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Waffles: Sweet & Savory Recipes for Every Meal Hardcover – March 13, 2012


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Editorial Reviews

About the Author

Tara Duggan is a James Beard Foundation Award–winning food journalist and cookbook author. She wrote Pretty Pantry Gifts and The Working Cook, a cookbook based on her column of the same name in the San Francisco Chronicle, where she was a staff food writer for 10 years. Her work has appeared in The New York Times, and Shape and California magazines, among other publications.

Erin Kunkel is an award-winning food and lifestyle photographer who works around the world, and calls the foggy outerlands of San Francisco home. When she’s not behind the camera, she can be found gardening, cooking, and dreaming of warm-water surf spots.
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Product Details

  • Hardcover: 96 pages
  • Publisher: Weldon Owen (March 13, 2012)
  • Language: English
  • ISBN-10: 1616282053
  • ISBN-13: 978-1616282059
  • Product Dimensions: 7.2 x 0.7 x 8.2 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (39 customer reviews)
  • Amazon Best Sellers Rank: #53,724 in Books (See Top 100 in Books)

More About the Author

A staff writer for The San Francisco Chronicle's Food section for over eleven years and the author of four cookbooks, Tara Duggan was the recipient of a 2002 James Beard Foundation Award for best newspaper column and was also nominated for a 2003 James Beard Foundation Award. Her decade-long San Francisco Chronicle column, "The Working Cook," ran in over a dozen other North American newspapers -- including The Denver Post, The Chicago Tribune and The Toronto Star. Her work has appeared in The New York Times, Food&Wine, California Magazine and Yoga Journal.

Tara is a graduate of the California Culinary Academy's chef's training program and the University of California at Berkeley. She lives with her husband and two young daughters in San Francisco.

Customer Reviews

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Most Helpful Customer Reviews

41 of 41 people found the following review helpful By Heather M on January 13, 2013
Format: Hardcover Verified Purchase
What I love most about this book, is the author's efforts to move waffles into more meals of the day and to move them into the savory realm. I am looking forward to the cheese waffle sticks and the sourdough BLTs. The book was worth the cost just for the ideas.

However, if what you are looking for are recipes for making waffles that are crisp on the outside, fluffy on the inside, and even remotely healthy for you, use recipes designed by anyone else (I recommend America's Test Kitchen, personally, but even a garden variety box mix will turn out better than the recipes in this book.) The proportions of wet-to-dry ingredients make batter thin enough for crepes. By contrast, a quality waffle recipe should create a batter that needs to be spread onto the waffle iron. 1.5 cups of milk to 1.5 cups of dry is entirely too wet; you end up with limp, steamed waffles. And while a multigrain waffle with an entire stick of butter in it may make a certain celebrity chef happy, no recipe for waffles ever needs a 1/2 cup of butter to 1.5 cups of flour - that's just madness.
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15 of 18 people found the following review helpful By Biblioholic Beth VINE VOICE on May 29, 2012
Format: Hardcover
My kids have recently decided that they like waffles, but I was getting tired of the standard chocolate chip flavor. So I was very curious when I saw that there was an entire book devoted to waffles - and, to be honest, trying to figure out how there could possibly be THAT many different options for waffles. I have to say, not only was I pleasantly surprised, but I now have this cookbook on my wishlist.

The sections in the book are as follows:

All About Waffles
Breakfast & Brunch
Lunch & Dinner
Dessert
Basic Recipes
Index

The All About Waffles section pretty much would be worth the cost of the book by itself. It gives general ideas of different ways waffles can be used, gives permission to freely mix and match flavors, talks about the key ingredients, different types of waffles and waffle irons, basics on how their made, tips & tricks, and even some waffle trivia! Chock full of excellent information.

Then come all the wonderful recipes - we tried the Oatmeal Waffles with Brown Sugar and Bananas...Oh. My. Goodness. Decadent. So delicious - they were awarded that ultimate compliment in our house - "That's a keeper!". There are 16 different recipes in the Breakfast & Brunch section alone, and I cannot find even ONE that I wouldn't happily make. Then comes the Lunch & Dinner section - 12 more recipes there. The Potato Waffles are on my list to try ASAP, as are the Sourdough Waffle BLTs. As for the dessert waffles, well...the name says it all! 11 more recipes likes Waffle S'mores, Raspberry Waffles with Lemon Sauce and Coconut-Rice Waffles with Mangoes and Lime Cream. I could happily eat waffles for breakfast, lunch AND dinner, particularly because they are so easy to make!
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5 of 5 people found the following review helpful By ReviewerGirl on June 17, 2013
Format: Hardcover
I'm a huge waffle fan. There's just something about those pockets that hold your syrup perfectly that I just love. I would even make brownies in my waffle maker. So when I saw this book was available on NetGalley for review I was quick to jump on it. I mean, I hadn't really tried a lot of waffle combinations and I was really looking forward to trying a bunch of new recipes.

Unfortunately this book didn't have the crazy combinations that I was hoping for. For instance the S'mores recipe was just a plain waffle with chocolate chips and marshmallows on top. I was thinking something different. There were a few interesting recipes that had lettuce on top, so it did have a few creative recipes.

I liked that there were full size pictures to go along with some of the recipes. I'm a very visual person, so whenever a cookbook has pictures, it gets two thumbs up from me.

I did get a chance to try a couple of the recipes. One of which was the cranberry ginger orange waffle. That one was really good. You got the sweet orange taste when you bit into a cranberry and the ginger really helped balance everything out. I think this was my favorite recipe from the book.

I also tried the lemon poppy seed which tasted like the muffins but in waffle form. I wasn't overly sure if maple syrup would go with it so instead I spread some butter on it and sprinkled it with powdered sugar.

The recipes that I tried turned out delicious and I wish I had had more time to try more. If you are looking for recipes for your waffle iron this is a good book to get since it goes over the basic waffle recipe and then adds some variations to it. However, if you're like me and are looking for some whacky waffle recipes that aren't your usual maple syrup and fork variety, then this may not be the book for you. Like I said, it's got a lot of good recipes but I was looking for something a bit more out there.
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6 of 8 people found the following review helpful By Amazon Customer TOP 1000 REVIEWER on November 18, 2012
Format: Hardcover
Waffles: Fun Recipes for Every Meal / 978-1616282059

We love waffles in our family, but I'd not really considered the level of variation that they can apparently lend themselves to: this ~100 page book has quite remedied that misconception. There are recipe variations here for American waffles, Belgian waffles, and the delightful-and-hitherto-unknown-to-me spherical "egg" waffles popular in Hong Kong. Almost all the recipes here are usable with either of the three forms, though a few note when American or Belgian shapes are more appropriate for the given spread or filling.

I haven't tried all the recipes in this book, but the ones I have tried were quite delicious. I'm also intrigued by the author's use of waffles as bread in a number of "sandwich" waffles, as well as in Napoleon stacks for desserts. There's a full-page picture for almost every recipe, which I appreciate because it makes assembly easier and all of the pictures are positively mouth-watering. Last but not least, a "basic recipes" section at the end gives various base recipes (classic, Belgian, buttermilk, sourdough, etc.) which can be endlessly varied upon with additives and toppings.
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