conversations.from: human
conversations.value: Give me a description for a book titled Mad About Muffins about Dot, Vartan's, School with the genre: Cookbooks, Food & Wine, Baking.
conversations.from: assistant
conversations.value: Dot Vartan's study in the School of Culinary Arts at Kendall College has enabled her to apply professional techniques to home cooking. She is the author of Mad About Muffins and lives in Illinois. Award-winning illustrator the author taps an artistic background that includes greeting cards, books, and stationery design to make heartwarming cooking images come alive. She has illustrated six other cookbooks and lives in Missouri.
conversations.from: human
conversations.value: Delete the last sentence.
conversations.from: assistant
conversations.value: Dot Vartan's study in the School of Culinary Arts at Kendall College has enabled her to apply professional techniques to home cooking. She is the author of Mad About Muffins and lives in Illinois. Award-winning illustrator the author taps an artistic background that includes greeting cards, books, and stationery design to make heartwarming cooking images come alive.
conversations.from: human
conversations.value: Give me the first four paragraphs for this book.
conversations.from: assistant
conversations.value: Mad About Muffins
  A home-baked muffin is worlds away from a shop-bought one: the interior texture is light and moist, the top and the topping are crisp, and the whole thing is fresh, full of flavour and thoroughly packed with best-quality ingredients. Muffins are also really easy to make. You'll appreciate this once you have had a go yourself. They are a simple introduction to baking and would be ideal to make with children or anyone who hasn't baked before.
  Muffins can be either sweet or savoury; they can be eaten on their own or as part of any meal. A soft, warm, moist muffin with its characteristic crisp top, fresh from the oven, really is something special and must be tried! As for me, I love muffins at any time, including breakfast. Most often, however, I have them for lunch and my savoury muffins also make an appearance with evening meals. Some are substantial enough to make a main meal on their own, such as my Pepperoni and Sun-dried Tomato Pizza muffins or Peanut Butter, Chilli, Coriander and Chicken muffins, for example. Others are lighter and make a perfect accompaniment to salad - just try my Goats' Cheese with Thyme or Fresh Dill with Cottage Cheese with a bowl of fresh green leaves. Muffins can also be used as bread to mop up sauces - hummus muffins in particular are great with an evening meal. Sweet muffins are wonderful just as they are, but they can be dressed up too. Remove a sweet muffin from its paper wrapper, add a dollop of ice cream (maybe with a drizzle of chocolate sauce), warm custard, softly whipped cream or even clotted cream - pure heaven!
  Muffin recipes are very quick to make - most can be made, baked, eaten and washed up in an hour (wash up while the muffins are baking - this helps make the time go quicker while you are waiting!) More complex muffins - those containing fillings that need to be prepared or cooked first - may take a little longer. But don't be put off. All muffins are easy to make: just mix together the dry ingredients, mix together the wet ingredients, fold the two together and bake.
  The majority of muffin recipes need only basic cooking kitchen utensils. Aside from the muffin tin and paper liners, you probably have most of these already: scales for weighing, a sieve (strainer), a chopping board, measuring spoons, a large metal spoon, a whisk, a knife, a fork, mixing bowls, ramekins (custard cups) and a wire rack for cooling. For some recipes, you might need a few extra things, such as saucepans, a frying pan, a box grater, a vegetable peeler, a manual juicer and a baking (cookie) sheet. Other useful items include a microplane grater, a food processor, a nut or coffee grinder and a mortar and pestle. But none of these is essential.
conversations.from: human
conversations.value: Give me five more paragraphs.
conversations.from: assistant
conversations.value: Muffins reheat successfully too. Which is great because then they are there ready for you to bring out and serve at a moment's notice! If you are in a hurry, you can just defrost a muffin in the microwave and then give it 15 seconds or so on High to warm the muffin through. However, the top will still be soft, so the best method is to defrost the muffins, then place them on a baking (cookie) sheet in a preheated oven at 180ºC/350ºF/gas 4/fan oven 160ºC for 8-10 minutes. This way the tops go crisp again and the muffins are nice and warm.
