I have something of a crush on Marion Cunningham. I love her Lost Recipes book and I often flip through my edition of Fannie Farmer, just to read her down-to-earth, wise words about cooking (and by extension, family and home). She is on my list of food writers with whom I would love to sit and talk (I would do most of the listening), as she has experienced the entirety of the modern-day food revolution. Last Saturday, I found myself in a used bookstore and as I skimmed the food section, Cunningham's The Breakfast Book nearly jumped off the shelf and landed straight in my hands. At $4.50, it was a bargain and I do believe that it will pay dividends for years to come. It is chock full of recipes that work for everyday morning meals (the Cereals section will help you happily shake up your basic oatmeal routine) as well as ones that are better for special brunches and holiday celebrations (Featherbed Eggs on page 159, a baked dish of bread, custard and cheese that is similar to a Strata, is destined for my next festive brunch).
The Quick Breads section alone makes the book worthwhile, especially since that section is filled with recipes that appeal to people trying to increase their whole grain intake (I can't wait to try the Buttermilk Barley Biscuits). I realize that I've waxed poetic about a great many cookbooks and that you all can't possibly incorporate all of them into your collection. However, if you are a particular lover of breakfast, this is a book you must look over.
America's Most Hated Foods
Slashfood Ate (8): Ways to create the perfect cheese plate
A good trick for saving summer herbs for future use
