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Waffles

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95 pages, Hardcover

First published September 1, 2005

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Betty Rosbottom

18 books3 followers

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Displaying 1 - 2 of 2 reviews
18 reviews2 followers
August 4, 2017
This has been my go-to waffle cookbook for about 10 years now--we host an annual Waffle Extravaganza on New Years', and I now own about 30 different waffle irons. No longer available on Amazon, it is definitely worth hunting down a copy from a used bookseller. I have cooked every non-savory recipe in this cookbook, and they are all excellent.

There are only two essential recipes missing from this cookbook--a recipe for buttermilk syrup (excellent on banana or pumpkin waffles) and a recipe for Liege Belgian waffles (which is a whole separate undertaking). If you have this book, and you hunt down those two additional recipes online, you will be all set.
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Author 4 books21 followers
December 30, 2013
What to do with the brand-new space-age atomic-powered waffle maker or the hand-me-down coal-fired waffle iron that looks as if it has been used to make roofing tiles? You need a book! In this short volume, Rosbottom introduces the science of waffle making: dry ingredients plus eggs plus leaven plus oil. She then leads the reader into a remarkable number of variations on a simple theme, savoury as well as sweet. Her pumpkin waffle recipe looks interesting. Her ginger waffles look even more inviting. I want to try her recipe for waffles with creamed chicken. Less likely prospects are her asparagus and boursin cheese waffles and her corn waffles with avocado salsa. She is rather firmly attached to the practice of using whipped egg whites for loft; she gives too little consideration to use the use of yeast for the same purpose. The book concludes with a brief section on homemade toppings beyond melted butter and maple syrup. I will definitely try the apple cider syrup and the whipped maple cream. This is almost the same book as Tara Duggan, Waffles: Sweet & Savory Recipes for Every Meal, San Francisco: Weldon Owen, 2012; it is probably unnecessary to have both of them on one's culinary bookshelf.
Displaying 1 - 2 of 2 reviews