Daniel Shumski is a writer and editor who has hunted ramen in Tokyo for the Washington Post and tracked down ice cream in Buenos Aires for the Los Angeles Times. Between stints at the Chicago Sun-Times and the Chicago Tribune, he worked for a Midwestern heirloom apple orchard. His first book, Will It Waffle?: 53 Irresistible and Unexpected Recipes to Make in a Waffle Iron, won praise from the New York Times, People magazine, and Food52. He lives in Montreal, where his French is still a work in progress.
"Dan Shumski's genius lies in asking not what his waffler can do
for him, but what he can stuff into his waffle, and following that
question through to all of its delicious conclusions."
--J. Kenji Lopez-Alt, The Food Lab and seriouseats.com
"Whether curious, rebellious, or short on cooking equipment, readers who try recipes such as waffled chicken fingers and red velvet waffle ice cream sandwiches will delight in discovering whether or not they will waffle as promised..."
"WILL IT WAFFLE? Spoiler alert: It will. Cooking everything in a waffle iron turns out to be fun."
--The New York Times
"A book about the only food that matters."
"Break out the waffle iron!"
--People Magazine"Will It Waffle? Why didn't you tell me about this . . . sooner?"--Deb Perelman, smittenkitchen.com
"Pair this book with that waffle iron you never use and some lazy mornings or afternoons for some simple fun in the kitchen."
--KCRW Good Food