Good Eating's Quick Breads: A Collection of Convenient and Unique Recipes for Muffins, Scones, Loaves and More

By Agate Digital

Good Eating's Quick Breads provides a broad selection of quick bread recipes—all of which are made with a leavening agent like baking powder or soda instead of yeast to permit immediate baking—that are easily prepared and always enjoyed.

An engaging and helpful introduction to baking quick breads precedes recipes that cover everything from scones, muffins, and pancakes to biscuits, savory loaves, and sweet loaves baked with fruits, nuts, and spices. For those who rarely bake, or even for those who regularly do looking for something new, quick breads are perfect sure-success recipes that can be prepared for any occasion.

Written in the friendly tone of the Chicago Tribune and compiled from recipes kitchen-tested by the staff's award-winning food writers, Good Eating's Quick Breads is a terrific addition to any home cook's library. Filled with full-color photographs, helpful hints, and interesting back-stories, this book is a wonderful, straightforward way to add a unique twist to any chef's repertoire.

• Language: English
• Publisher: Agate Digital
• Release date: Oct 2, 2012
• ISBN: 9781572844322

Reviews for Good Eating's Quick Breads

[molecular-1 · Rating: 5 out of 5 stars]

Comprehensive Guide for Non-Leavened Baking

From muffins to scones, bread to pancakes, pudding to desserts, this pamphlet has a wonderful collection. I love the sweet potato hush puppies. The cinnamon roll recipes are fabulous as well, even though they cheat and use yeast. A