Beatrice Ojakangas began her culinary career as a food editor for Sunset Magazine and went on to write for Bon AppÉtit, Gourmet, Woman’s Day, Family Circle, Redbook, Cooking Light, Country Living, Southern Living, and Ladies’ Home Journal. A columnist for the Minneapolis Star Tribune and the Duluth News Tribune and star of the Food Network series The Baker’s Dozen, she is the author of thirty cookbooks, including Scandinavian Cooking, Great Old-Fashioned American Recipes, Scandinavian Feasts, and the award-winning Great Scandinavian Baking Book, all published by the University of Minnesota Press. In 2005 she was selected for the James Beard Cookbook Hall of Fame and in 2016 she published a memoir, Homemade: Finnish Rye, Feed Sack Fashion, and Other Simple Ingredients from My Life in Food, published by the University of Minnesota Press and winner of a Northeastern Minnesota Book Award.

"Ojakangas’s simple style and timeless recipes elevate this recipe-focused volume. Recommended for seasoned cooks and bakers looking to expand their breakfast ­repertoire."-Library Journal"Breakfast with Beatrice is the definitive greatest-hits, carb-heavy compilation from an American culinary hall of famer."-The Washington Post

• Introduction1. Pancakes and Waffles2. Savory Breakfast and Casserole Dishes3. Pastries and Coffee Cakes4. Breakfast Breads5. Muffins, Biscuits, and Scones6. Smoothies, Jams, and PreservesIndex

Beatrice Ojakangas began her culinary career as a food editor for Sunset Magazine and went on to write for Bon AppÉtit, Gourmet, Woman’s Day, Family Circle, Redbook, Cooking Light, Country Living, Southern Living, and Ladies’ Home Journal. A columnist for the Minneapolis Star Tribune and the Duluth News Tribune and star of the Food Network series The Baker’s Dozen, she is the author of thirty cookbooks, including Scandinavian Cooking, Great Old-Fashioned American Recipes, Scandinavian Feasts, and the award-winning Great Scandinavian Baking Book, all published by the University of Minnesota Press. In 2005 she was selected for the James Beard Cookbook Hall of Fame and in 2016 she published a memoir, Homemade: Finnish Rye, Feed Sack Fashion, and Other Simple Ingredients from My Life in Food, published by the University of Minnesota Press and winner of a Northeastern Minnesota Book Award.

"Ojakangas’s simple style and timeless recipes elevate this recipe-focused volume. Recommended for seasoned cooks and bakers looking to expand their breakfast ­repertoire."-Library Journal"Breakfast with Beatrice is the definitive greatest-hits, carb-heavy compilation from an American culinary hall of famer."-The Washington Post

• Introduction1. Pancakes and Waffles2. Savory Breakfast and Casserole Dishes3. Pastries and Coffee Cakes4. Breakfast Breads5. Muffins, Biscuits, and Scones6. Smoothies, Jams, and PreservesIndex

Beatrice Ojakangas began her culinary career as a food editor for Sunset Magazine and went on to write for Bon AppÉtit, Gourmet, Woman’s Day, Family Circle, Redbook, Cooking Light, Country Living, Southern Living, and Ladies’ Home Journal. A columnist for the Minneapolis Star Tribune and the Duluth News Tribune and star of the Food Network series The Baker’s Dozen, she is the author of thirty cookbooks, including Scandinavian Cooking, Great Old-Fashioned American Recipes, Scandinavian Feasts, and the award-winning Great Scandinavian Baking Book, all published by the University of Minnesota Press. In 2005 she was selected for the James Beard Cookbook Hall of Fame and in 2016 she published a memoir, Homemade: Finnish Rye, Feed Sack Fashion, and Other Simple Ingredients from My Life in Food, published by the University of Minnesota Press and winner of a Northeastern Minnesota Book Award.

"Ojakangas’s simple style and timeless recipes elevate this recipe-focused volume. Recommended for seasoned cooks and bakers looking to expand their breakfast ­repertoire."-Library Journal"Breakfast with Beatrice is the definitive greatest-hits, carb-heavy compilation from an American culinary hall of famer."-The Washington Post

• Introduction1. Pancakes and Waffles2. Savory Breakfast and Casserole Dishes3. Pastries and Coffee Cakes4. Breakfast Breads5. Muffins, Biscuits, and Scones6. Smoothies, Jams, and PreservesIndex