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.
“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
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.
Praise
“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
