The Cereal Lover's Cookbook: Fun, Easy Recipes for Every Occasion, Made with Your Favorite Ready-to-Eat Cereals (Hardcover)

~ (Author), Duane Winfield (Photographer) "Sure, you can just pour it into a bowl and add milk, but you can also use cereal to make muffins, scones, waffles, pancakes, quick..." (more)
Key Phrases: Froot Loops, Frosted Flakes, Salt Freshly (more...)

Editorial Reviews

Review

Chattman is the author of several dessert cookbooks, including Icebox Pies and Mom's Big Book of Baking. Here she offers 50 recipes made with cereal for all courses of a meal, from breakfast to late-night snacks. Some-such as Oatmeal Pecan Waffles-sound a bit more enticing than others-Pappa al Pomodoro (bread soup) made with Wheaties. And some, such as Fruit Loop and Blueberry Parfaits, will certainly appeal more to children than to grownups. The recently published Kellogg's Cookbook includes 200 recipes for cereal lovers; Chattman's is recommended for larger libraries or collections where that volume has been especially popular.
—Judith Sutton (Library Journal, June 15, 2006)

Product 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.

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Product Details

• Hardcover: 114 pages
• Publisher: Wiley (May 1, 2006)
• Language: English
• ISBN-10: 0764597744
• ISBN-13: 978-0764597749
• Product Dimensions: 8.1 x 7.1 x 0.7 inches
• Shipping Weight: 1.2 pounds (View shipping rates and policies)
• Average Customer Review: 3.0 out of 5 stars  See all reviews (1 customer review)
• Amazon.com Sales Rank: #982,143 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

1 of 2 people found the following review helpful:

3.0 out of 5 stars Best for inspiration, May 12, 2009

By	ReadNReVu - See all my reviews (TOP 1000 REVIEWER)

This book has some good ideas if you can get the cereal dirt cheap on sale, or have some you need to use up, but you would probably be better off if you substitute healthier cereals for the more sugary/artificially colored cereals the author uses.

The recipes where you bake the cereal in or grind it up first are best for slipping some grains in (again, provided you use the healthier cereals).