Hamburger America Completely Revised And Updated Edition

Author: George Motz
Publisher: Hachette UK
ISBN: 9780762442348
Size: 11.36 MB
Format: PDF, Docs
View: 40

America's hamburger expert George Motz returns with a completely updated edition of Hamburger America, now with 150 establishments where readers can find the best burgers in the country. George Motz has made it his personal mission to preserve America's hamburger heritage, and his travelogue spotlights the nation's best roadside stands, nostalgic diners, mom-n-pop shops, and college town favorites--all with George's photographs and commentary throughout. Whether you're an armchair traveler, a serious connoisseur, or curious adventurer, Hamburger America is an essential resource for reclaiming this precious slice of Americana.

The Great American Burger Book

Author: George Motz
Publisher: Abrams
ISBN: 9781613129425
Size: 18.19 MB
Format: PDF, ePub
View: 92

The Great American Burger Book is the first book to showcase a wide range of regional hamburger styles and cooking methods. Author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, and deep-fry burgers based on signature recipes from around the country. Each chapter is dedicated to a specific regional burger, from the tortilla burger of New Mexico to the classic New York–style pub burger, and from the fried onion burger of Oklahoma to Hawaii's Loco Moco. Motz provides expert instruction, tantalizing recipes, and vibrant color photography to help you create unique variations on America's favorite dish in your own home. Recipes feature regional burgers from: California, Connecticut, Florida, Hawaii, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Utah, and Wisconsin.

The Hamburger

Author: Josh Ozersky
Publisher: Yale University Press
ISBN: 9780300151251
Size: 20.44 MB
Format: PDF, ePub
View: 92

Originally published in hardcover in 2008.

Donut Nation

Author: Ellen Brown
Publisher: Hachette UK
ISBN: 9780762456055
Size: 13.56 MB
Format: PDF, Mobi
View: 24

Donuts are America's favorite treat and, in Donut Nation, Ellen Brown travels the United States in search of the best donut shops. From beloved mom-and-pop establishments and roadside cafes to innovative boutiques and artisanal restaurants, there are more than seventy hand-crafted donut shops to take you from Maine to Arizona. Perfect for the cross-country explorer or home chef, it also includes mouthwatering recipes for donuts like Orange-Pistachio Cake, Maple Bacon, and Strawberry-Buttermilk. Donut Nation is a one-of-a-kind trip to the heart of an American classic.

Barbecue Sauces Rubs And Marinades Bastes Butters Glazes Too

Author: Steven Raichlen
Publisher: Workman Publishing
ISBN: 9781523502189
Size: 20.66 MB
Format: PDF, ePub, Mobi
View: 22

Barbecue sauces, rubs, and marinades are every griller’s secret weapon—the flavor boosters that give grilled food its character, personality, depth, and soul. Steven Raichlen, America’s “master griller” (Esquire), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America’s own barbecue belt. There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It’s the essential companion cookbook for every at-home pitmaster looking to up his or her game.

On Food And Cooking

Author: Harold McGee
Publisher: Simon and Schuster
ISBN: 1416556370
Size: 11.48 MB
Format: PDF, ePub, Docs
View: 94

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.