In the late 1800s, Dr John Harvey Kellogg, a Seventh-day Adventist, had a medical degree and a new breakfast food.
Emily Elyse Miller's Breakfast: The Cookbook is the result of three years of research into the meal-time trend Kellogg certainly didn't start, but did mould in the western world. Across almost 400 recipes, she plots an authoritative course around the globe and its people, from acai bowls to ze ek bannann (a Haitian egg and plantain scramble) and offers up a guide to making cornflakes from scratch.
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