{"product_id":"the-book-lovers-cookbook-isbn-9780345465467","title":"The Book Lover's Cookbook","description":"\u003cb\u003ePerfect for book lovers and foodies alike—a splendid cookbook featuring recipes inspired by classic works of literature and modern favorites\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003e Wake  up to a perfect breakfast with Mrs. Dalby’s Buttermilk Scones, courtesy of James  Herriot’s \u003ci\u003eAll Things Bright and Beautiful\u003c\/i\u003e and Ichabod’s Slapjacks, as featured in  Washington Irving’s \u003ci\u003eThe Legend of Sleepy Hollow\u003c\/i\u003e. There’s homey comfort food like  Connie May's Tomato Pie, created with and inspired by Connie May Fowler\u003ci\u003e (Remembering  Blue)\u003c\/i\u003e; Thanksgiving Spinach Casserole (Elizabeth Berg’s \u003ci\u003eOpen House\u003c\/i\u003e); and Amish Chicken  and Dumplings (Jodi Picoult'\u003ci\u003es\u003c\/i\u003e \u003ci\u003ePlain Truth\u003c\/i\u003e) . . . \u003cbr\u003e\u003cbr\u003e Sample salads, breads, and such  soul-warming soups as Nearly-a-Meal Potato Soup (Terry Kay’s \u003ci\u003eShadow Song\u003c\/i\u003e); Mr. Casaubon’s Chicken Noodle Soup (George Eliot’s \u003ci\u003eMiddlemarch\u003c\/i\u003e); and Mrs. Leibowitz’s Lentil-Vegetable  Soup (Frank McCourt’s \u003ci\u003eAngela’s Ashes\u003c\/i\u003e) . . . \u003cbr\u003e\u003cbr\u003eAfter relishing appetizers and entrees,  there’s a dazzling array of desserts, including Carrot Pudding (Charles Dickens’s  \u003ci\u003eA Christmas Carol\u003c\/i\u003e); Effie Belle’s Coconut Cake (Olive Ann Burns’s \u003ci\u003eCold Sassy Tree\u003c\/i\u003e);  and the kids will love C.S. Lewis's Turkish Delight from \u003ci\u003eThe Lion, The Witch, and  the Wardrobe\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003eSprinkled throughout with marvelous anecdotes about writers and writing,  \u003ci\u003eThe Book Lover’s Cookbook\u003c\/i\u003e is a culinary and literary delight, a browser’s cornucopia  of reading pleasure, and a true inspiration in the kitchen.\u003cbr\u003e\u003cbr\u003e TASTY RECIPES AND THE BOOKS THAT INSPIRED THEM\u003cbr\u003e\u003cbr\u003e Jo’s Best Omelette . . . \u003ci\u003eLittle Women\u003c\/i\u003e by Louisa May Alcott\u003cbr\u003e No Dieter’s Delight Chicken  Neapolitan . . . \u003ci\u003eThinner\u003c\/i\u003e by Stephen King\u003cbr\u003e Extra-Special Rhubarb Pie . . . \u003ci\u003eThe Persian  Pickle Club\u003c\/i\u003e by Sandra Dallas\u003cbr\u003e Grand Feast Crab Meat Casserole . . . \u003ci\u003eAt Home in Mitford\u003c\/i\u003e by Jan Karon\u003cbr\u003e Persian Cucumber and Yogurt . . . \u003ci\u003eHouse of Sand and Fog\u003c\/i\u003e by Andre Dubus  III\u003cbr\u003e Tamales . . . \u003ci\u003eLike Water for Chocolate\u003c\/i\u003e by Laura Esquivel\u003cbr\u003e Bev's No-Fuss Crab Cakes  . . . \u003ci\u003eUnnatural Exposure\u003c\/i\u003e by Patricia Cornwell\u003cbr\u003e Macaroni and Cheese . . . \u003ci\u003eThe Accidental  Tourist\u003c\/i\u003e by Anne Tyler\u003cbr\u003e Veteran Split Pea Soup . . . \u003ci\u003eThe Red Badge of Courage\u003c\/i\u003e by Stephen  Crane\u003cbr\u003e Alternative Carrot-Raisin-Pineapple Salad . . . \u003ci\u003eMidwives\u003c\/i\u003e by Chris Bohjalian\u003cbr\u003e Summer’s Day Cucumber-Tomato Sandwiches . . . \u003ci\u003eWomen in Love\u003c\/i\u003e by D. H. Lawrence\u003cbr\u003e Refreshing  Black Cows . . . \u003ci\u003eThe Book of Ruth\u003c\/i\u003e by Jane Hamilton\u003cbr\u003e Dump Punch . . . \u003ci\u003ePride and Prejudice\u003c\/i\u003e by Jane Austen\u003cbr\u003e Not Violet, But Blueberry Pie . . . \u003ci\u003eCharlie and the Chocolate Factory\u003c\/i\u003e by Roald Dahl\u003cbr\u003e Innocent Sweet Bread . . . \u003ci\u003eThe Bluest Eye\u003c\/i\u003e by Toni Morrison\u003cbr\u003e Daddy's  Rich Chocolate Cake . . . \u003ci\u003eFatherhood\u003c\/i\u003e by Bill Cosby\u003cbr\u003e\u003cbr\u003e \u003cb\u003e. . . and many other delectable  dishes for the literary palate!\u003cbr\u003e \u003c\/b\u003e“Rich in good food with a lively variety of literary links.”