by George Motz (Author), Andrew Zimmern (Foreword)
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:
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.”
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by George Motz (Author), Andrew Zimmern (Foreword)
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:
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.”
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