  Most of the ingredients you need to make my muffins can be found at your local supermarket. There are just a few items you may need to go to your local health food shop to buy: for example, raw red-skinned peanuts, big bags of cashew nuts, buckwheat flour, cornmeal, molasses and jumbo oats. You may also find that they are more readily available in bulk. Having bought your ingredients, it's important that you use them in the right way.
  Making muffins is really easy and you'll soon find the process becomes second nature. However, to get the very best results every time, it is worth paying attention to a few basic principles. Below I've given step-by-step instructions to making a simple muffin recipe - blueberry, in this case. Run through the steps carefully the first few times you bake until you are really familiar with the process.
  If you have followed the step-by-step instructions in the previous chapter carefully, you should not have any problems with your muffins, and you'll enjoy some brilliant results. But because I'm a perfectionist, I'd like to give you these few extra tips to help you refine your technique. If you understand why you are doing something, I usually find it makes it easier to get it right every time.
  For me, coffee and chocolate are the perfect combination. Each one has a dark, mysterious, inviting smell and flavour that nothing else can match. If I haven't put them together in a muffin, then a chocolate muffin and a big mug of coffee makes a good substitute. And if there isn't a muffin, then it will be a square of dark, top-quality chocolate to be dipped briefly into my hot coffee, just to get it all starting to melt...
conversations.from: human
conversations.value: Give me the last five paragraphs.
conversations.from: assistant
conversations.value: Savoury muffins offer you the perfect excuse to eat muffins without the sense of guilt you sometimes get when you are eating cake! They're versatile too - you can enjoy them at any mealtime, either on their own, or paired with salad. You can serve them as a starter or just use them as bread.
  The muffins in this section make use of meats, cheeses, chicken, fish and shellfish, and I've added a variety of herbs, pulses, vegetables and spices to create a colourful and very tasty selection of snacks and main-course recipes.
  I've also included several examples of sweet and savoury all rolled into one irresistible, harmonious taste experience. Bacon, Sweet Potato and Maple Syrup, Pear, Date and Stilton, Black pudding, Apple and Watercress, and Brie, Fig and Red Onion - just listing the recipe titles makes my tastebuds tingle!
  Any remaining pesto can be stored in a small container. Drizzle a little extra olive oil over the top of the pesto and it will keep in the fridge for a week.
  The hummus mixture makes enough for two batches of muffins but you can just serve the extra portion with the muffins themselves if you like. You can also use shop-bought hummus, in which case you should add an extra ½ tsp of ground cumin to the flour mixture. It is not hard to make the hummus yourself, however, and it does taste so much nicer!
conversations.from: human
conversations.value: Delete the last sentence.
conversations.from: assistant
conversations.value: Savoury muffins offer you the perfect excuse to eat muffins without the sense of guilt you sometimes get when you are eating cake! They're versatile too - you can enjoy them at any mealtime, either on their own, or paired with salad. You can serve them as a starter or just use them as bread.
  The muffins in this section make use of meats, cheeses, chicken, fish and shellfish, and I've added a variety of herbs, pulses, vegetables and spices to create a colourful and very tasty selection of snacks and main-course recipes.
  I've also included several examples of sweet and savoury all rolled into one irresistible, harmonious taste experience. Bacon, Sweet Potato and Maple Syrup, Pear, Date and Stilton, Black pudding, Apple and Watercress, and Brie, Fig and Red Onion - just listing the recipe titles makes my tastebuds tingle!
  Any remaining pesto can be stored in a small container. Drizzle a little extra olive oil over the top of the pesto and it will keep in the fridge for a week.
  The hummus mixture makes enough for two batches of muffins but you can just serve the extra portion with the muffins themselves if you like. You can also use shop-bought hummus, in which case you should add an extra ½ tsp of ground cumin to the flour mixture.