\u003cbr\u003e–Associated Press\u003cbr\u003e\u003cbr\u003e“Add a delectable new element to your next book club gathering.”\u003cbr\u003e\u003ci\u003e–\u003c\/i\u003eTrenton\u003ci\u003e Times\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e“A cornucopia of authors who have a knack for getting the salivary glands going. . . . you’re sure to find something to satisfy the senses.”\u003cbr\u003e\u003ci\u003e–Chicago Tribune\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\u003cb\u003eShaunda Kennedy Wenger\u003c\/b\u003e is the author of ten books, including the cookbook \u003ci\u003eFrom Rivets and Rails: Recipes of a Railroad Boarding House\u003c\/i\u003e. Her first book, \u003ci\u003eThe Book Lover's Cookbook: Recipes Inspired by Celebrated Works of Literature, and the Passages That Feature Them,\u003c\/i\u003e was an NPR holiday gift pick. In 2010, she started her own publishing company, Essemkay Company Productions, where she released an award-winning chapter book for young readers called\u003ci\u003e Little Red Riding Hood: Into the Forest Again\u003c\/i\u003e. Her stories, articles, and poems have appeared in numerous publications, including \u003ci\u003eBabybug\u003c\/i\u003e and \u003ci\u003eCricket\u003c\/i\u003e magazines. She lives in Utah with her children.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eJanet Jensen\u003c\/b\u003e is the co-author of a literature-based cookbook, \u003ci\u003eThe Book Lover’s Cookbook: Recipes Inspired by Great Works of Literature, and the Passages that Feature Them\u003c\/i\u003e, and a novel, \u003ci\u003eDon’t You Marry the Mormon Boys\u003c\/i\u003e, which won a gold medal for Cultural Fiction in the Readers' Favorite International Book Awards Contest. Her work can also be found in \u003ci\u003eParables for Today\u003c\/i\u003e and \u003ci\u003eGruff Variations\u003c\/i\u003e. Her essay \"Baking Day\" placed second in the 2011 memoir contest sponsored by \u003ci\u003eThe Writer\u003c\/i\u003e magazine and Gotham Writers Workshops. She and her husband, Miles, live in a college town nestled in the foothills of the northern edge of the Wasatch Mountains in Utah.\u003cb\u003eBREAKFASTS\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eBreakfast at six-thirty. Skim milk, crusts, middlings, bits of doughnuts, wheatcakes with drops of maple syrup sticking to them, potato skins, leftover custard pudding with raisins, and bits of Shredded Wheat.\u003cbr\u003e\u003cbr\u003eBreakfast would be finished at seven.\u003cbr\u003e\u003cbr\u003eFrom seven to eight, Wilbur planned to have a talk with Templeton, the rat who lived under his trough. \u003cbr\u003e\u003cb\u003e—E. B. WHITE, CHARLOTTE'S WEB\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e About the jelly beans. On the Cheerios. I know this is probably not recommended by nutritionists. But I had never tried it before. And you never know. Somebody has to do the field-testing. The jelly beans were better than raisins, actually. If you want to check it out, I suggest the Jelly Belly brand, which comes in forty official flavors. My choice was a combination of apricot, banana, watermelon, and root beer. If you want a little zing in the mix, throw in a few jalapeno-flavored ones. A little Wow! In the Cheerios. A little whoopee in 0the minimum daily requirement. \u003cbr\u003e\u003cb\u003e—ROBERT FULGHUM, UH-OH\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWhen Black Mumbo saw the melted butter, wasn't she pleased! \"Now,\" said she, \"we'll all have pancakes for supper!\"\u003cbr\u003e\u003cbr\u003eSo she got flour and eggs and milk and sugar and butter, and she made a huge plate of most lovely pancakes. And she fried them in the melted butter which the Tigers had made, and they were just as yellow and brown as little Tigers.\u003cbr\u003e\u003cbr\u003eAnd then they all sat down to supper. And Black Mumbo ate twenty-seven pancakes, and Black Jumbo ate fifty-five, but Little Black Sambo ate a hundred and sixty-nine, because he was so hungry. \u003cbr\u003e\u003cb\u003e—Helen Bannerman, \u003ci\u003eThe Story of Little Black Sambo\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003cu\u003ePANCAKE?