The definitive guide to creating the most mouthwatering hamburgers by
America's leading burger expert--expanded and updated with new and
improved recipes
The Great American Burger Book was the first book to showcase a wide
range of regional burger styles and cooking methods. In this new,
expanded edition, author and burger expert George Motz covers
traditional grilling techniques as well as how to smoke, steam, poach,
smash, and deep-fry burgers based on signature recipes from around the
country.
Each chapter is dedicated to a specific regional burger, and includes
the history of the method and details on how to create your own piece of
American food history right at home. Written by Motz, the author of
Hamburger America and hailed by the New York Times as a "leading
authority" on hamburgers, The Great American Burger Book is a regional
tour of America's best burgers.
Recipes feature regional burgers from California, Connecticut, Florida,
Hawaii, Illinois, Indiana, Iowa, Kansas, Massachusetts, Michigan,
Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New
Mexico, New York, North Carolina, Ohio, Oklahoma, Pennsylvania, South
Carolina, Tennessee, Texas, Utah, and Wisconsin. International locations
include: Australia, Brazil, Denmark, Malaysia, and Turkey.
This is a book for anyone who loves a great burger, unique or classic.
And who doesn't love a great burger?
These mouthwatering recipes include Connecticut's Steamed Cheeseburger,
The Tortilla Burger of New Mexico, Iowa's Loosemeat Sandwich, Houston's
Smoked Burger, Pennsylvania's The Fluff Screamer, and Sheboygan's Brat
Burger.
