Plancha Pro Techniques and Recipes

Description

TAKE YOUR HIGH-HEAT COOKING TO THE NEXT LEVEL!

Versatile and precise, griddle cooking enhances food flavors, producing exquisite crispy textures with minimal fat. This griddle allows you to cook all foods at high temperatures without the risk of flare-ups: meats, vegetables, breakfast classics, exotic recipes, and much more.

Steven Raichlen, an internationally renowned author and culinary expert, shares his knowledge step-by-step: equipment, techniques, traditions, and essential tips to make the griddle an indispensable cooking tool, both indoors and outdoors, depending on the model. With over 100 tempting recipes and variations, this book transforms the way you cook.

Try the sumptuous A5 Wagyu strip loin, which made Steven an unconditional fan. On a classic grill, this extremely rich steak would melt into a pool of fat; on a perfectly mastered griddle, it becomes a decadent piece of beef. The recipe is on page 140!

Plancha Pro Techniques and Recipes

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TAKE YOUR HIGH-HEAT COOKING TO THE NEXT LEVEL! Versatile and precise, griddle cooking enhances food flavors, producing exquisite crispy textures... Read more

SKU: 920527
Barcode: 9782761968065

37.95 $

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  • Dispatch scheduled for tomorrow | Order within: Jun 27, 2026 23:59:00 -0400

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    Description

    TAKE YOUR HIGH-HEAT COOKING TO THE NEXT LEVEL!

    Versatile and precise, griddle cooking enhances food flavors, producing exquisite crispy textures with minimal fat. This griddle allows you to cook all foods at high temperatures without the risk of flare-ups: meats, vegetables, breakfast classics, exotic recipes, and much more.

    Steven Raichlen, an internationally renowned author and culinary expert, shares his knowledge step-by-step: equipment, techniques, traditions, and essential tips to make the griddle an indispensable cooking tool, both indoors and outdoors, depending on the model. With over 100 tempting recipes and variations, this book transforms the way you cook.

    Try the sumptuous A5 Wagyu strip loin, which made Steven an unconditional fan. On a classic grill, this extremely rich steak would melt into a pool of fat; on a perfectly mastered griddle, it becomes a decadent piece of beef. The recipe is on page 140!

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