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Good Eating's Quick Breads provides a broad selection of easy and enjoyable recipes that are made with a leavening agent like baking powder or soda (instead of yeast) to permit immediate baking.

An engaging and helpful introduction to baking quick breads precedes recipes that cover everything from scones, muffins, and pancakes to biscuits, savory loaves, and sweet loaves baked with fruits, nuts, and spices. For those who rarely bake, or even for those who regularly do and are looking for something new, quick breads are perfect recipes that can be prepared for any occasion with guaranteed success.

Compiled from recipes kitchen-tested by the Chicago Tribune's award-winning food writers, Good Eating's Quick Breads is a terrific addition to any home cook's library. Filled with full-color photographs, helpful hints, and interesting back-stories, this book is a wonderful, straightforward way to add a unique twist to any chef's repertoire.