About this item
How many great ideas begin with a nagging thought in the middle of the night that should disappear by morning, but doesn’t? For Daniel Shumski, it was: Will it waffle? Hundreds of hours, countless messes, and 53 perfected recipes later, that answer is a resounding: Yes, it will! Steak? Yes! Pizza? Yes! Apple pie? Emphatically yes. And that’s the beauty of being a waffle iron chef―waffling food other than waffles 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). Waffled bacon reaches perfect crispness without burned edges, cooks super fast in the two-sided heat source, and leaves behind just the right amount of fat to waffle some eggs.
About the Author
Daniel Shumski, a journalist, teacher, and obsessive food lover, is the founder of waffleizer.com, a blog that caught the attention of the Huffington Post, Entertainment Weekly's website, Serious Eats, Tasting Table, Lifehacker, and other web and television outlets. He lives in Montreal.
