Project Griddle: The Versatile Art of Grilling on a Flattop (Spiral Bound)
Project Griddle: The Versatile Art of Grilling on a Flattop (Spiral Bound)
Biographical Note: Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible(R) cookbook series, which includes the new Brisket Chronicles; Project Fire; Barbecue Sauces, Rubs, and Marinades;...
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Workman PublishingType
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Spiral BoundCouldn't load pickup availability
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Biographical Note: Bacon Meets Griddle Prosciutto Bacon Griddle Feast--Lumberjack Breakfast Jake's Breakfast Sausage Dirty Fried Eggs Bacon and Eggs in a Hole Jared's Bacon, Egg, and Donut Breakfast Sandwich Limoncello Pancakes Very French Toast Not Your Usual Hash Browns Ch. 2: TAPAS Bacon-Grilled Dates Tapas Bar Mushrooms with Garlic Parsley Lemon Butter Manchego Cheese Crisps Griddled Figs and Halloumi Cheese Fire Crackers (Griddled Saltines with Hot Paprika and Goat Cheese-Filled Piquillo Peppers) A New Patatas Bravas Tapas Bar Shrimp (Grilled Shrimp with Shishito Peppers) Griddle Feast--a Tapas Cocktail Party Ch. 3: SANDWICHES BLT and Company Grilled Cheese and Then Some A New Croque Monsieur The Midnighter (Cuban Ham, Cheese, Pork, and Pickle Sandwich) Muffuletta New Orleans Cold Cut Sandwich Cheesesteaks North and South Polpetti Po' Boy (The Smashed Meatball Sub) Chopped Cheese Griddle Feast--A Diner Lunch Ch. 4: BURGERS AND SAUSAGES Smash Burgers with Raichlen's Special Sauce Burgers au Poivre Kalbi Burgers (in the Style of Korean Beef Ribs) Lamb Burger "Hoagie" Zuzu's Beef, Lamb, and Pine Nut Sliders with Yogurt and Tahini Musa's Adena Kebab (Chili-Laced Lamb "Sliders") Vietnamese Pork Meatballs (Bun Cha) "Hot" Dog, Really (Griddled with Jalapeños and Pepper Jack Cheese) Griddle Feast--A Tailgate Party Ch. 5: FLATBREADS AND TORTILLA DISHES Smoked Paprika Garlic Bread Jalapeño Cheddar Arepas Piadina (Italian Mortadella "Quesadilla") Almost Khachapuri (Georgian-Style Egg and Cheese Tortilla) Totopos (Tortilla Crisps) Tostadas (Open-Face Crispy Tortillas Three Ways) Loaded Quesadillas Tortillas con Queso Fundido (Griddled Cheese and Chorizo Tortillas) Ch. 6: MEAT A5 Wagyu Strip Steak Griddled Rib Eyes with Pepperoncino Chimichurri Sirloin with Foie Gras (Solomillo con Foie) Carne Asada Tacos (Mexican Seared Beef Tacos) Pinchos Moruños (Moorish Pork Kebabs) Barbecue Flavor Pork Chops Fire Eater Lamb Chops (Spiced with Cumin and Red Pepper in the Style of Western China) Ch. 7: POULTRY Chicken Fingers for Grown-ups Brick Chicken with Crispy Herbs and Tomato-Olive Salsa Korean Flavor Chicken Thighs Chicken Thighs with Alabama White Sauce Sesame Soy Chicken in the Style of a Japanese Steakhouse Chicken Spiedies (Greek-American Chicken Kebabs) Crispy Skin Duck Breasts with Cherry Relish Ch. 8: SEAFOOD Sole Meunière with Brown Butter Candied Salmon Sesame Seared Tuna A New Fish Sandwich Teppan Yaki Shrimp Scallops with Marcona Almond Picada Charm City Crabcakes Ch. 9: VEGETABLES, RICE, AND TOFU Plancha Potato Chips Latkes (Jewish Potato Pancakes) Smash Browns (aka Smashed Potatoes) Zucchini Pancakes with Serrano and Mint Teppan Yaki Zucchini Torpedo Onions with Toasted Almonds and Balsamic Glaze Onion Volcano Acorn Squash with Bacon and Maple Syrup Fried Rice and Company Char Siu Tofu (Chinese Barbecue Style) Griddle Feasts: A Teppan Yaki Dinner Ch. 10: DESSERTS Burnt Peaches with Sour Cream and Brown Sugar Peppered Pineapple with Mezcal Whipped Cream Caramelized Pears with Chocolate and Almonds (A New Pears Belle Helene) Torrijas (Spanish "French" Toast) Chocolate Banana French Toast Crêpes and Co. INDEX ACKNOWLEDGMENTS Brief Description: "Griddles (aka planchas and flattops) are soaring in popularity, and Project Griddle-from Steven Raichlen, America's bestselling grilling authority-is an essential guide for everyone who owns them. Prized for their accessibility and versatility-and because they're so much fun to use-griddles (also known as planchas and flattops) are soaring in popularity. Project Griddle features the trademark Raichlen approach that embraces history, geography, and anthropology, with plenty of practical cooking techniques and nearly 80 hunger-inducing recipes. It traces the history and geography of griddling, from the teppan of Japan to the plancha of Spain to champa grilling in South America. A gear chapter showcases the various types of stand-up and portable flattops and planchas, plus the requisite accessories, how to season and maintain a griddle, how to oil and cook on it, with chefs' shortcuts, and some pitfalls to watch out for. And then there are the recipes-each one as outrageously delicious and foolproof as the last, for classics like the crispiest smash burgers and tapas bar shrimp to an entire suite of heretofore un-grillable foods-egg-and-bacon breakfast feasts, potato latkes, crepes, French toast, and smoky fried rice. It's Project Smoke for griddles-and don't think of buying one without its guidance"-- Review Quotes: "If you own an outdoor flattop griddle, this book is the perfect companion. If you don't, and you get your hands on this, you'll want to. . . . [Griddles allow you] to cook fast and hot without setting off smoke alarms. Relatively easy clean-up and low maintenance add to the appeal. . . . You get everything you need to know about flattops in this slim, well-priced new release." -- Albany Times-Union, Best Cookbooks of 2025 Review Quotes: "Hunger-inducing recipes for breakfast, lunch, dinner, even dessert." -- Orange County Register Publisher Marketing: From America's bestselling grilling authority, an essential guide to griddles, including delicious recipes and the dos and don'ts of grilling. Named one of Amazon's Best Cookbooks of the Year Prized for their accessibility and versatility--and because they're so much fun to use--griddles (also known as planchas and flat-tops) are soaring in popularity. Project Griddle features the trademark Raichlen approach, with plenty of practical cooking techniques and nearly 80 hunger-inducing recipes. It traces the history and geography of griddling, from the teppan of Japan to the plancha of Spain to champa grilling in South America. A gear chapter showcases the various types of stand-up and portable flattops and planchas, plus the requisite accessories, how to season and maintain a griddle, how to oil and cook on it, with chefs' shortcuts, and some pitfalls to watch out for. And then there are the recipes--each one as outrageously delicious and foolproof as the last, for classics like the crispiest smash burgers and tapas bar shrimp to an entire suite of heretofore un-grillable foods--egg-and-bacon breakfast feasts, potato latkes, crepes, French toast, and smoky fried rice. It's Project Smoke for griddles--and don't think of buying one without its guidance. |