The Breakfast Cereal Gourmet by David Hoffman

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Synopsis

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.

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About David Hoffman

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David E. Hoffman is a contributing editor at the Washington Post, where he previously served as White House correspondent, Moscow bureau chief, and assistant managing editor for foreign news. He is the author of The Oligarchs: Wealth and Power in the New Russia. He lives in Maryland.
 
Published May 11, 2011 by Andrews McMeel Publishing, LLC. 144 pages
Genres: History, Cooking. Non-fiction

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