Simple griddling

by Shelley Doyle (Editor)

Griddling is the essence of simplicity and contemporary cuisine, with maximum taste and the minimum of effort. Griddling has burst on to the scene, producing healthy and stylish food. This SIMPLE cookbook reveals the secret to griddling meat, fish, vegetables and even desserts!

(Above text from back cover of book.)

96 pages, Spiral-bound

First published January 1, 2005

Reviews

[Alex]

Very well designed cookbook, with pretty much all the useful traits that I like to see in a book that I'm going to be using in the kitchen; spiral-bound so that it will lay flat, not so big that it takes up too much space (9" x 7"), and each recipe is accompanied by a colour photograph. The front and rear leaves of the book are mainly-translucent plastic, to protect the actual pages from splashes etc.

The chapters included are:

Starters and light bites
Meat and poultry
Fish and seafood
Vegetables
Sweet treats

As I only bought the book a couple of days ago I haven't yet had the chance to try any of the recipes, but I hope they do the quality of the publication justice!