{"product_id":"project-griddle-the-versatile-art-of-grilling-on-a-flattop","title":"Project Griddle: The Versatile Art of Grilling on a Flattop (Spiral Bound)","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tSteven Raichlen is the author of the \n\u003ci\u003eNew York Times\u003c\/i\u003e bestselling Barbecue! Bible(R) cookbook series, which includes the new \n\u003ci\u003eBrisket Chronicles;\u003c\/i\u003e\n\u003ci\u003eProject Fire;\u003c\/i\u003e\n\u003ci\u003eBarbecue Sauces, Rubs, and Marinades\u003c\/i\u003e; \n\u003ci\u003eProject Smoke\u003c\/i\u003e; \n\u003ci\u003eThe Barbecue Bible\u003c\/i\u003e; and \n\u003ci\u003eHow to Grill\u003c\/i\u003e. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series \n\u003ci\u003eSteven Raichlen's Project Fire, Project Smoke\u003c\/i\u003e; \n\u003ci\u003ePrimal Grill\u003c\/i\u003e; and \n\u003ci\u003eBarbecue University\u003c\/i\u003e; the French language series \n\u003ci\u003eLe Maitre du Grill\u003c\/i\u003e, and the Italian series \n\u003ci\u003eSteven Raichlen Grills Italy\u003c\/i\u003e. Raichlen has written for the \n\u003ci\u003eNew York Times\u003c\/i\u003e, \n\u003ci\u003eEsquire, \u003c\/i\u003e and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This book is really awesome, containing all the techniques, cooking styles, recipes, and ideas you could possibly want for griddle excellence. Whatever type of griddle you have, you should absolutely pick up this book.\"-- \n\u003ci\u003e\u003cb\u003eFood \u0026amp; Wine, Staff Favorite Products\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Griddling is not just for pancakes anymore. This is a new way to cook on your grill: griddling on your flattop [with] lots of great recipes.\" \n\u003cbr\u003e -- \n\u003ci\u003e\u003cb\u003eAmazon, Best Cookbooks of the Year, as discussed on CBS Mornings\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tINTRODUCTION \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e Ch. 1: BREAKFAST \n\u003cbr\u003e Bacon Meets Griddle \n\u003cbr\u003e Prosciutto Bacon \n\u003cbr\u003e\n\u003ci\u003eGriddle Feast--Lumberjack Breakfast\u003c\/i\u003e\n\u003cbr\u003e Jake's Breakfast Sausage \n\u003cbr\u003e Dirty Fried Eggs \n\u003cbr\u003e Bacon and Eggs in a Hole \n\u003cbr\u003e Jared's Bacon, Egg, and Donut Breakfast Sandwich \n\u003cbr\u003e Limoncello Pancakes \n\u003cbr\u003e Very French Toast \n\u003cbr\u003e Not Your Usual Hash Browns \n\u003cp\u003e\u003c\/p\u003e Ch. 2: TAPAS \n\u003cbr\u003e Bacon-Grilled Dates \n\u003cbr\u003e Tapas Bar Mushrooms with Garlic Parsley Lemon Butter \n\u003cbr\u003e Manchego Cheese Crisps \n\u003cbr\u003e Griddled Figs and Halloumi Cheese \n\u003cbr\u003e Fire Crackers (Griddled Saltines with Hot Paprika and Goat Cheese-Filled Piquillo Peppers) \n\u003cbr\u003e A New Patatas Bravas \n\u003cbr\u003e Tapas Bar Shrimp (Grilled Shrimp with Shishito Peppers) \n\u003cbr\u003e\n\u003ci\u003eGriddle Feast--a Tapas Cocktail Party \u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e Ch. 3: SANDWICHES \n\u003cbr\u003e BLT and Company \n\u003cbr\u003e Grilled Cheese and Then Some \n\u003cbr\u003e A New Croque Monsieur \n\u003cbr\u003e The Midnighter (Cuban Ham, Cheese, Pork, and Pickle Sandwich) \n\u003cbr\u003e Muffuletta New Orleans Cold Cut Sandwich \n\u003cbr\u003e Cheesesteaks North and South \n\u003cbr\u003e Polpetti Po' Boy (The Smashed Meatball Sub) \n\u003cbr\u003e Chopped Cheese \n\u003cbr\u003e\n\u003ci\u003eGriddle Feast--A Diner Lunch\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e Ch. 4: BURGERS AND SAUSAGES \n\u003cbr\u003e Smash Burgers with Raichlen's Special Sauce \n\u003cbr\u003e Burgers au Poivre \n\u003cbr\u003e Kalbi Burgers (in the Style of Korean Beef Ribs) \n\u003cbr\u003e Lamb Burger \"Hoagie\" \n\u003cbr\u003e Zuzu's Beef, Lamb, and Pine Nut Sliders with Yogurt and Tahini \n\u003cbr\u003e Musa's Adena Kebab (Chili-Laced Lamb \"Sliders\") \n\u003cbr\u003e Vietnamese Pork Meatballs (Bun Cha) \n\u003cbr\u003e \"Hot\" Dog, Really (Griddled with Jalapeños and Pepper Jack Cheese) \n\u003cbr\u003e\n\u003ci\u003eGriddle Feast--A Tailgate Party\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e Ch. 5: