The Cereal Lovers Cookbook: Fun, Easy Recipes for Every Occasion, Made with Your Favorite Ready-to-Eat Cereals, Pre-Owned Hardcover 0764597744 9780764597749 Lauren Chattman

This is a Pre-Owned book. All our books are in Good or better condition.

• Format: Hardcover
• Author: Lauren Chattman
• ISBN10: 0764597744
• ISBN13: 9780764597749

Everybody loves cereal. It doesnt matter if youre young or old. You probably have a box or two or three in the cupboard right now. Well, its not just for breakfast anymore. Start thinking of cereal as your special secret ingredient! In The Cereal Lovers 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 R streusel topping, blueberry parfaits with layers of Fruit Loops R , and even meatloaf made with Wheaties R . All of your favorite cereals are here-Capn Crunch R , Cheerios R , Kix R , Special K, and more-adding crunch and pizzazz to recipes that are easy to make and hard to resist. The Cereal Lovers 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 Moms 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. Chattmans recipes have appeared in Food Wine, Bon Appetit, the New York Times, Redbook, and Metropolitan Home, and shehas developed over 500 recipes for The Cooks Illustrated Complete Guide series. She is a graduate of the Professional Baking and Pastry Program at Peter Kumps New York Cooking School.

This is a Pre-Owned book. All our books are in Good or better condition.

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(R) streusel topping, blueberry parfaits with layers of Fruit Loops(R), and even meatloaf made with Wheaties(R). All of your favorite cereals are here–Cap’n Crunch(R), Cheerios(R), Kix(R), 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 shehas 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.