Product Description

A collection of sixty sensational waffle recipes features instructions for making Dill Waffles with Soft Scallion Cream Cheese, Spicy Ricotta Waffles with Roasted Red Pepper Spoon Bread, and Cumin Waffles with Humus. 50,000 first printing. $15,000 ad/promo.

Product Details

• Amazon Sales Rank: #834115 in Books
• Published on: 1993-06
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 128 pages

From Publishers Weekly
The title suggests the unthinkable: superindulgence in fare that has often been considered a frippery. Waffles can seem, quite appealingly, the stuff of childhood kitchens and adult narcoleptic Sundays. But Greenspan, a food journalist, tries to move waffles into the culinary mainstream, where they can serve a purpose at almost any meal, and in between. She discusses proper equipment, appropriate pantry purchases, unusual dietary considerations and how waffles can accommodate them, and what to do with waffles made ahead of time--freeze and microwave, mainly. Then the waffles themselves, in many incarnations: whole-grain sourdough, rocky road, mustard, zucchini-cheddar, rhubarb, chocolate-amaretti. There is a tiramisu waffle, a lemon meringue waffle and a white chocolate-chip variant--all lavish, as expected. And Greenspan doesn't neglect the childish sweet-tooth: one chapter is entitled "Just for Kids." So while it still seems unlikely, at the end of all, that anyone will actually grill up waffles for every meal, that possibility, as Greenspan presents it, is a pungent fantasy.
Copyright 1993 Reed Business Information, Inc.

About the Author
Food writer Dorie Greenspan trained and worked as a pastry chef. She is the author of several critically acclaimed cookbooks including Baking With Julia. Her recipes and articles have appeared in The New York Times, Bon Appetit, Food & Wine, and Elle.

Customer Reviews

Absolutely Wonderful!
I did not care for waffles until my daughter bought me a waffle iron this past Christmas. So, my search for recipes (I never made them before) began. I found Ms. Greenspan's recipe for Spicy Ricotta Waffles on the the foodtv.com site and they were so delicious that I looked up info on the book on Amazon. Thank goodness! The author covers all areas, from appetizers to desserts. She also includes dips, spreads, oils, etc. Delicious recipes. As another reviewer noted, yes, give this cookbook with a waffle iron to newlyweds, but also to any and everyone who likes waffles. I love this book! You can even make toasted cheese sandwiches in your waffle iron - did you know that? I didn't!!

Good book, but you can use less baking powder in the recipes
I enjoy the creative waffles that are in this book, especially the Apple-Gruyere waffles and the Polenta waffles.

However, I have a hint for you: you can use no baking powder and just double the baking soda and that works fine for lift. I read in "The Best Recipe" that double-acting baking powder doesn't really work in waffles, because there isn't enough time in the short baking cycle for it to really get bubbling, and thus they use only baking soda in their recipes.

I thought that Greenspan seemed to use an awful lot of baking powder in her recipes (one tablespoon? I don't even use that in regular baking!), so I modified it to use just a bit more baking soda and no baking powder in the Apple-Gruyere waffles, and it worked fine!

Clever uses for a waffle iron
The author has gone to great lengths to make up waffle-able recipies. I really enjoy the carrot-raisin and the oatmeal banana waffles. They freeze wonderfully! Give a copy of this book with a waffle iron to newlyweds!