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Bruce Weinstein and Mark Scarbrough are the award-winning authors of nineteen cookbooks. They are contributing editors to Eating Well and columnists for weightwatchers.com, and they contribute regularly to Cooking Light, Fine Cooking, the Washington Post, and other publications. When they're not teaching cooking on Holland America cruise ships, they live in rural Litchfield County, Connecticut, with a fairly sane collie named Dreydl.
This book was a gift to my daughter, who had taken it out of the library a couple of times. She rated it 5 stars.Published 1 month ago by Annette Watson
this book counts minor differences as a whole recipe if you are into baking you can adapt their recipes to meet your standardsPublished 9 months ago by tomcatrebel
I am always making muffins Small one for my grandson. Has a lot of different recipes
He like every one I have made so far.. great book...
I've made several recipes form this book so far and they came out flawlessly. The recipes use much less sugar than others I've seen, and the muffins aren't cloyingly sweet. Read morePublished 12 months ago by M. Kirsch
I purchased this cookbook after reading the introduction. The introduction alone made it sound like they got all the recipes right. Read morePublished 13 months ago by Jaag
Bought this for my teenager and she has made muffins weekly from the recipes. They are easy to follow and do not require a lot of ingredients.Published 18 months ago by Jeanette Farago
I actually was going to return this book. I do not like cookbooks that do not include pictures, granted these are all muffins but still I like to compare mine to what they are... Read morePublished on September 2, 2011 by kris lowden
Wow, did I get a great book - this muffin book has many, many savory muffin recipes in it which is a relief from the same-old, same-old cloying sweet iced muffins. Read morePublished on December 3, 2010 by Bill
I like the book and the many suggestions for variations. Recipes baked up well, but some adjustments to baking time were needed. Lowfat recipes were also tasty. Read morePublished on August 25, 2010 by Goldilocks