\u003c\/u\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWho wants a pancake, \u003cbr\u003eSweet and piping hot? \u003cbr\u003eGood little Grace looks up and says, \u003cbr\u003e\"I'll take the one on top.\" \u003cbr\u003eWho else wants a pancake, \u003cbr\u003eFresh off the griddle? \u003cbr\u003eTerrible Teresa smiles and says, \u003cbr\u003e\"I'll take the one in the middle.\" \u003cbr\u003e\u003cb\u003e—Shel Silverstein, Where the Sidewalk Ends\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003cu\u003eStack of Pancakes\u003c\/u\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e2 eggs, separated \u003cbr\u003e2 tablespoons sugar \u003cbr\u003e2 cups all-purpose flour, sifted \u003cbr\u003e2 tablespoons vegetable oil \u003cbr\u003e1 tablespoon applesauce \u003cbr\u003e4 teaspoons baking powder \u003cbr\u003e1\/2 teaspoon salt \u003cbr\u003e2 cups milk \u003cbr\u003e1\/4 teaspoon vanilla extract \u003cbr\u003eBananas \u003cbr\u003eMaple syrup\u003cbr\u003e\u003cbr\u003eBeat the egg whites and sugar together in a large bowl. Add the egg yolks, flour, oil, applesauce, baking powder, salt, milk, and vanilla and mix until the batter is nearly smooth. Some small lumps will remain. Spoon the batter onto a greased hot griddle heated to about 375¡ (medium-high heat), making pancakes a manageable size. Flip each pancake when the batter is bubbled over the entire top and the edges are slightly dry (should take about 2 to 3 minutes). Cook the bottom until golden brown, about 1 minute.\u003cbr\u003e\u003cbr\u003eServe topped with butter or margarine, sliced bananas, and maple syrup.\u003cbr\u003e\u003cbr\u003eMAKES ABOUT 8 PANCAKES\u003cbr\u003e\u003cbr\u003e\u003cb\u003eVariation:\u003c\/b\u003e Stir 1 cup of fresh blueberries into batter for blueberry pancakes.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003cu\u003eAlternative Crepes\u003c\/u\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e11\/2 cups all-purpose flour \u003cbr\u003e1\/2 teaspoon baking powder \u003cbr\u003e2 cups milk\u003cbr\u003e1\/2 teaspoon vanilla \u003cbr\u003e1 tablespoon sugar \u003cbr\u003e1\/2 teaspoon salt \u003cbr\u003e2 large eggs \u003cbr\u003e2 tablespoons butter or margarine, melted \u003cbr\u003eBananas, strawberries, and mango, sliced Blueberries, raspberries\u003cbr\u003e\u003cbr\u003eCombine all the ingredients, except fruit, together in a large bowl and beat the batter until it is nearly smooth. Heat a greased, 8-inch crepe skillet to 400¡ or begin warming a large, greased frying pan over high heat with a tablespoon of butter or margarine. Spread the batter out in the pan to a 1Ú8-inch thickness, so that the finished crepe will be thin. Flip the crepe when the batter on top is completely bubbled and the edges are slightly dry, about 2 minutes. Cook the bottom until golden brown, about 1 minute. Place the crepe on a warmed plate. Repeat with the remaining batter. Wrap your choice of fresh fruit inside the crepes (sliced bananas, strawberries, mangos, blueberries, raspberries). Serve with maple syrup.\u003cbr\u003e\u003cbr\u003eMAKES EIGHT 8-INCH CREPES\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eJust the knowledge that a good book is awaiting one at the end of a long day makes that day happier. \u003cbr\u003e\u003cb\u003e—Kathleen Norris \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eAs Ichabod jogged slowly on his way, his eye, ever open to every symptom of culinary abundance, ranged with delight over the treasures of jolly autumn. On all sides he beheld vast stores of apples, some hanging in oppressive opulence on the trees, some gathered into baskets and barrels for the market, others heaped up in rich piles for the cider press. Farther on he beheld great fields of Indian corn, with its golden ears peeping from hasty pudding; and the yellow pumpkins lying beneath them, turning up their fair round bellies to the sun, and giving ample prospects of the most luxurious of pies; and anon he passed the fragrant buckwheat fields, breathing the odor of the beehive, and as he beheld them, soft