{PDF} the Great American Burger Book: How to Make Authentic Regional Hamburgers at Home Ebook Free Download

THE GREAT AMERICAN BURGER BOOK: HOW TO MAKE AUTHENTIC REGIONAL HAMBURGERS AT HOME PDF, EPUB, EBOOK

Cook the burgers in a skillet or outside on the grill, preferably in the rain. Make sure you thoroughly and thoughtfully press the edges of the two patties together to seal in the cheese stuffing, which keeps the meat juicier. Spread your favorite burger sauce over the bun. With a little bit of basil leaves, and some olive oil, you will drooling all over yourself while you eat these. Enjoy the summer while you can. They are correct! Here's how they do it in the Show Me state. Serve them on toasted sourdough or ciabatta buns. Several cities claim to have the best lamb burgers, but our New York-area readers spoke the loudest and longest about theirs. So here's to you, Big Apple! This is the closest I have come to the real deal. Serve each with American cheese, dill pickle slices, and Dusseldorf mustard. Serve with 'the works' onions, relish, mustard, ketchup, mayo on toasted English muffins. Pineapple slices, French-fried onions, bacon, cheese, and bbq sauce get the job done here! Chipotle peppers, adobo sauce, liquid smoke, Worcestershire sauce, and grill seasoning create a smokey taste sensation. They are packed with flavor! A fun twist on barbecued burgers! America's 14 Best Regional Burgers. By Carl Hanson Updated October 20, Pin ellipsis Share. Start Slideshow. View Recipe this link opens in a new tab. Image zoom. More Lamb Burger Recipes. If you're serious about making bread at home, it involves keeping a starter alive , not to mention learning the fine art of proofing, kneading, and shaping. It's not the most intuitive process. But baker Sarah Black walks you through it, step-by-step, starting with the simplest bread she can a basic white loaf and building on that in terms of flavor, texture, and shape. If you're looking for a book that will ease you into bread making or a break from the super bro-y bread books of recent years this is it. Houghton Mifflin Harcourt: February 2. What happens to food when cultures collide? Delicious, delicious things. A great book whether you're new to Korean food or looking for recipes for old favorites, Koreatown will have you running to your local Asian grocery to stock up on rice cakes, gochujang, and kimchi. Or, better yet, making your own kimchi from scratch. Recipes range from classics, to Hong and Rodbard's modern take on dishes, to recipes for chef interpretations. A little bit Southern, a little bit Mexican, and a whole lot of barbecue: Texas food is a unique and delicious, and wildly popular blend of cuisines all its own. Fajitas, queso, chili, cornbread and more are all here. As a bonus, you'll pick up some history and culture along the way—including recommendations for chef profiles, road trip pit stops, and a primer on Texas barbecue—but I won't blame you if you flip straight to the pecan pie recipe. Oxmoor House: February 9. Cookbook author Anjali Pathak is the granddaughter of the founders of the Patak's brand of Indian ingredients, so she grew up surrounded by the flavors of India. But the subtitle of this book is "Classic Dishes for a New Generation": these are lightened, vegetable-forward dishes that reflect how we cook today. Recipes include dishes like a spicy roasted squash stuffed with feta, mint, and sun-dried tomatoes, or Indian-spiced smoked ribs, or a roasted hazlenut and cardamom ice cream. The recipes in The Indian Family Kitchen aren't as simple as the ones in last fall's Made In India , but they are definitely a good place to start for someone looking to get into Indian cooking. Is Midwestern food finally starting to get its due? If Minnesota chef Lenny Russo has his way, it will. Heartland takes the same locally-grown ethos—"farm-forward," Russo calls it—that propelled Californian and later Southern cuisine to national popularity and applies it to Midwestern cooking. Paul ,. Burgess Lea Press: March 1. Serious question: Is there anything better than a juicy grilled steak, dripping with chimichurri, and a glass of decent red wine enjoyed outside? Greg and Gabi Denton don't think so, and they've been championing the grilling traditions of Latin America at their Portland, Oregon restaurant Ox for four years now. But Around the Fire is more than just a book about the joys of the grill: it also highlights Ox's innovative vegetable dishes as well as Gabi Denton's tremendous desserts. This is one of the must-read restaurant cookbooks of Ten Speed Press: March Anyone who has scratched past the surface of Italian cooking can tell you it's not just one cuisine, but many. Regional variations mean the same dish can be unrecognizable to cooks from separate corners of the country. Here, journalist Katie Parla and photographer Kristina Gill go deep on the ancient and modern foods of Italy's capital city, where the traditions are as unique as the city is historic. Recipes run from the city's classic cacio e pepe and fried rice suppli to contemporary contributions from Rome's new generation of chefs. Clarkson Potter: March Whatever its magic, some of the best foods in the world come in bowls. In this cookbook, Lukas Volger explores vegetarian versions of the best bowl foods from around the globe. Chapters are divided into choice of carbohydrate: wheat noodles, rice and rice noodles, whole grains, etc. There are specific recipes in here, of course, but there are also enough individual sauce and topping recommendations for the adventurous cook to customize their bowls. Maybe it's you. Maybe it's someone you know. But I'm willing to bet that there's a kombucha fan in your life who could save a ton of money by making the stuff at home. Epicurious Spring Cookbook Preview, | Epicurious

