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Sales Rank: #391341 in Books
Published on: 2015-08-04
Released on: 2015-08-04
Original language: English
Number of items: 1
Dimensions: 8.25" h x .60" w x 7.25" l, .0 pounds
Binding: Hardcover
96 pages

About the Author
Tara Duggan is a James Beard Foundation Award-winning food journalist and cookbook author. She wrote Her books include Root to Stalk Cooking: The Art of Using the Whole Vegetable (Ten Speed, 2013), The Blue Bottle Craft of Coffee (Ten Speed, 2012), The Working Cook and Waffles. The Working Cook 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.

Erin Kunkel is an award-winning food and lifestyle photographer who works around the world, and calls the foggy outerlands of San Francisco home. When she's not behind the camera, she can be found gardening, cooking, and dreaming of warm-water surf spots.

Excerpt. © Reprinted by permission. All rights reserved.
Multigrain waffles with avocado and tomato-almond pesto

For the Tomato-Almond Pesto
1 cup (3 oz/90 g) dry-packed sun-dried tomatoes
1 cup (8 fl oz/250 ml) boiling water
2 garlic cloves, trimmed
1/2 cup (21/2 oz/75 g) whole almonds
1/2 cup (1/2 oz/15 g) fresh basil leaves
1/4 cup (1 oz/30 g) freshly grated Parmesan
1 cup (8 fl oz/250 ml) extra-virgin olive oil
Salt and freshly ground pepper
Multigrain Waffle Batter (page 92)
2–3 ripe avocadoes, pitted, peeled, and sliced

*Makes 4-6 waffles,

To make the tomato-almond pesto, place the sun-dried tomatoes in a small bowl and cover with boiling water to soften for 10 minutes. Drain, reserving the water.

Place the garlic in a blender and pulse until chopped. Add the almonds and pulse just until evenly chopped. Add the tomatoes, basil, and Parmesan, and process until blended but still a bit chunky. With the blender running, add the oil in a steady stream. The pesto should be quite thick at this point; add up to 1/2 cup (4 fl oz/125 ml) of the reserved soaking water to loosen it, then add salt and pepper to taste. (The pesto keeps for up to a week; cover tightly and refrigerate, then bring to room temperature before serving.)

Preheat a waffle maker (see page 11). Prepare the batter according to the directions on page 92.

Ladle the batter into the waffle maker, using 1/2–3/4 cup (4–6 fl oz/125–180 ml) batter per batch. Spread the batter so that it almost reaches the edges of the waffle maker. Cook until the waffles are crisp and browned, 3–4 minutes.

Using a spatula, remove the waffles from the waffle maker and serve right away, or place on a baking sheet in a single layer in a 200°F (95°C) oven for up to 20 minutes before serving. To serve, spread the waffles with 2–4 tablespoons of the pesto, depending on the size of the waffle, and place avocado slices on top. Season the avocado slices lightly with salt.

Multigrain waffle batter

2 large eggs
11/2 cups (12 fl oz/375 ml) whole milk
1/2 cup (4 oz/125 g) unsalted butter, melted, or 1/2 cup
(4 fl oz/125 ml) canola oil
1/2 cup (21/2 oz/75 g) all-purpose flour
1/4 cup (11/2 oz/45 g) whole-wheat flour
1/4 cup (11/2 oz/45 g) buckwheat flour
1/4 cup (11/2 oz/45 g) cornmeal
1/4 cup (. oz/20 g) rolled oats
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt

*Makes 4-8 waffles,

In a medium bowl, whisk together the eggs, milk, and butter.

In a large bowl, mix together the all-purpose flour, whole-wheat flour, buckwheat flour, cornmeal, oats, sugar, baking powder, and salt. Make a well in the center of the dry ingredients, then pour in the egg mixture. Whisk until mostly smooth, with just a few lumps.

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