Breakfast isn't the only time you can make good use of your waffle iron. This book shows how to serve waffles for brunch, lunch, and dinner—even dessert. Choose from vanilla bean Belgian waffles perfect for a weekend morning; crisp ham and cheese waffle sandwiches for a creative take on lunch; hearty chicken and waffles for a home-style dinner; gooey s'mores waffles for an inspired dessert; and many more treats to enjoy throughout the day.
About the author
Tara Duggan is a James Beard Foundation Award-winning food journalist and cookbook author. Her other books include Root to Stalk Cooking: The Art of Using the Whole Vegetable, The Blue Bottle Craft of Coffee, and The Working Cook, which was based on her column of the same name in The San Francisco Chronicle, where she was a staff food writer for 10 years. Tara has published work in The New York Times, Food & Wine, Sunset, Chicago Tribune, Denver Post, Toronto Star, Shape and California.