Will It Waffle?: 53 Irresistible and Unexpected Recipes to Make in a Waffle Iron

by Daniel Shumski

Overview

“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)

Product Details

ISBN-13:	9780761176466
Publisher:	Workman Publishing Company
Publication date:	08/26/2014
Series:	Will It...?
Pages:	224
Sales rank:	268,163
Product dimensions:	8.40(w) x 7.90(h) x 0.40(d)

About the Author

Daniel Shumski is a writer and editor who has hunted ramen in Tokyo for the Washington Post and tracked down ice cream in Buenos Aires for the Los Angeles Times. Between stints at the Chicago Sun-Times and the Chicago Tribune, he worked for a Midwestern heirloom apple orchard. His first book, Will It Waffle?: 53 Irresistible and Unexpected Recipes to Make in a Waffle Iron, won praise from the New York Times, People magazine, and Food52. He lives in Montreal.

Table of Contents

Introduction xi

Chapter 1 Tools, Techniques, and Recipe Notes 3

Chapter 2 Breakfast and Brunch 13

Crispy Waffled Bacon and Eggs 14

Sweet and Savory Waffled Sausage Patties 17

Waffled Chocolate-Stuffed French Toast with Whipped Butter 20

Blueberry Cinnamon Muffles (Waffled Muffins) 23

Waffled Ham and Cheese Melt with Maple Butter 26

Waffled Hash Browns with Rosemary 29

Truffled Eggs, Scrambled and Waffled 31

Chapter 3 Main Courses 35

Gridded Grilled Cheese 37

Green Chile Waffled Quesadillas 38

WBLT (Waffled Bacon, Lettuce, and Tomato) 41

Waffled Cuban Sandwich 44

Waffled Gyro with Tzatziki Sauce 46

Waffled Croque Madame 49

Classic Waffleburger with Cheese 54

Waffled Portobello Mushroom with Italian Herbs 57

Waffled Filet Mignon 60

Spaghetti and Waffled Meatballs 63

Waffled Macaroni and Cheese 67

Toasted Cheese Wavioli 71

Waffled Sweet Potato Gnocchi 74

Pressed Potato and Cheese Pierogi 78

Pizza Margherita with Waffled Crust 83

Chicken Parmesan with Waffled Vegetables 86

Waffled Chicken Breast Stuffed with Spinach, Pine Nuts, and Feta 89

Fawaffle (Waffled Falafel) and Hummus 92

Waffled Tuna Niçoise Salad 96

Waffled Salmon with Miso-Maple Glaze and Asparagus 99

Waffled Calamari Salad with Thai Dressing 103

Crisscrossed Crab Cakes 105

Waffled Soft-Shell Crab 108

Bibimbaffle (Waffled Bibimbap) 111

Waffled Tamale Pie 114

Waffled Mexican Migas 118

Chapter 4 Snacks, Sides, and Small Bites 121

Waffled Chicken Fingers 123

Sweet-and-Sour Waffled Shrimp Wontons 125

Crispy Sesame Waffled Kale 128

Caprese Salad with Waffled Eggplant 131

Waffletons (Waffled Croutons) 135

Waffled Pajeon (Korean Scallion Pancake) 137

Waloumi (Waffled Haloumi Cheese) and Watermelon 141

Cheesy Waffled Arancini 142

Zucchini-Parmesan Flattened Fritters 145

Waffled Tostones 148

Waffled Fries 151

Waffled Onion Rings 153

Stuffles (Stuffing Waffles) 156

Chapter 5 Desserts 159

Waffled Pineapple Dusted with Chili Powder 161

Waffled Oatmeal Chocolate Chip Cookies 163

Waffled Mochi with Green Tea Ice Cream 166

Red Velvet Waffle Ice Cream Sandwiches 169

Waffled Banana Bread 172

Wapple Pie (Waffled Apple Pie) 175

S'moreffles (Waffled S'mores) 179

Chapter 6 waffles 183

Yeast-Risen Overnight Waffles 185

Buttermilk Cornmeal Waffles 187

Appendix: Developing Your Own Waffled Recipes-and What Won't Waffle 191

Conversion Tables 195

Index 199

Editorial Reviews

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

“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

“WILL IT WAFFLE? Spoiler alert: It will. Cooking everything in a waffle iron turns out to be fun.”
—The New York Times

“A book about the only food that matters.”
—Buzzfeed

“Break out the waffle iron!”
—People Magazine

"Will It Waffle? Why didn't you tell me about this . . . sooner?"
—Deb Perelman, smittenkitchen.com

“Pair this book with that waffle iron you never use and some lazy mornings or afternoons for some simple fun in the kitchen.”
—KCRW Good Food

From the Publisher

“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 López-Alt

07/01/2014
Journalist and waffleizer.com creator Shumski, who owns no fewer than six waffle irons, challenges readers to test the limits of a typically single-use appliance by using it to fry eggs, grill sandwiches, and "waffle" foods such as ravioli, falafel, and apple pie. In his debut cookbook, clear instructions make it easy to adapt recipes for Belgian, standard, or novelty waffle irons (with or without temperature controls), and an appendix offers tips on how to develop and name new creations. 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. VERDICT Shumski's unconventional cooking method isn't gourmet, but it's a lot of fun and very useful for readers with limited space for new appliances.

Library Journal