title: Waffles (Revised Edition): Sweet and Savory Recipes for Every Meal
author:  Tara Duggan 
description: Tara Duggan is a James Beard Foundation Award-winning food journalist and cookbook author. &nbsp;She wrote&nbsp;Her books include&nbsp;<I>Root to Stalk Cooking: The Art of Using the Whole Vegetable</I>&nbsp;(Ten Speed, 2013),&nbsp;<I>The Blue Bottle Craft of Coffee</I>&nbsp;(Ten Speed, 2012)<I>, The Working Cook</I>&nbsp;and&nbsp;<I>Waffles</I>. <I>The Working Cook </I>was based on her column of the same name in&nbsp;<I>The San Francisco Chronicle</I>, where she was a staff food writer for 10 years. &nbsp;Tara has published work in the&nbsp;<I>New York Times</I>, <I>Food&amp;Wine</I>,&nbsp;<I>Sunset, Chicago Tribune</I>,&nbsp;<I>Denver Post, Toronto Star</I>,&nbsp;<I>Shape</I> and&nbsp;<I>California</I>.<BR><BR> Erin Kunkel is an award-winning food and lifestyle photographer who works around the world, and calls the foggy outerlands of San Francisco home. &nbsp;When she&#39;s not behind the camera, she can be found gardening, cooking, and dreaming of warm-water surf spots.<BR> <BR>&nbsp;
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  ## A Reading Group Gold Selection
  
  
  
  
  
  
  
  
  
  
  
  THE LOVE SEASON
  
  
  
  
  
  By Elin Hilderbrand
  
  
  
  
  
  
  
  
  
  
  
  In Her Own Words
  
  
  
  
  
  • A Conversation with Elin Hilderbrand
  
  
  
  
  
  
  
  
  
  
  
  Food for Thought
  
  
  
  
  
  • “The Dinner Party”
  
  
  
  
  
  © 2006 Cape Cod Times
  
  
  
  
  
  
  
  
  
  
  
  Keep on Reading
  
  
  
  
  
  • Reading Group Questions
  
  
  
  
  
  
  
  
  
  
  
  For more reading group suggestions  
  
  
  visit [www.readinggroupgold.com](http://www.readinggroupgold.com)
  
  
  
  
  
  
  
  
  
  
  
  ![image](../Images/302logo.jpg) ST. MARTIN’S GRIFFIN
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ## ![image](../Images/303.jpg)Food for Thought
  
  
  
  
  
  
  
  
  
  
  
  The Dinner Party
  
  
  
  
  
  She pulled out her blender and added the ingredients for the pots de crème:
  eggs, sugar, half a cup of her morning coffee, heavy cream, and eight ounces
  of melted Scharffen Berger chocolate. What could be easier?
  
  
  
  
  
  —Marguerite Beale,  
  
  
  self-exiled chef in The Love Season
  
  
  
  
  
  
  
  
  
  
  
  Nantucket author Elin Hilderbrand is making dinner. This is not the Black
  Angus steak cheeseburgers and Bartlett corn she would normall