Awesome cookbook author. He has well written recipes with generally easily accessible ingredients. I like that he tells you how to take care of your griddle as well as how to cook on it. I do wish there were more pictures because some recipes could use a visual.

"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 that embraces history, geography, and anthropology, with plenty of practical cooking techniques and nearly 80 hunger-inducing recipes."

Oooh this was a fun one. I love a good cookbook, and this one hit all the right notes: history and cultural importance of griddles, diverse and interesting recipes, and a thorough explanation of the tools that will help the home chef elevate their griddling experience. I wish there were more photos though- the ones inside were good, but there could definitely have been more included.

I'm looking forward to trying some of these techniques and recipes!

I received a free audiobook copy of this book from NetGalley in exchange for a fair review.

I received a copy of this eBook from netGalley for a honest review.

I was disappointed in this cookbook. It seemed to be made for a more serious griddle chef then a home cook. There weren't enough pictures to get an idea of what was being made in the book. A better book for someone with an established griddle in their life.

This book made me hungry from page one. Everything you want and need to know about cooking on a griddle and so many wonderful and tasty recipes to use over and over again. There is so much useful information in this book that will help you to cook on your griddle with ease.

The great photos had me running to the kitchen to start cooking. The recipes are easy to follow, ingredients you can easily get or have on hand and the results will have your family and friends coming back for more. This is a book I will be able to use time and again. A timeless and tasty cookbook.

Thank you NetGalley and Workman Publishing Company for giving me the opportunity to read and review this book.

I have a weakness for outstanding cookbooks, and this is top of the list. This book is packed with everything that anyone wanting to cook on a griddle can need. The author gives us a wonderful history of using a griddle. He tells
us tools we need and how to prepare our griddles to use. The recipes are outstanding and a wide variety. They include everything from breakfast to desserts and everything in between. Each recipe is detailed and so easy to follow, even for beginners like me. You will find recipes for things you wouldn't expect on the griddle like fried rice & french toast. We found some family favorites like chicken Fingers and Tapas Bar Shrimp. You're sure to find your own favorite as you want to try every yummy recipe. You're going to love this amazing book.

As with all of Raichlen's books, Project Griddle is filled with deliciousness -- gorgeous photos, recipes stretching from breakfast to desserts, a primer on the how, why, and where of griddles, and tips aplenty. Most useful: the section on how to prep a griddle before the first use and clean it without damaging it. A terrific addition to the cookbook shelf!

Thanks to NetGalley and the publisher for this digital ARC.

From grills to smokers, Steven Raichlen has been the face of barbecue and outdoor cooking on public television for decades and now he brings his expertise to a flattop. Those already familiar with his prior books or shows, should find his recognizable style in this book. This isn't exactly a griddle 101 in that there are no step-by-step illustrations, just some photos of the finished foods. The book begins, like many cookbooks with an intro section, in this case covering different kinds of griddles, the tools frequently used, cleaning the griddle and even some anecdotes and advantages of griddles over other cooking surfaces (i.e. shrimp don't fall thru grates). The sections that the recipes are broken down to are: breakfast, tapas, sandwiches, burgers and sausages, flatbreads and tortilla dishes, meat, poultry, seafood, vegetables, rice and tofu, and desserts. In addition to the standard recipe format of ingredients and instructions, most recipes are followed by tips in "what else" and "what's more" entries. And for ideas to combine the recipes, there are feast menus in most chapters that include a breakdown of prep (night before, pre-griddling prep, and an order to optimally cook the dishes) for a multi-dish meal featuring the recipes of that chapter. I do hope there will be a tv series that accompanies this book so that I can watch him make these dishes, but I enjoyed the book on its own and can't wait to try several of these recipes myself.
I received advanced access to this book thru NetGalley (for which I want to thank NetGalley and the publisher, Workman Publishing Company) for an honest review. The opinion expressed here is my own.

This book was very captivating. I highly recommend this book. It's a very easy read and worth reading