Daniel Shumski

I do not know what possessed me to get this cookbook other than the fact that I own a waffle maker. Anyway, I'm glad that my whim's led me to this awesome book. Just as it sounds, this book includes recipes that are all made in a waffle iron, and it's more than fancy waffles. Separated into sections by type of meal: Breakfast and Brunch, Main Courses, Snacks, Sides and Small Bites and Desserts, there is plenty more to make than plain waffles.

There are simpler recipes such as Crispy Waffled show more Bacon and Eggs where the waffle iron just acts as a containment system for the grease, there are also more complicated and delicious recipes such as Waffled Chocolate-Stuffed French Toast. I tried this recipe...it's totally worth it. Plus there are suggestions for other delicious things to stuff your French toast with. For the main course, I had to try the Green Chili Waffled Quesadillas. I threw in some of my own stuff for the filling, but the effect of the waffle iron definitely made the quesadilla have a good texture and melted the cheese evenly. Some of the main courses caught me off guard; I don't think I'm ready to try Waffled Filet Mignon or waffled Spaghetti and Meatballs yet!

If you are looking for something different, like keeping down the kitchen mess and love your waffle iron...this is the book for you.

This book was received for free in return for an honest review. show less

I'm very pleased to have this handy and useful book on my shelves. While I'm not much for actually following recipes except for things where precise ratios matter (baking, cocktails), this book has better explanations of how to use various IP modes than I've seen elsewhere, and many useful-looking ideas to use as jumping-off points. Most valuably, it includes pressure-cooker and slow-cooker conversion guidelines for conventional recipes, as well as pressure cooking setting & time guidelines show more for all kinds of foods, all specific to the IP's non-standard pressures and temperatures. Getting from dried beans to dinner in about an hour is a real game changer. show less

Thank you to Daniel Shumski and Workman Publishing Company for the privilege to read this early released for an honest review;

I love, love, love that this book started out with an extensive guide on how to use the instant pot.

I always feel a little wary of cookbooks about devices without any instruction, meaning the books is definitely closed off to beginners (or anyone who might have picked a device up in number of ways second hand), and a little slightest by ones that only have a handful show more of pages of instruction, that feels like it is just getting it out of the way.

This beginning felt like a fully flushed out invitation to come into the kitchen of someone who loved using an instant pot and couldn't wait to tell you all their secrets about how to use it. But wait, that's not it! At the beginnings of the chapters breaking down each of the features for the recipes, there are even more tricks and tips for each section (like the rice chapter, that explains the important differences of how to cook white rice one way but to use a different function for any other kind of rice), which is ingenious! Also, each one has suggestions for flavoring, too.

Once we got to the recipes they were gorgeous. The designed is well laid out pages, which never feel bunched or rushed, and more than not there are pictures to entice your eyes to the glory of the option in front of you. I got hungry and inspired to make so many things just reading through all of these mouth-watering entries, and best of all, with the instant pot, they take no time at all! show less

I'm not even done looking through it, and haven't tried any recipes, and yet I bought a copy ($1.13 currently on kindle). I love Shumski's approach - mostly regular food, mostly not too many ingredients, thoroughly tested, with a bit of an explanation of Why this one is a template, or What doesn't work when trying this, or Who loved this & why.

With a waffle iron, it looks like I'll be able to get the crispy brown outside and the cooked insides of lots of food even though I have neither a show more deep-fryer nor a grill. Hashbrowns, eggplants, and red peppers, and pineapples look the most interesting out of the simple ones, but I might try grilled cheese and quesadillas, too. I think I'll skip the scrambled eggs as it seems that the only reason to do them is if you're already doing the hashbrowns and bacon and want to cook all in one appliance.

The ones I'll need actual recipes for are the tamale pie, which is sort of a pizza concept on a cornmeal crust, the Mexican migas (eggs, jalapeno and other mxed up stuff), the Pajeon (Korean scallion pancake), zucchini fritters and s'mores.

His banana bread uses cream cheese & oats and looks amazing. I'm happy with my banana 'cake' recipe (a simple one I got from the TV show "Blue's Clues") but I might try this anyway.

Probably the best for me is Stuffles. Nobody in my family likes the end crust of bread, so I always have a bunch in the freezer and make stuffing (dressing) often. But nobody is a big fan of that, either. Crisped up in a waffle iron it'll be great!!

I also like the idea of jazzing up mayo & butter but keep forgetting to. The rec. here is sriracha & mayo.

(Btw, I already cook prepared box cake mix on a waffle iron, and I mean to try brownies that way. ) show less