Breakfast with Beatrice
250 recipes from sweet cream waffles to swedish farmer's omelets
$29.58
- Paperback
200 pages
- Release Date
31 July 2018
Summary
With the help of James Beard Cookbook Hall ofFamer Beatrice Ojakangas, breakfast will be not only the most important meal ofthe day, but the best tasting. With recipes drawn from her storied career andhoned in her home kitchen, Breakfast with Beatrice preparesthe cook-seasoned veteran or novice-to make breakfast the perfect start toevery day.
Sweet or savory, classic or surprising, fancy or short order, these are breakfasts for every occasion, with simple ingredients, straightforward…
Book Details
| ISBN-13: | 9781517904951 |
|---|---|
| ISBN-10: | 1517904951 |
| Author: | Beatrice Ojakangas |
| Publisher: | University of Minnesota Press |
| Imprint: | University of Minnesota Press |
| Format: | Paperback |
| Number of Pages: | 200 |
| Edition: | 3rd |
| Release Date: | 31 July 2018 |
| Weight: | 430g |
| Dimensions: | 229mm x 178mm x 25mm |
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What They're Saying
Critics Review
“Ojakangas’s simple style and timeless recipes elevate this recipe-focused volume. Recommended for seasoned cooks and bakers looking to expand their breakfast
“Ojakangas’s simple style and timeless recipes elevate this recipe-focused volume. Recommended for seasoned cooks and bakers looking to expand their breakfast repertoire.”-Library Journal
“Breakfast with Beatrice is the definitive greatest-hits, carb-heavy compilation from an American culinary hall of famer.”-The Washington Post
About The Author
Beatrice Ojakangas
Beatrice Ojakangas began her culinary career as a food editor for Sunset Magazine and went on to write for Bon Appetit, Gourmet, Woman’s Day, Family Circle, Redbook, Cooking Light, Country Living, Southern Living, and Ladies’ Home Journal. A columnist for the Minneapolis Star Tribune and the Duluth News Tribune and star of the Food Network series The Baker’s Dozen, she is the author of thirty cookbooks, including Scandinavian Cooking, Great Old-Fashioned American Recipes, Scandinavian Feasts, and the award-winning Great Scandinavian Baking Book, all published by the University of Minnesota Press. In 2005 she was selected for the James Beard Cookbook Hall of Fame and in 2016 she published a memoir, Homemade: Finnish Rye, Feed Sack Fashion, and Other Simple Ingredients from My Life in Food, published by the University of Minnesota Press and winner of a Northeastern Minnesota Book Award.
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