Waffles: From Morning to Midnight [Paperback]

Dorie Greenspan (Author)

Book Description

Release date: December 24, 1997

Dories Greenspan''s Waffles is packed full of informative headnotes, practical advice on serving and stor ing and 100 foolproof new ways to make and adapt waffles, in cluding savoury sweet ones. '

Editorial Reviews

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. --This text refers to an out of print or unavailable edition of this title.

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.

Product Details

• Paperback: 208 pages
• Publisher: William Morrow Cookbooks; 1st Pbk. Ed edition (December 24, 1997)
• Language: English
• ISBN-10: 0688158048
• ISBN-13: 978-0688158040
• Product Dimensions: 7.9 x 0.6 x 7.9 inches
• Shipping Weight: 13.9 ounces
• Average Customer Review: 4.6 out of 5 stars  See all reviews (9 customer reviews)
• Amazon Best Sellers Rank: #410,230 in Books (See Top 100 in Books)

More About the Author

Called 'a culinary guru' by The New York Times, Dorie Greenspan is the award-winning author of nine cookbooks, a special correspondent for Bon Appetit magazine and a frequent guest on National Public Radio's All Things Considered and Splendid Table. Her cookbooks include the bestseller, Baking with Julia, the book that accompanied Julia Child's PBS series; Desserts by Pierre Herme, which was named Cookbook of the Year by the International Association of Culinary Professionals (IACP); Chocolate Desserts by Pierre Herme; Paris Sweets, Great Desserts from the City's Best Pastry Shops; and, most recently, Baking: From My Home to Yours, which Amazon.com named as one of the top 50 books and one of the top 10 cookbooks of 2006. The book won a James Beard Foundation Award in 2007, the same year Dorie was inducted into the Who's Who of Food and Beverage in America.

Dorie's next book, Around the French Table, will be published in 2010.

Dorie lives in New York City; Westbrook, Connecticut; and Paris. You can read about her food adventures in these and other places at www.doriegreenspan.com.

Most Helpful Customer Reviews

22 of 24 people found the following review helpful

4.0 out of 5 stars Good book, but you can use less baking powder in the recipes December 22, 2004

By Clickie

Format:Hardcover

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!

13 of 13 people found the following review helpful

5.0 out of 5 stars Absolutely Wonderful! June 15, 2003

By A Customer

Format:Paperback

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!!

13 of 14 people found the following review helpful

4.0 out of 5 stars Clever uses for a waffle iron May 7, 1998

By [e-mail]

Format:Paperback

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!