Project Griddle The Versatile Art of Grilling on a Flattop
Aus der Reihe
Workman Adult
11,99 €
inkl. gesetzl. MwSt.Beschreibung
Produktdetails
Verkaufsrang
36087
Format
ePUB 3
Kopierschutz
Ja
Family Sharing
Ja
Text-to-Speech
Ja
Erscheinungsdatum
29.04.2025
Verlag
Workman Publishing CompanySeitenzahl
256 (Printausgabe)
Dateigröße
32333 KB
Sprache
Englisch
EAN
9781523528899
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.
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.
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