Serve each with American cheese, dill pickle slices, and Dusseldorf mustard. Serve with 'the works' onions, relish, mustard, ketchup, mayo on toasted English muffins. Pineapple slices, French-fried onions, bacon, cheese, and bbq sauce get the job done here! Chipotle peppers, adobo sauce, liquid smoke, Worcestershire sauce, and grill seasoning create a smokey taste sensation. They are packed with flavor! A fun twist on barbecued burgers! America's 14 Best Regional Burgers. By Carl Hanson Updated October 20, Pin ellipsis Share. Start Slideshow. View Recipe this link opens in a new tab. Image zoom. More Lamb Burger Recipes. More Chicken Burger Recipes. Replay gallery. Pinterest Facebook. A little bit Southern, a little bit Mexican, and a whole lot of barbecue: Texas food is a unique and delicious, and wildly popular blend of cuisines all its own. Fajitas, queso, chili, cornbread and more are all here. As a bonus, you'll pick up some history and culture along the way—including recommendations for chef profiles, road trip pit stops, and a primer on Texas barbecue—but I won't blame you if you flip straight to the pecan pie recipe. Oxmoor House: February 9. Cookbook author Anjali Pathak is the granddaughter of the founders of the Patak's brand of Indian ingredients, so she grew up surrounded by the flavors of India. But the subtitle of this book is "Classic Dishes for a New Generation": these are lightened, vegetable-forward dishes that reflect how we cook today. Recipes include dishes like a spicy roasted squash stuffed with feta, mint, and sun-dried tomatoes, or Indian-spiced smoked ribs, or a roasted hazlenut and cardamom ice cream. The recipes in The Indian Family Kitchen aren't as simple as the ones in last fall's Made In India , but they are definitely a good place to start for someone looking to get into Indian cooking. Is Midwestern food finally starting to get its due? If Minnesota chef Lenny Russo has his way, it will. Heartland takes the same locally-grown ethos—"farm-forward," Russo calls it—that propelled Californian and later Southern cuisine to national popularity and applies it to Midwestern cooking. Paul ,. Burgess Lea Press: March 1. Serious question: Is there anything better than a juicy grilled steak, dripping with chimichurri, and a glass of decent red wine enjoyed outside? Greg and Gabi Denton don't think so, and they've been championing the grilling traditions of Latin America at their Portland, Oregon restaurant Ox for four years now. But Around the Fire is more than just a book about the joys of the grill: it also highlights Ox's innovative vegetable dishes as well as Gabi Denton's tremendous desserts. This is one of the must-read restaurant cookbooks of Ten Speed Press: March Anyone who has scratched past the surface of Italian cooking can tell you it's not just one cuisine, but many. Regional variations mean the same dish can be unrecognizable to cooks from separate corners of the country. Here, journalist Katie Parla and photographer Kristina Gill go deep on the ancient and modern foods of Italy's capital city, where the traditions are as unique as the city is historic. Recipes run from the city's classic cacio e pepe and fried rice suppli to contemporary contributions from Rome's new generation of chefs. Clarkson Potter: March Whatever its magic, some of the best foods in the world come in bowls. In this cookbook, Lukas Volger explores vegetarian versions of the best bowl foods from around the globe. Chapters are divided into choice of carbohydrate: wheat noodles, rice and rice noodles, whole grains, etc. See all 4 brand new listings. Buy It Now. Add to cart. About this product Product Information 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, tantalising recipes and vibrant colour photography to help you create unique variations on America's favourite dish in your own home. Show more Show less. New New. Last one Free postage. No ratings or reviews yet. Best Regional Burgers in the USA | Allrecipes

