Flip through Megan Gordon’s “Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons” (Ten Speed Press, $22) and you’ll want to eat breakfast from sunup to sunset. This appealing volume offers recipes for pancake mix made with buckwheat, spelt, and rolled oats; dried mango muesli; quick breakfast fried rice; yogurt; five-grain porridge mix; California barley bowl with lemony-yogurt sauce; and an oat-laden “make-your-own signature granola” that works beautifully. You’ll also find the story of Marge Granola, Gordon’s company, which is based in Seattle, and another about Sam, who began as her Web designer and is now her live-in beau. Charm from cover to cover.
Available at bookstores and online book sites.
For the granola recipe click here.