The Great American Burger Book
How to Make Authentic Regional Hamburgers at Home
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- Publication Date: April 12, 2016
- Imprint: Stewart, Tabori & Chang
- Trim Size: 7 1⁄2 x 9 1⁄2
- ISBN: 9781617691829
- Page Count: 240
- Illustrations: 75 color photographs
- Rights: World/All
“What a way to travel through America! George Motz takes us one burger at a time.” —Bobby Flay, host, Food Network
“In the land of the hamburger, George Motz is king, an enthusiastic, knowledgeable, and passionate king.” —Chicago Tribune
Buckle up, burger lovers. You’re in for a ride to hamburger heaven!
The Great American Burger Book showcases 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.
Regional burgers include:
- The tortilla burger of New Mexico
- The classic New York–style pub burger
- The fried-onion burger of Oklahoma
- Hawaii’s Loco Moco
- Iowa’s Loose Meat Sandwich
- The Cuban Frita from Florida
- Minnesota’s Jucy Lucy
- The Pastrami Burger from Utah
- And many, many more!
Motz writes in his introduction, “Across America, burger diversity abounds. The unique flavors and textures of our best burgers run deep, and they begin with the regional methods by which burgers are cooked, well before toppings (both traditional and far-out) are introduced. In my many years of research around the country I have discovered that burgers can be smoked, stuffed, smashed, steamed, deep-fried, grilled, breaded, and poached. . . . They are mouthwatering variations on a theme.”
Motz provides expert instruction, tantalizing recipes, and vibrant color photography to help you create unique versions on America’s favorite dish in your own home. This is the perfect gift for the burger lover in your life—or for yourself!
Paula Forbes, Epicurious.com —
For true burger obsessives, there is no other cookbook.
“What a way to travel through America! George Motz takes us one burger at a time. I'll be locked on the Green Chile Cheeseburger page for my lesson from New Mexico."Bobby Flay —
"In the land of the hamburger, George Motz is king, an enthusiastic, knowledgeable, and passionate king who brings us not only the meat but heart and soul.”Rick Kogan, Chicago Tribune —
“This book does everything a great cookbook should: it tells the story of a food, places it regionally, and provides techniques, recipes, and photography to help you re-create in your kitchen what the author has created in your imagination. Motz travels the country to discover an astonishing variety of burgers (poached?! who’d have thought?) and gives us a proud tribute to one of the most lovingly embraced foods in America.”Michael Ruhlman, best-selling author of Soul of a Chef and Ruhlman’s Twenty: A Culinary Manifesto —
About the author
George Motz, Emmy Award–winning filmmaker and founder of the Food Film Festival, is the author of Hamburger America and was hailed by the New York Times as a leading authority on hamburgers. His media credits include hosting Burger Land and Made in America (Travel Channel), and he has been a guest on Inside Edition, CBS, CNN, Fox News, and PBS, among others. He lives in Brooklyn.