The Breakfast Cereal Gourmet
David Hoffman
Publisher: Andrews McMeel Publishing, LLC
Summary
“More than two dozen mouth-watering recipes made with cereals from Wheaties to Froot Loops . . . the fun facts and history lessons make it a joy to read.” —Iowa State Daily Ever since the first bowl was poured more than a century ago, people the world over have craved cereal. The Breakfast Cereal Gourmet celebrates this morning meal pop culture icon, serving up over 30 original recipes that utilize the likes of Kix, Trix, Froot Loops, Frosted Flakes, Chex, and Cheerios as a primary ingredient. The 128 full-color pages are filled with images of vintage packaging and original advertising, mixed with little-known cereal facts, figures, anecdotes, and history—all packaged in a format to look like a cereal box. But at its core are the recipes. And Cap’n Crunch Crab Cakes, Lucky Charmed Utah Lamb, Shredded Shrimp (with Pineapple Mango Salsa), Mocha-Cocoa Towers, and Cinnamon Toast Ice Cream are among the delicious five-star offerings (many from noted chefs such as Rick Bayless, Gale Gand, and Sherry Yard), guaranteed to get even the most jaded foodie to think outside the box.“Hoffman goes way beyond gooey snacks and cornflake-topped casseroles. His book, which resembles a cereal box, is part nostalgic catalogue (it includes cereal lore and vintage cereal box illustrations) and part cookbook, featuring 31 recipes.” —Saveur“A collection of cereal trivia and nostalgia with a mix of simple and sophisticated cereal-inspired recipes from some of the nation’s hottest chefs, including Oklahoma native Rick Bayless, who offered Cornflake-Crusted Fish Fillets with Roasted Tomatillo Sauce and Fried Corn, and Oprah Winfrey’s personal chef, Art Smith, who shared a recipe for Hazelnut Chicken with Mustard Sauce featuring crushed Wheaties.” —The Oklahoman
Available since: 05/11/2011.
Print length: 144 pages.
