Synopses & Reviews
How many great ideas begin with a nagging thought in the middle of the night that should disappear by morning, but doesn't? For Daniel Shumski, it was: Will it waffle? Hundreds of hours, countless messes, and 53 perfected recipes later, that answer is a resounding: Yes, it will! Steak? Yes! Pizza? Yes! Apple pie? Emphatically yes.
And that's the beauty of being a waffle iron chef--waffling food other than waffles is not just a novelty but an innovation that leads to a great end product, all while giving the cook the bonus pleasure of doing something cool, fun, and vaguely nerdy (or giving a reluctant eater--your child, say--a great reason to dig in). Waffled bacon reaches perfect crispness without burned edges, cooks super fast in the two-sided heat source, and leaves behind just the right amount of fat to waffle some eggs. Waffled Sweet Potato Gnocchi, Pressed Potato and Cheese Pierogi, and Waffled Meatballs all end up with dimples just right for trapping their delicious sauces. A waffle iron turns leftover mac 'n' cheese into Revitalized Macaroni and Cheese, which is like a decadent version of a grilled cheese sandwich with its golden, buttery, slightly crisp exterior and soft, melty, cheesy interior.
Review
“Dan Shumski’s genius lies in asking not what his waffler can do for him, but what he can stuff into his waffle, and following that question through to all of its delicious conclusions.”
–J. Kenji López-Alt, The Food Lab and seriouseats.com J. Kenji L & oacute;pez-Alt, The Food Lab and seriouseats.com
Review
“Whether curious, rebellious, or short on cooking equipment, readers who try recipes such as waffled chicken fingers and red velvet waffle ice cream sandwiches will delight in discovering whether or not they will waffle as promised…”
--Library Journal Library Journal
Synopsis
"This book is pure culinary fun " --Gale Gand, pastry chef, author, restaurateur, and TV personality
Cooking food on your waffle iron is not just a novelty but an innovation that leads to a great end product, all while giving the cook the bonus pleasure of doing something cool, fun, and vaguely nerdy (or giving a reluctant eater―your child, say―a great reason to dig in).
Why waffle?
The Ease Waffled Bacon and Eggs: First, waffle the bacon--fast, crisp, and no burnt edges--then the eggs, for lacy whites and perfect yolks (thanks, bacon fat).
The Melt Waffled Macaroni and Cheese: Waffled leftover mac 'n' cheese is a decadent grilled cheese sandwich--golden, buttery exterior and soft, cheesy insides.
The Dimples Spaghetti and Waffled Meatballs: That's right--cook meatballs in a waffle iron and create dimples where the sauce can pool.
The Cool Factor Waffled Oatmeal Chocolate Chip Cookies: Break out the waffle iron when it's time for dessert, and make soft, gooey cookies with grid marks. No oven required.
"Dan Shumski's genius lies in asking not what his waffler can do for him, but what he can stuff into his waffler, and following that question through to all of its delicious conclusions"
--J.Kenji Lopez-Alt (The Food Lab and seriouseats.com)
About the Author
Daniel Shumski, a journalist, teacher, and obsessive food lover, is the founder of waffleizer.com, a blog that’s caught the attention of the Huffington Post, Entertainment Weekly’s website, Serious Eats, Tasting Table, Lifehacker, and other web and television media. He lives in Montreal, Canada.