FLATBREADS AND TORTILLA DISHES \n\u003cbr\u003e Smoked Paprika Garlic Bread \n\u003cbr\u003e Jalapeño Cheddar Arepas \n\u003cbr\u003e Piadina (Italian Mortadella \"Quesadilla\") \n\u003cbr\u003e Almost Khachapuri (Georgian-Style Egg and Cheese Tortilla) \n\u003cbr\u003e Totopos (Tortilla Crisps) \n\u003cbr\u003e Tostadas (Open-Face Crispy Tortillas Three Ways) \n\u003cbr\u003e Loaded Quesadillas \n\u003cbr\u003e Tortillas con Queso Fundido (Griddled Cheese and Chorizo Tortillas) \n\u003cp\u003e\u003c\/p\u003e Ch. 6: MEAT \n\u003cbr\u003e A5 Wagyu Strip Steak \n\u003cbr\u003e Griddled Rib Eyes with Pepperoncino Chimichurri \n\u003cbr\u003e Sirloin with Foie Gras (Solomillo con Foie) \n\u003cbr\u003e Carne Asada Tacos (Mexican Seared Beef Tacos) \n\u003cbr\u003e Pinchos Moruños (Moorish Pork Kebabs) \n\u003cbr\u003e Barbecue Flavor Pork Chops \n\u003cbr\u003e Fire Eater Lamb Chops (Spiced with Cumin and Red Pepper in the Style of Western China) \n\u003cp\u003e\u003c\/p\u003e Ch. 7: POULTRY \n\u003cbr\u003e Chicken Fingers for Grown-ups \n\u003cbr\u003e Brick Chicken with Crispy Herbs and Tomato-Olive Salsa \n\u003cbr\u003e Korean Flavor Chicken Thighs \n\u003cbr\u003e Chicken Thighs with Alabama White Sauce \n\u003cbr\u003e Sesame Soy Chicken in the Style of a Japanese Steakhouse \n\u003cbr\u003e Chicken Spiedies (Greek-American Chicken Kebabs) \n\u003cbr\u003e Crispy Skin Duck Breasts with Cherry Relish \n\u003cp\u003e\u003c\/p\u003e Ch. 8: SEAFOOD \n\u003cbr\u003e Sole Meunière with Brown Butter \n\u003cbr\u003e Candied Salmon \n\u003cbr\u003e Sesame Seared Tuna \n\u003cbr\u003e A New Fish Sandwich \n\u003cbr\u003e Teppan Yaki Shrimp \n\u003cbr\u003e Scallops with Marcona Almond Picada \n\u003cbr\u003e Charm City Crabcakes \n\u003cp\u003e\u003c\/p\u003e Ch. 9: VEGETABLES, RICE, AND TOFU \n\u003cbr\u003e Plancha Potato Chips \n\u003cbr\u003e Latkes (Jewish Potato Pancakes) \n\u003cbr\u003e Smash Browns (aka Smashed Potatoes) \n\u003cbr\u003e Zucchini Pancakes with Serrano and Mint \n\u003cbr\u003e Teppan Yaki Zucchini \n\u003cbr\u003e Torpedo Onions with Toasted Almonds and Balsamic Glaze \n\u003cbr\u003e Onion Volcano \n\u003cbr\u003e Acorn Squash with Bacon and Maple Syrup \n\u003cbr\u003e Fried Rice and Company \n\u003cbr\u003e Char Siu Tofu (Chinese Barbecue Style) \n\u003cbr\u003e\n\u003ci\u003eGriddle Feasts: A Teppan Yaki Dinner \u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e Ch. 10: DESSERTS \n\u003cbr\u003e Burnt Peaches with Sour Cream and Brown Sugar \n\u003cbr\u003e Peppered Pineapple with Mezcal Whipped Cream \n\u003cbr\u003e Caramelized Pears with Chocolate and Almonds (A New Pears Belle Helene) \n\u003cbr\u003e Torrijas (Spanish \"French\" Toast) \n\u003cbr\u003e Chocolate Banana French Toast \n\u003cbr\u003e Crêpes and Co. \n\u003cp\u003e\u003c\/p\u003e INDEX \n\u003cbr\u003e ACKNOWLEDGMENTS \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\" \n\u003cbr\u003e -- \n\u003ci\u003e\u003cb\u003eAlbany Times-Union, Best Cookbooks of 2025\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Hunger-inducing recipes for breakfast, lunch, dinner, even dessert.\" \n\u003cbr\u003e -- \n\u003ci\u003e\u003cb\u003eOrange County Register\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eFrom America's bestselling grilling authority, an essential guide to griddles, including delicious recipes and the dos and don'ts of grilling. \u003c\/b\u003e\n\u003cb\u003eNamed one of Amazon's Best Cookbooks of the Year\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e 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. \n\u003ci\u003eProject Griddle\u003c\/i\u003e 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. \n\u003cp\u003e\u003c\/p\u003e 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.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Workman Publishing","offers":[{"title":"Default Title","offer_id":51085981942038,"sku":"SPTM-9781523528875","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781523528875_spiral.png?v=1774949663","url":"https:\/\/lusper.myshopify.com\/products\/project-griddle-the-versatile-art-of-grilling-on-a-flattop","provider":"Lusperbooks","version":"1.0","type":"link"}