I was recently contacted to review a cookbook, Breakfast and Beyond – Comfort Food From Dawn to Dark, by April Moon. I don’t usually say yes to these requests, but perhaps having just worked on my own cookbook, I felt a connection to the author. Perhaps I’m hoping people out there will be so kind as to review my book when it comes out. So I said yes, and I am really happy that I did.Breakfast and Beyond is just what the title advertises: a collection of recipes to take you from breakfast through dessert. As I leafed through the book I was immediately struck by how perfect a book this would be for a new college graduate or newlyweds. The book boasts a wide selection of dishes, categorized by eggs, sweet starts, specialties of the house (April has a restaurant called the Sunny Point Cafe), savory sides, soups, baked delicacies (both breads and sweets), stocks, sauces, and sweet accompaniments. Frankly, you could cook just from this book for a year and not be bored.I’m not sure why I chose the Ginger Snaps to test from the book (perhaps a little inspiration from my sailing trip and the spices of Grenada?), but I’m glad I did. You need to refrigerate the dough before rolling it into balls and rolling them into sugar – otherwise they’ll spread too much.I know you know the drill by now – use a silpat liner and you’ll have no sticking and no waste from foil or parchment paper. Your pans will last longer too.After just 8 minutes you’ll have these gorgeous cookies to eat – cracked on the surface, crispy on edges, and tender in the middle, just like the cookbook promises. Give them a try, you won’t be disappointed. And you can get April’s book here. I think you’ll really like it.

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