anticipations stole over his mind of dainty slapjacks, well buttered and garnished with honey or treacle, by the delicate little dimpled hand of Katrina Van Tassel. \u003cbr\u003e\u003cb\u003e—Washington Irving, \u003ci\u003eThe Legend of Sleepy Hollow\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003cu\u003eBehold! Ichabod's Slapjacks\u003c\/u\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e2 cups all-purpose flour, sifted \u003cbr\u003e21\/2 teaspoons baking powder \u003cbr\u003e1 teaspoon salt \u003cbr\u003e1 cup milk \u003cbr\u003e2 tablespoons butter or margarine, melted \u003cbr\u003e2 tablespoons honey \u003cbr\u003e2 large eggs, slightly beaten \u003cbr\u003eButter or margarine \u003cbr\u003eMaple syrup\u003cbr\u003e\u003cbr\u003eCombine the dry ingredients in a large bowl. Add the remaining ingredients and mix well, scraping sides. Mixture will be somewhat thick. Spoon batter onto a greased griddle heated to about 375¡ (medium-high heat), making pancake a manageable size. Flip the pancake when batter is bubbled over the entire top and the edges are slightly dry (should take about 2 to 3 minutes). Cook bottom until golden brown, about 1 minute.\u003cbr\u003e\u003cbr\u003eServe topped with butter or margarine and maple syrup.\u003cbr\u003e\u003cbr\u003eMAKES ABOUT 8 SLAPJACKS\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eNext time you're browsing the shelves in a library, realize you're standing in the midst of a family discussion. \u003cb\u003e—Kathleen Duey\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eShe moved out of bed carefully, so as not to disturb Jesse. He stirred and opened his eyes. \"Was it something I said?\" he asked groggily.\u003cbr\u003e\u003cbr\u003e\"You're suffocating me,\" she whispered lovingly. On the way to the bathroom she had an idea. She'd make Jesse some waffles. Waffles and muffins and bacon and . . . That was probably enough. Oh, and orange juice and coffee. Coffee with cinnamon in it.\u003cbr\u003e\u003cbr\u003eMaybe she shouldn't make waffles, though. Her slapstick tendencies had a habit of rearing their ugly heads during waffle preparation. Still, she wanted to do something nice for him. She'd been staring at him for half an hour, and now she'd sort of woken him up . . . All in all, she felt she owed him waffles. That big waffle gesture was the only one that would do. She smiled at her reflection, filled with enthusiasm of bold reserve.\u003cbr\u003e\u003cbr\u003eTwenty minutes later, on the way to the hospital, Jesse said, \"But why waffles? I don't even really like waffles.\"\u003cbr\u003e\u003cbr\u003e\"Look,\" said Suzanne stoically. \"It's already starting to blister.\" She held up her left hand, with its domestic scar across the knuckles where the waffle iron had landed. \u003cbr\u003e\u003cb\u003e—Carrie Fisher, \u003ci\u003ePostcards from the Edge\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003cu\u003eWaffles\u003c\/u\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e2 eggs plus 1 egg white, beaten \u003cbr\u003e1\/4 cup sugar \u003cbr\u003e1\/2 cup butter or margarine, melted \u003cbr\u003e1\/4 cup applesauce, unsweetened \u003cbr\u003e11\/2 cups all-purpose flour with 1 teaspoon baking powder \u003cbr\u003e1\/2 teaspoon salt \u003cbr\u003e1\/2 cup plus \u003cbr\u003e2 tablespoons milk \u003cbr\u003e1 teaspoon vanilla \u003cbr\u003eMaple syrup \u003cbr\u003eMangos, strawberries, or blueberries\u003cbr\u003e\u003cbr\u003eMix all the ingredients except syrup and fruit in a large bowl. Spray a waffle iron with cooking spray. Spoon the batter onto the heated waffle iron. Cook the waffle until lightly browned, about 2 minutes. Serve with maple syrup and sliced mangos, strawberries, or blueberries.