordinary ingredients, they are easy to follow and the end results of every recipe I have tried turns out great.
The pictures are lovely. The pages are uncluttered and easy to read. However, I particularly like that there are sidebars with interesting facts, menus from eating establishments say from the 1940's, etc. It makes for an interesting read as well as a nice cookbook.
This is the cookbook I regularly turn to when picking out what I'm going to make for breakfast. It is well worth the money.
I highly recommend this book!
This is a really good book. It was on Food and Wine Magazine's 25 best list a couple of years ago, and it's full of all kinds of breakfast delicacies, both familiar and unusual.
Breakfast (the American way at least) is an interesting meal, as it's appropriate any time of day -- the buzz created in September '06 by McDonalds' consideration of serving breakfast all day shows that much. The Jamisons take full advantage of that, starting out with the San Francisco classic Joe's Special (a spinach, hamburger, and egg scramble) and branching out into dishes with both wide appeal (waffles and corned beef hash) and strong ethnic and regional associations (including the much-loved grits and the much-dreaded scrapple and menudo). There are numerous variations on some themes as well -- pancakes include basic buttermilk pancakes, chuckwagon-style sourdough pancakes, big puffy Dutch baby pancakes, and even silver dollar pancakes (a long, long stack of which decorates the spine of the book). Hashes go from basic corned beef to fish, poultry, and even mushroom-based. There is even an entire section on baked goods such as biscuits, muffins, and doughnuts.
Books on breakfast are hard to find for some reason -- it's possible to get a very good idea of what a culture eats for lunch and dinner from a good ethnic cookbook, but breakfast seems to be left out in a great many of them; as a general rule, I believe that if you find a good breakfast book, you should buy it, as there aren't that many out there. Overall, this book is a good breakfast book -- a remarkable tour of the breakfast habits of Americans, with a bounty of interesting and unusual recipes. Anyone who likes to cook breakfast -- at any time of the day -- should have this book.