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The Griddle Cookbook: Delicious, Flavor-Packed Recipes for Flat-Top Grilling
By Loïc Hanno and Aimery Chemin
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About this ebook
Experience the art of flat-top grilling with more than 40 flavor-packed recipes from around the world that you can master with the cast-iron griddle in your kitchen or the outdoor griddle in your backyard.
Become a true grilling master with this cookbook that will teach you everything you need to know about flat-top grilling. The Griddle Cookbook offers easy-to-follow recipes that you can make on any griddle you own, whether its cast iron, countertop, or outdoor!
You’ll master indoor and outdoor griddle cooking by learning the different ways to prepare your meats, which grilling utensils to use, and which grill times will achieve the perfect char. Then start trying these simple, step-by-step recipes for restaurant-quality dishes like:
Whether you're preparing a fine dinner in your kitchen or having a backyard barbecue, you can do it all with a griddle and this cookbook—a must-have for both aspiring and seasoned flat-top griddle chefs!
Become a true grilling master with this cookbook that will teach you everything you need to know about flat-top grilling. The Griddle Cookbook offers easy-to-follow recipes that you can make on any griddle you own, whether its cast iron, countertop, or outdoor!
You’ll master indoor and outdoor griddle cooking by learning the different ways to prepare your meats, which grilling utensils to use, and which grill times will achieve the perfect char. Then start trying these simple, step-by-step recipes for restaurant-quality dishes like:
- Barbecue Sirloin Steak
- Tamarind Shrimp
- Mussels with Chorizo
- Chicken Tortillas
- Calamari Satay
- And much more!
Whether you're preparing a fine dinner in your kitchen or having a backyard barbecue, you can do it all with a griddle and this cookbook—a must-have for both aspiring and seasoned flat-top griddle chefs!
Author
Loïc Hanno
Loïc Hanno grew up in the 10th arrondissement of Paris, where on Wednesday afternoons he went to the district of Strasbourg-Saint-Denis to taste authentic shawarmas and falafels. He would also visit Belleville, where he feasted on pho soup and any other Asian specialty. Suffice it to say that he tasted global flavors without crossing a single border! Once grown up, he traveled extensively and squatted in the kitchens of restaurants around the world to come back full of memories with a thousand flavors.
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Book preview
The Griddle Cookbook - Loïc Hanno
Cover: The Griddle Cookbook, by Loïc Hanno and Aimery Chemin
The Griddle Cookbook
Delicious, Flavor-packed Recipes for Flat-Top Grilling
Loïc Hanno
The Griddle Cookbook by Loïc Hanno and Aimery Chemin, Ulysses PressINTRODUCTION
Cooking on the griddle is easier than it seems. During my travels, I discovered the extraordinary variety of flavors that a griddle can bring out in food from all over the world. It’s my goal to share what I’ve learned from these journeys so you, too, can explore a simple, healthy, and rich way of cooking.
LOÏC HANNO
Loïc Hanno grew up in the 10th arrondissement of Paris. On Wednesday afternoons, he visited the Strasbourg-Saint-Denis district to taste authentic shawarmas and falafels. He also visited Belleville, where he feasted on pho soup and any other Asian specialties he uncovered. Suffice it to say, he tasted global flavors without crossing a single border! As an adult, he traveled extensively and frequented restaurant kitchens around the world, and then returned home full of memories with a thousand flavors.
THE BASICS
In addition to selecting choice ingredients, it’s very important to apply precise cooking methods when using the griddle to avoid tough meat, dry fish, or soggy vegetables.
Using an electric or cast-iron griddle is simple, with just a few essential techniques and a convenient cooking method. Make sure your knives are sharp so you can precisely chop, cut, and slice your ingredients and minimize the risk of injury. Remember: always degrease the griddle after use, and—above all—share your griddle cooking with friends!
Utensils
Tamarind paste
Garlic
Worcestershire sauce
Ginger
Banana leaves
Lemongrass
Jalapeño peppers
Tandoori spices
Cilantro
Tahini
Bird's eye chile
Red curry paste
Rice vinegar
Kalamata olives
Sate
Garam masala
Pomegranate molasses
Shrimp paste
Peanuts
Moroccan chile
Dried bonito flakes
Limes
Oyster sauce
Coconut milk
Green peppercorns
Bok choy
Asian beer
Gochujang
Sake
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