Rise and Dine: Savory Secrets from America's Bed and Breakfast Inns

Janet Arnett is the former campus manager of adult education at Ontario’s Georgian College. She is the author of Antiques and Collectibles: Starting Small, The Grange at Knock, and 673 Ways to Save Money.

One of the great pleasures of staying at a B&B or country inn is the
breakfast—wonderful food to set up your day and build memories.
Claman, a longtime fan of B&B breakfasts, decided to share her pleasure
with others by collecting the best recipes from B&Bs across
America—nearly 300 recipes from more than 100 B&Bs in 40 states. This
was quickly followed by a Canadian version—250 recipes from 81 B&Bs
across Canada (every province is represented).

Both books follow the same format. Each recipe is accompanied by a
pen-and-ink sketch, along with a description of the contributing B&B,
its operating seasons, and number of rooms and baths; most are
accompanied by a brief quote from the B&B owner. In the Canadian book,
there is also an indication of price range for double occupancy.

Both books include recipes for all the food categories usually
encountered at breakfast—fruit, beverages, cereals, muffins, breads,
coffeecakes, egg dishes, crкpes, waffles, quiches, biscuits, French
toast, casseroles, ham and bacon dishes, pancakes, jams and other
spreads. The variety doesn’t stop there. There are recipes for soups,
puddings, breakfast burritos, syrups and sauces, strudel, baked beans,
chowders, pвté, kebabs, pizza, and many regional specialties. The
recipes use imperial measures.

The books are great browsing and an excellent source of recipes to make
the first meal of the day unforgettable.