点此购买报价￥65.60 目录：图书,进口原版,Cooking, Food & Wine 美食,Culinary Arts & Techniques 烹饪艺术及技巧——高级烹饪, 品牌： 基本信息 ·出版社：John Wiley and Sons Ltd ·页码：114 页码 ·出版日：2006年 ·ISBN：0764597744 ·条码：9780764597749 ·版次：2006-05-01 ·装帧：精装 ·开本：32开 32开 内容简介 Book Description Everybody loves cereal. It doesn't matter if you're young or old. You probably have a box (or two or three) in the cupboard right now. Well, it's not just for breakfast anymore. Start thinking of cereal as your special secret ingredient! In The Cereal Lover's Cookbook, the great American staple comes out of the kitchen cabinet and goes into delicious recipes for everything from baked goods and snacks to salads, soups, and main dishes. There are more than fifty homestyle dishes to choose from, such as mustard-dill salmon fillets with a crispy corn flake crust, jam-filled muffins with a Grape Nuts? streusel topping, blueberry parfaits with layers of Fruit Loops?, and even meatloaf made with Wheaties?. All of your favorite cereals are here—Cap'n Crunch?, Cheerios?, Kix?, Special K, and more—adding crunch and pizzazz to recipes that are easy to make and hard to resist. The Cereal Lover's Cookbook is packed with practical information, such as how to store cereal and the best ways to crush it, plus all kinds of fascinating cereal lore, not to mention dozens of gorgeous color photos. The creative recipes also offer a great way to get kids to try their hand at cooking and to get picky young eaters to start eating different foods. After all, anything with cereal in it has to be good. This cookbook proves it! Lauren Chattman (Sag Harbor, NY) is the author of several cookbooks including Mom’s Big Book of Baking (1-55832-194-2), Icebox Pies (1-55832-213-2), and Icebox Desserts (1-55832-271-X). She has sold over 20,000 books during appearances on QVC. Chattman’s recipes have appeared in Food & Wine, Bon Appetit, the New York Times, Redbook, and Metropolitan Home, and she has developed over 500 recipes for The Cook’s Illustrated Complete Guide series. She is a graduate of the Professional Baking and Pastry Program at Peter Kump’s New York Cooking School. From the Back Cover 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. Book Dimension length: (cm)19.7 width:(cm)12.8 作者简介 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 Fran?ois Payard and served as pastry chef at Nick and Toni's in East Hampton, New York. 目录 Acknowledgements. Introduction. Chapter 1. Breakfast. Chapter 2. Cereal Snacks, Savory and Sweet. Chapter 3. Salads, Soups, and Side Dishes. Chapter 4. Main Dishes. ……[看更多目录] 点此购买报价￥65.60 [url=http://www.amazon.cn/detail/product.asp?prodid=enbk602754&source=scorpioylj][img]http://images.amazon.cn/m/md_enbk602754.jpg[/img][/url][url=http://www.amazon.cn/detail/product.asp?prodid=enbk602754&source=scorpioylj]点此购买[/url]报价￥65.60[url=http://www.amazon.cn/detail/product.asp?prodid=enbk602754&source=scorpioylj][img]http://www.d1gouwu.com/images/buy.gif[/img][/url]目录：图书,进口原版,Cooking, Food & Wine 美食,Culinary Arts & Techniques 烹饪艺术及技巧——高级烹饪,[br][b]品牌[/b]：[br]基本信息
·出版社：John Wiley and Sons Ltd
·页码：114 页码
·出版日：2006年
·ISBN：0764597744
·条码：9780764597749
·版次：2006-05-01
·装帧：精装
·开本：32开 32开
内容简介
Book Description
Everybody loves cereal. It doesn't matter if you're young or old. You probably have a box (or two or three) in the cupboard right now. Well, it's not just for breakfast anymore. Start thinking of cereal as your special secret ingredient!
In The Cereal Lover's Cookbook, the great American staple comes out of the kitchen cabinet and goes into delicious recipes for everything from baked goods and snacks to salads, soups, and main dishes. There are more than fifty homestyle dishes to choose from, such as mustard-dill salmon fillets with a crispy corn flake crust, jam-filled muffins with a Grape Nuts? streusel topping, blueberry parfaits with layers of Fruit Loops?, and even meatloaf made with Wheaties?. All of your favorite cereals are here—Cap'n Crunch?, Cheerios?, Kix?, Special K, and more—adding crunch and pizzazz to recipes that are easy to make and hard to resist.
The Cereal Lover's Cookbook is packed with practical information, such as how to store cereal and the best ways to crush it, plus all kinds of fascinating cereal lore, not to mention dozens of gorgeous color photos. The creative recipes also offer a great way to get kids to try their hand at cooking and to get picky young eaters to start eating different foods. After all, anything with cereal in it has to be good. This cookbook proves it!
Lauren Chattman (Sag Harbor, NY) is the author of several cookbooks including Mom’s Big Book of Baking (1-55832-194-2), Icebox Pies (1-55832-213-2), and Icebox Desserts (1-55832-271-X). She has sold over 20,000 books during appearances on QVC. Chattman’s recipes have appeared in Food & Wine, Bon Appetit, the New York Times, Redbook, and Metropolitan Home, and she has developed over 500 recipes for The Cook’s Illustrated Complete Guide series. She is a graduate of the Professional Baking and Pastry Program at Peter Kump’s New York Cooking School.
From the Back Cover
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.
Book Dimension
length: (cm)19.7 width:(cm)12.8
作者简介
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 Fran?ois Payard and served as pastry chef at Nick and Toni's in East Hampton, New York.
目录
Acknowledgements.
Introduction.
Chapter 1. Breakfast.
Chapter 2. Cereal Snacks, Savory and Sweet.
Chapter 3. Salads, Soups, and Side Dishes.
Chapter 4. Main Dishes.
……[看更多目录]
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