Specifications Language English. Customer Reviews. Ask a question Ask a question If you would like to share feedback with us about pricing, delivery or other customer service issues, please contact customer service directly. Your question required. Additional details. Send me an email when my question is answered. Please enter a valid email address. I agree to the Terms and Conditions. Cancel Submit. Pricing policy About our prices. We're committed to providing low prices every day, on everything. So if you find a current lower price from an online retailer on an identical, in-stock product, tell us and we'll match it. See more details at Online Price Match. Related Pages :. Email address. Mobile apps. Walmart Services. Cook the burgers in a skillet or outside on the grill, preferably in the rain. Make sure you thoroughly and thoughtfully press the edges of the two patties together to seal in the cheese stuffing, which keeps the meat juicier. Spread your favorite burger sauce over the bun. With a little bit of basil leaves, and some olive oil, you will drooling all over yourself while you eat these. Enjoy the summer while you can. They are correct! Here's how they do it in the Show Me state. Serve them on toasted sourdough or ciabatta buns. Several cities claim to have the best lamb burgers, but our New York-area readers spoke the loudest and longest about theirs. So here's to you, Big Apple! This is the closest I have come to the real deal. Serve each with American cheese, dill pickle slices, and Dusseldorf mustard. Serve with 'the works' onions, relish, mustard, ketchup, mayo on toasted English muffins. Pineapple slices, French-fried onions, bacon, cheese, and bbq sauce get the job done here! Chipotle peppers, adobo sauce, liquid smoke, Worcestershire sauce, and grill seasoning create a smokey taste sensation. They are packed with flavor! Besides the great and varied recipes it is a pleasure own, hold and use. Thick stock paper. Beautiful and frequent full color images. Great succinct writing. Should last forever. I mean it takes hamburger cooking to an art. A tasty, delicious, glorious, cooking, and eating art. The rest of it the book itself is very tasty icing on a great tasting cake. Kudos to George!!! I just ordered another copy for my son. I thought about getting it in kindle version but a reviewer said the images were out of place. I also ordered the companion hamburger places book. The recipes are fantastic for every burger imaginable. The author takes burgers to another level. What really got me was when my vegetarian wife found a recipe for a veggie burger that is absolutely delicious. He had run across it at a burger joint he was in and had to include it so both of us are happy to have bought this book. Always more you can learn about burgers. This book has a ton of recipes from all over the burger types, like poached, that you never even heard of. It's more about different recipes than about basics of meat selection, grinding, seasoning, grilling styles, etc. If you want a lot of creative great recipes then great. But if you want to dig deeply into the basic art of preparing and cooking a burger there are some other books that focus more on that, although this does cover some of it. Just received this yesterday and I love it.

The Best Burger Cookbooks and Recipes: Meat, Veggie and Vegan Versions | SPY

Spread your favorite burger sauce over the bun. With a little bit of basil leaves, and some olive oil, you will drooling all over yourself while you eat these. Enjoy the summer while you can. They are correct! Here's how they do it in the Show Me state. Serve them on toasted sourdough or ciabatta buns. Several cities claim to have the best lamb burgers, but our New York-area readers spoke the loudest and longest about theirs. So here's to you, Big Apple! This is the closest I have come to the real deal. Serve each with American cheese, dill pickle slices, and Dusseldorf mustard. Serve with 'the works' onions, relish, mustard, ketchup, mayo on toasted English muffins. Pineapple slices, French-fried onions, bacon, cheese, and bbq sauce get the job done here! Chipotle peppers, adobo sauce, liquid smoke, Worcestershire sauce, and grill seasoning create a smokey taste sensation. They are packed with flavor! A fun twist on barbecued burgers! America's 14 Best Regional Burgers. By Carl Hanson Updated October 20, Pin ellipsis Share. Start Slideshow. View Recipe this link opens in a new tab. Image zoom. More Lamb Burger Recipes. More Chicken Burger Recipes. Replay gallery. With the steamed cheeseburger, all the fat ends up pouring off. With the poached burger, the beef fat goes and works into the burger. It's almost like you're eating a toasted bread burger. And when you cook it on the flat top, all the fat goes back into the bread crumbs. It's like a pork patty that has potato starch in it, almost like a reconstituted pork tenderloin. The backstory: "It was invented by a guy in Milwaukee. Wisconsin is known as a dairy state, and for good reason some of the best butter comes from there. Here butter is a condiment, like a pickle. In the book I say to p ut the butter on the bun side, then you marry the bun to the burger. The backstory: " It's a burger with peanuts and mayonnaise. You end up with this crazy profile that is sort of sugar and salt, crunchy and soft, all together in one. They take crushed sundae nuts, throw it into a coffee cup, and stir it with a bit of Miracle Whip, and then ladle it onto the burger. I believe the mix of nuts and the mayo together actually causes the burger to not melt the mayo right away. The backstory: "Places were cooking burgers in a pan, and then the pan created beef grease; and instead of dumping the pan out they just kept going, so they just started throwing the burgers into the grease at a very low temperature. Before it's removed completely, they lift it out of the oil and put a slice of cheese on top, and quickly dip the patty back into the oil so that the hot oil melts the cheese into the patty. The backstory: "It's a true regional anomaly. We know the concept came from German and eastern European immigrants years ago when they came to the Midwest. It's essentially a savory pastry filled with something. Today we know it as the hot pocket. A special one though is the bierock, and you can find something similar at a chain called Runza's. It actually predates the traditional hamburger on a bun by almost fifty years, at least. The backstory: "The guberburger features peanut butter. It's a bit salty and sweet. I tell people to think beef satay. The peanut butter is ladled onto the burger. It'll be kept in some kind of vessel near the grill, so it stay very warm and soupy. You want the peanut butter to be melty. It never really took off. It seemed like it was a stunt food since everyone beyond this one restaurant went out of business. It eventually went out of business. Today's interpretation of that, the Macho Tostado at Chris Madrid's, is a little different in that they fry their own tortilla chips and use cheddar cheese. He described it as a hybrid burger-enchilada plate. The backstory: "Taylor ham is a regional product specific to southern New Jersey. For lack of a better term, it's almost like a garlicky bologna. It's a little smoky and was originally served on breakfast sandwiches. A friend of mine at a place called White Rose decided to throw it on a burger, and the Jersey burger was born. Everyone's doing it now, but he was the first, way back in the '90s.

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