The Best Quick Breads: 150 Recipes for Muffins, Scones, Shortcakes, Gingerbreads, Cornbreads, Coffeecakes, and More

by Beth Hensperger

Take the 100 best recipes from the author's classic (but out-of-print) The Art of Quick Breads, stir in 50 scrumptiously brand-new creations, and you have enough terrific quick breads to last a lifetime. Whether its Honey Lemon Cream Scones, a Brand-Glazed Zucchini Bread, or a Fresh Apricot Gingerbread, this is a deliciously soul-satisfying collection of treats. With The Best Quick Breads, a busy schedule no longer stands in the way of fresh baked goods. Most of the recipes can be prepared in a hurry - in less time than it takes to run to the corner bakery. This new collection of recipes from Beth Hensperger, 100 of them from her much-loved The Art of Quick Breads (now out of print) plus 50 brand-new creations, has favorite fare for breakfast on the run, lazy Sunday morning repasts, and elegant holiday brunches. A delightful array of savory recipes brings quick breads into all the meals of the day. Beyond the 150 breads, there are recipes for flavored syrups, sweet and savory sauces, and fresh jams and curds to add extra elegance when the occasion calls for it. Easy and quick, piping hot and delicious! Recipes include: Lemon-Poppy Seed Bread Fresh Apple Coffee Cake Banana Waffles Buttermilk Cherry Scones Oat Scones Orange-Chocolate Chip Muffins Black Olive and Goat Cheese Muffins Skillet Cornbread with Walnuts Mushroom Oven Pancake with Chive Sauce Classic Crêpes Butternut Squash Gnocchi with Sage Butter Chocolate Gingerbread with Bittersweet Glaze

Genres: Cookbooks, Cooking, Nonfiction, Food

400 pages, Paperback

First published January 1, 2000

About the author

Beth Hensperger is a passionate professional- and home- baker who is both extremely creative and extraordinarily prolific as an author and developer of quality recipes. Her training included a ten-year apprenticeship as a restaurant and hotel pastry chef as well as having her own custom wedding cake business and attending classes given by some of the top bakers in America. Though restaurant trained, she considers herself more of a dedicated home baker than a chef.
Beth’s writing career began when she was chosen as the Guest Cooking Instructor for the March 1985 issue of Bon Appetit. She is now the author of fifteen cookbooks, many of them best sellers. Her most recent books include: Williams Sonoma Breads (Weldon Owen), Bread For Breakfast (Ten Speed Press), and The Bread Lover's Bread Machine Cookbook (HCP). The Bread Bible (Chronicle Books) is the recipient of The James Beard Foundation Award for Baking in 2000. Beth's Basic Bread Book (Chronicle Books), a sequential text for the beginning home baker, published in the Fall of 1996, was chosen as one of the best baking books of the year by People Magazine. She has been nominated twice for the IACP Julia Child Cookbook Awards. Her books are all represented at the prestigious Culinary Collection of the Schlesinger Library at Radcliffe College in Cambridge, Massachusetts.
When she isn't up to her elbows in flour, Beth is a monthly food columnist with the San Jose Mercury News "Baking By the Seasons". She is a regular contributor to Cooking Pleasures, Food & Wine, Shape Magazine, Bon Appétit, Veggie Life, and Pastry Art and Design Magazines.

Reviews

[(a)lyss(a) · Rating 3 out of 5]

There are a lot of recipes, but no pictures! Pictures are a must for me in recipe books, especially when it comes to bread.

The author lists common mistakes, but they're hard to identify when I'm not entirely sure what some of these things look like. There is a variety of recipes for all kinds of meals and breads!

[Tonya Mathis · Rating 5 out of 5]

Unlike many people last year (2020), I did not have an all consuming desire to bake. I did how ever have one to read. And I have been reading quite a few of my cookbooks and this one is a standout in my groaning shelves of cookbooks. The directions are easy to follow, many of ingredients are easy to obtain. Much baking has been done this year.

[Michelle · Rating 5 out of 5]

My go-to book for quick breads and scones of all sorts, both sweet and savory. Beautiful variety of flavorful and easy-to-make recipes, and every one I've tried I've loved. Recipes also come with several modifications suggested, and it's very easy to substitute, add, or subtract ingredients to make the recipe your very own.

[C. · Rating 4 out of 5]

Mulzer's the baker, so this really belongs to her, but as breakfast falls under my domain (cooking), I use this one quite a bit. The waffle recipies are great, and the whole-grain panacakes are AWESOME.

[Yaaresse · Rating 3 out of 5]

Love her recipes. Hate her graphics person.
No, seriously. I'm docking two stars for tiny, hard-to-read font, poor design, and that it won't lay flat unless you break the spine. If you can get past all that, the recipes are great, but cookbooks should be designed to be used, not just read.

[Molly · Rating 4 out of 5]

There is a recipe in here for Olive Cornbread. It is by far the best cornbread I've ever made and likely the best I've ever eaten!

[Dean · Rating 5 out of 5]

ooh! This is a good one! I would buy it just for the Blueberry Muffin Recipe!

[Jackie · Rating 5 out of 5]

There are SOOOOOOOOOO many great recipes in here! I especially recommend the ginger pear bread!

[Kathleen]

so far quite tasty & worth gleaning thru