BOOK REVIEW
THE BREAKFAST CEREAL GOURMET
David Hoffman
(Andrews McMeel Publishing - 2005)
 Using
national brand name breakfast cereals as ingredients in
recipes for non-breakfast dishes is nothing new.
However, in The Breakfast Cereal Gourmet, the author
has taken cereal cookery to a new level with the help of
eleven of America's top chefs.
These recipes go beyond the comfort food of the past.
There are thirty-one recipes using both sweetened and
unsweetened cereals in contemporary recipes worthy of
serving in restaurants.
Perhaps one of the most innovative uses is Honey Nut
Cheerios as the base for the stuffing in Stuffed Pork
Tenderloin. If you've ever used Kellogg's Corn Flakes
to make that old favorite, Oven Baked Chicken, then you'll
want to try Corn Flake-Crusted Fish Fillets with Roasted
Tomatillo Sauce and Fried Corn.
Although there are no illustrations of the prepared recipes,
the book is visually appealing in another big way.
Cereal box collectors will love it.
The book is shaped like a cereal box, tall with hard boards
on the outside and many full-page color illustrations of
vintage cereal boxes on the inside.
The front views of some of the most sought after collectible
cereal boxes grace the pages of this book. You'll see
Wheaties, Jets, Rice Honeys (with the Beatles' yellow
submarine) and Quake (shown with both the miner and the
cowboy) as well as many more that you will nostalgically
recall. Because the book is tall, it's almost like
looking at the actual box.
There are 23 different brands of cereal mentioned or shown
from manufacturers such Kellogg's, Nabisco, General Mills,
Quaker, Post and Ralston Purina.
Besides the images of cereal boxes, there is also some
vintage advertising, trivia, history and anecdotes along
with the recipes.
If you're a cook looking for new recipes, a cereal box
collector or a fan of vintage advertising, you'll want to
make sure this book is part of your library or collection.
Buy this book:
The Breakfast Cereal Gourmet
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