- Hardcover: 201 pages
- Publisher: Weldon Owen (2002)
- Language: English
- ISBN-10: 1892374625
- ISBN-13: 978-1892374622
- Product Dimensions: 9 x 8.7 x 0.7 inches
- Shipping Weight: 1.5 pounds
- Average Customer Review: 4.6 out of 5 stars See all reviews (19 customer reviews)
- Amazon Best Sellers Rank: #2,044,420 in Books (See Top 100 in Books)
To get the free app, enter your mobile phone number.
Waffles from Morning to Midnight Hardcover – 2002
Customers Who Bought This Item Also Bought
Top Customer Reviews
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!
I can say without hestitation this is one of the best waffle cook books around.
The recipes vary from a good basic recipes like cinnamon-raisin waffles to very exotic ones like rhubard waffles (not sure that I will try that one.) The exotic ones include Blue Corn Chips with Black Bean Salsa. (The waffle iron acts like a toaster in this case.)
I bought the book only two weeks ago and have already tried two recipes - Apple Waffles and Butterscoth Babies (delicious but not for calories counters.) I have ear-marked at least 6 more.
My version of the book is spiral bound which makes it easier to view the recipes.
It is well organized with excellent baking tips and ingredient substitutes in the front.
Each recipes has a description of its flavor and features (examples: spongy, sweet, soft centers, crispy)
She usually includes ideas for toppings and in many cases gives you a recipes for a spread or topping.
There is an excellent index though my version did not have a complete listing of all the waffles.
There are no pictures of the waffles in the book, but I did not need pictures. The written descriptions were enough.
The ingredients are not hard to find in any grocery store and there is enough variety to keep you interested.
Note: I did save money on this book by finding it at a bookstore mark down sectoin, but if I had known how good it was I would have gladly paid more. However on Amazon I am sure you can find a good price.
Nothing is complicated, nothing is hard to do - no special techniques or equipment beyond a waffle iron, no exotic ingredients. This book proves that you do NOT have to use baking mixes! They are so simple anyone can do this. Highly recommend this book. I really wish the publisher would re-print this book so more people can enjoy it.
More than you can shake a stick at, more variety than you ever *dreamed* of, and they taste good.
They *do* use quite a bit of baking powder. Oh well.
Most Recent Customer Reviews
Greenspan can always be counted on to provide good, well-tested recipes. There is a nice range of recipes here. You'll never go back to the precooked, frozen version.Published 14 months ago by Curmudgeon in the Kitchen
Great gift for someone who likes to cook breakfast. Innumeral recipes that are special.Published 17 months ago by Thomas E. Doggett
You will find many ideas for waffles in this book. From savoury to sweet they are all good. Highly recommendPublished on March 7, 2014 by Helen Ottosen
This cookbook was a great idea. It has a lot of wonderful suggestions and ideas. All I have to do now is use it!Published on January 18, 2014 by Sherry L.
I would recommend this book to all waffle overs. There are many creative uses for waffles. They're not just for breakfast anymore!Published on December 26, 2013 by Elizabeth I Hartman
Waffles aren't just for breakfast. They're easy, fast, and cheap to make--what more can you ask for in a last-minute dinner recipe? Read morePublished on March 1, 2012 by Kambria McLean