Tea Breads and Coffeecakes
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.Copyright 1991 Reed Business Information, Inc.