Hot on the heels of the author's bestselling Muffins and Biscuits and Scones comes a wonderful collection of recipes for tea breads and coffeecakes. Included are easy-to-follow recipes for breakfast breads, pound cakes, yeast breads, no-cholesterol chiffon cakes, galettes, and more.Hot on the heels of the author's bestselling Muffins and Biscuits and Scones comes a wonderful collection of recipes for tea breads and coffeecakes. Included are easy-to-follow recipes for breakfast breads, pound cakes, yeast breads, no-cholesterol chiffon cakes, galettes, and more.Read Less
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Publishers Weekly, 1991-01-25 This slender volume by the food editor of Woman's Day offers a welcome antidote to the recent spate of baking books glorifying decadent desserts. Defining tea breads and coffeecakes as ``homey baked goods that need no frosting or buttercream filling,'' Alston turns out easily prepared, not-too-sweet fare that can grace a breakfast table as well as an afternoon party. Most recipes are low in sugar and fat (with many accompanied by virtually fat-free variations) and tend to feature fruits, nuts and whole grains, but several recipes calling for chocolate may appease a pronounced sweet tooth. The author's directions are abundantly clear, and where she includes techniques for the food processor Alston supplies alternate instructions for hand or blender preparation. A section on baking fundamentals will embolden beginners, but accomplished bakers won't want to miss clever tips for pitting cherries with a paper clip and incorporating olive oil in favorite cakes. Illustrations not seen by PW. (Feb.) (c) Copyright PWxyz, LLC. All rights reserved
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