\u003cbr\u003e\u003cbr\u003eMAKES ABOUT 6 LARGE WAFFLES\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eI suggest that the only books that influence us are those for which we are ready, and which have gone a little further down our particular path than we have gone ourselves. \u003cbr\u003e\u003cb\u003e—E. M. Forster\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eBack in the kitchen, I gulp down another cup of coffee. Then I mix eggs and milk in a blue-and-yellow bowl that tiny shop in Paris, our weeklong vacation there, I stood at the window one morning after I'd gotten up and he came up behind me and put his arms around my middle, his lips to the back of my neck, add a touch of vanilla, a sprinkle of sugar. I put the frying pan on the stove put his lips to the back of my neck and we went back to bed, lay out two slices of bread on the cutting board. These hands at the ends of my wrists remove the crusts. I'm not sure why. Oh, I know why. Because they're hard.\u003cbr\u003e\u003cbr\u003eI sit down at the table. Stand up. Sit down. Concentrate on my breathing, that's supposed to help.\u003cbr\u003e\u003cbr\u003eActually, it does not. \u003cbr\u003e\u003cb\u003e—Elizabeth Berg, \u003ci\u003eOpen House\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003cu\u003eSamantha's French Toast\u003c\/u\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e4 eggs, beaten \u003cbr\u003e1\/2 cup milk \u003cbr\u003e1\/2 teaspoon vanilla extract \u003cbr\u003eA sprinkle of sugar \u003cbr\u003e1\/4 teaspoon cinnamon \u003cbr\u003e6 slices of dense bread Maple syrup\u003cbr\u003e\u003cbr\u003eMix the eggs, milk, vanilla, sugar, and cinnamon in a shallow, wide-bottomed bowl that is large enough to accommodate a slice of bread. Grease a griddle with melted butter or margarine, or use cooking spray. Heat the griddle to 350¡ (medium-high heat). Dip a slice of bread into the egg batter, coating both sides. Remove the bread and place it on the hot griddle. Brown the bread on both sides, cooking each side about 2 to 3 minutes.\u003cbr\u003e\u003cbr\u003eServe with maple syrup.\u003cbr\u003e\u003cbr\u003eMAKES 6 SERVINGS\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003cu\u003eVariation:\u003c\/u\u003e\u003c\/b\u003e Top with maple syrup and berries of your choice: strawberries, blueberries, or raspberries.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\"I shall take some up to mother, though she said we were not to think of her, for she'd take care of herself,\" said Meg, who presided and felt quite matronly behind the teapot.\u003cbr\u003e\u003cbr\u003eSo a tray was fitted out before anyone began, and was taken up with the cook's compliments. The boiled tea was very bitter, the omelet scorched, and the biscuits speckled with saleratus; but Mrs. March received her repast with thanks and laughed heartily over it after Jo was gone. \u003cbr\u003e\u003cb\u003e—Louisa May Alcott, \u003ci\u003eLittle Women\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003ePray don't burn my house to roast your eggs. \u003cbr\u003e\u003cb\u003e—Benjamin Franklin, \u003ci\u003ePoor Richard's Almanack, 1757\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWhen Tyler got home, he put a bag of groceries on the counter. The phone rang and he spoke into it with a low voice. \"Tomorrow,\" she heard him say. \"Yes. I promise.\" Edith felt so silly. She wanted to disappear. But she was much too big to disappear. She decided to make the best of it. She cooked an omelet. Edith was good with eggs and butter and her omelets were always tender and brown. \"This is a symphony,\" said Tyler, taking a bite, \"a poem and a symphony.\"\u003cbr\u003e\u003cbr\u003e\"This is my specialty,\" said Edith, proud and happy. \"One of my specialties.\" And she ate her omelet with a big spoon. \u003cb\u003e—Abigail Thomas, \"Edith's Wardrobe (Negligee)\" from \u003ci\u003eHerb's Pajamas\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003cu\u003eSpecialty Omelet\u003c\/u\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e2 tablespoons olive oil \u003cbr\u003e1\/2 red or green bell pepper, diced* \u003cbr\u003e1\/2 onion, chopped \u003cbr\u003e15 large black olives, sliced \u003cbr\u003e6 eggs, beaten \u003cbr\u003e1\/4 cup milk \u003cbr\u003e1 teaspoon garlic salt and pepper to taste \u003cbr\u003e1\/4 teaspoon thyme \u003cbr\u003e1\/4 teaspoon parsley \u003cbr\u003e1\/2 cup shredded cheddar cheese\u003cbr\u003e\u003cbr\u003eIn a