Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Country Breakfasts Paperback – October 1, 1994
"Children of Blood and Bone"
Tomi Adeyemi conjures a stunning world of dark magic and danger in her West African-inspired fantasy debut. Learn more
From Publishers Weekly
Haedrich (Home for the Holidays) is well known for his expert baking, and this book goes the extra mile in summoning imaginative breakfast items. His hot pork and bulgur sausage patties, for instance; Tunisian eggs, including Mediterranean vegetables and spices (red pepper flakes); a blue cheese and walnut omelet; pancakes incorporating rye flour, fennel and orange zest. His chapter "The Savory Side" is outstanding, offering recipes for avocado and hard-cooked eggs with Gorgonzola, and a blue cheese rarebit. And while trifle may strike some as a bit much for breakfast, it's reassuring to find the dish mentioned at all, anywhere-and Haedrich supplies several versions. His Shaker-style lemonade is cooled with fresh spearmint and lemon thyme. He devotes an entire chapter to jellies. So even if you aren't much of a breakfast eater, the range of his gathering here may entice you out of your bad habit into a much better one.
Copyright 1994 Reed Business Information, Inc.
From Library Journal
Here is another mouth-watering collection of homey recipes from the author of Home for the Holidays (LJ 10/15/92). Even non-breakfast eaters will be tempted by Haedrich's array of morning choices, which even include some sandwiches (Paprikash Mushrooms on Toast) and savory dishes such as Polenta-Stuffed Peppers with Eggs and Chipotle Sauce. Along with pancakes and waffles, eggs in many guises, and homemade cereals, there are lots of baked goods, the author's specialty, from coffee cakes to tarts and strudel. Recommended for most collections.
Copyright 1994 Reed Business Information, Inc.
Author interviews, book reviews, editors picks, and more. Read it now
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
Despite a great premise -- don't we all love breakfast? -- the book has never managed to blow me out of the water. Unlike the Jamison's breakfast cookbook (A Real American Breakfast, which I completely recommend), you won't be blown away by any of the recipes in this cookbook. They aren't BAD -- they just aren't special, in the sense that you'll say, "Wow, I wouldn't have thought of that." It's primarily variations on breakfast staples you know already, as well as breakfast sweets and quick breads that are rarely in my repertoire. (I've nothing against them; I just don't think to make them.)
For example, there are recipes for leftover oatmeal pancakes, oatmeal corn cakes, buckwheat flapjacks, blueberry banana pancakes, banana walnut hotcakes. Nothing bad in the bunch... but I quickly feel, "How many pancake recipes do I need?" Chapters are devoted to variations on the pancake / crepe / waffle theme; good grains (including cornmeal mush and apple apricot granola); eggs (from a basic omelet to eggs creole); hearty companions (cider-syrup-glazed ham, red flannel hash); "the savory side" (three-alarm potatoes, black bean chili); sandwiches to start the day (paprikash mushrooms on toast, pear and feta cheese baguette); quick breads and coffee cakes; trifles and tarts; fruits "simple and sublime" (cantaloupe boats, strawberry rhubarb compote); the jelly cupboard; drinks hot and cold (Mocha coffee, mulled cider). Most of the sweetening comes from maple syrup, because the author's from New England.
After reading that list, you're surely thinking, "What is she complaining about?" But while I take this book out and paw through it, it never seems to supply me with an "OOoooh let's make that." The book has climbed onto the shelf out of the Maybe pile several times based on those paprikash mushrooms on toast, but over the years (I've had this book at least a decade), we usually make something else for breakfast because these suggestions are too complex or time consuming; because we don't have the more interesting ingredients on hand, and I'm not going shopping at 6am for pears, feta and baguettes; or because they're not all that special (I can add rolled oats to pancakes without a book to inspire me). I always think that I should cook more often from this cookbook. I just never do.
It has no photos at all; some people care about that, I know.
Ultimately, this cookbook has stayed in my library. But don't feel as though you should make a special effort to add it to yours.
My 20-yr old son said that he will make sure he owns the cookbook by the time he is on his own. I plan on buying quite a few more to give as gifts.
Give it a try!