large nonstick skillet, saut? the pepper, onion, and olives in olive oil until tender over medium-high heat, about 2 minutes. Remove the vegetables from the skillet and set aside in a bowl. Mix the eggs, milk, and spices in another bowl. Pour this mixture into the heated skillet. When the egg begins to solidify around the outer edges, lift its edges and tilt pan to allow uncooked egg mixture to slide from top of the omelet to underneath. Continue cooking. Sprinkle vegetables and cheese over the top of the cooking egg mixture. When the top of omelet appears moist and not wet, lift one side of the omelet with a wide spatula and fold it over onto the opposite edge. Cook one more minute, covered. Remove from heat.\u003cbr\u003e\u003cbr\u003eServe with toast and bacon or sausage.\u003cbr\u003e\u003cbr\u003eMAKES 3 TO 4 SERVINGS\u003cbr\u003e\u003cbr\u003e* Filling for an omelet is entirely a matter of personal taste. Possible fillings include cooked sausage, saut?ed mushrooms, chopped tomatoes, shredded Monterey Jack cheese, green onions, fresh chives, broccoli, and cauliflower.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eI really have to believe that the people I'm writing about are real, have their own wills, and I can't simply manipulate them. \u003cbr\u003e\u003cb\u003e—Peter S. Beagle\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"Real men don't eat quiche,\" said Flex Crush, ordering a breakfast of steak, prime rib, six eggs, and a loaf of toast.\u003cbr\u003e\u003cbr\u003eWe were sitting in the professional drivers' section of an all-night truckers' pit stop somewhere west of Tulsa on I-44, discussing the plight of men in today's society. Flex, a 225-pound nuclear-waste driver, who claims to be one of the last Real Men in existence, was pensive:\u003cbr\u003e\u003cbr\u003e\"American men are all mixed up today,\" he began, idly cleaning the 12 gauge shotgun that was sitting across his knees. Off in the distance, the sun was just beginning to rise over the tractor trailers in the parking lot.\u003cbr\u003e\u003cbr\u003e\"There was a time when this was a nation of Ernest Hemingways. Real Men. The kind of guys who could defoliate an entire forest to make a breakfast fire-and then go on to wipe out an endangered species hunting for lunch. But not anymore. We've become a nation of wimps. Pansies. Quiche eaters, Alan Alda types-who cook and clean and relate to their wives, Phil Donahue clones-who are warm and sensitive and vulnerable. It's not enough anymore that we earn a living and protect women and children from plagues, famine, and encyclopedia salesmen. But now we're also supposed to be supportive. And understanding. And sincere.\" \u003cbr\u003e\u003cb\u003e—Bruce Feirstein, \u003ci\u003eReal Men Don't Eat Quiche\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003cu\u003eA Real Man's Quiche\u003c\/u\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e1 package refrigerated crescent rolls \u003cbr\u003e3 cups cooked, shredded potatoes \u003cbr\u003e3 large eggs, beaten \u003cbr\u003e1 tablespoon chopped green onions \u003cbr\u003e1 cup shredded cheddar cheese \u003cbr\u003e1 cup shredded mozzarella cheese \u003cbr\u003e1\/2 cup cooked meat: sausage, crumbled bacon, or diced ham\u003cbr\u003e\u003cbr\u003eCoat a 9-inch pie pan with cooking spray. Press triangles of crescent roll dough into pie pan, sealing seams, to form a pie crust. Crimp edges. Combine remaining ingredients in a large bowl, stirring gently. Pour the mixture into the crust. Cover loosely with foil and bake at 400¡ for about 45 minutes. Remove the foil and bake an additional 10 minutes to brown crust. Quiche is done when center is firm.\u003cbr\u003e\u003cbr\u003eMAKES 6 TO 8 SERVINGS[quote] - Associated Press","brand":"Ballantine Books","offers":[{"title":"Default Title","offer_id":46302921457893,"sku":"NP9780345465467","price":18.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780345465467.jpg?v=1767738450","url":"https:\/\/k12savings.com\/es\/products\/the-book-lovers-cookbook-isbn-9780345465467","provider":"K12savings","version":"1.0","type":"link"}