{"product_id":"the-great-american-burger-book-expanded-and-updated-edition-how-to-make-authentic-regional-hamburgers-at-home","title":"The Great American Burger Book (Expanded and Updated Edition): How to Make Authentic Regional Hamburgers at Home","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eGeorge Motz\u003c\/b\u003e is a well-traveled Emmy Award-winning freelance filmmaker, author, and photographer. He has also been called the \"foremost authority on hamburgers\" by the \n\u003ci\u003eNew York Times\u003c\/i\u003e, and \"America's biggest burger name\" by Eater LA. In the spring of 2004, Motz completed \n\u003ci\u003eHamburger America\u003c\/i\u003e, which was nominated in 2006 for a James Beard Award, and was recognized in 2011 by the US National Archives as an integral part of American food history. The film's success led to a state-by-state guide to hamburgers, also titled \n\u003ci\u003eHamburger America: A State-by-State Guide to Great Burger Joints\u003c\/i\u003e. And in 2016, Abrams released his first cookbook, \n\u003ci\u003eThe Great American Burger Book\u003c\/i\u003e. Motz can be seen on his show, \n\u003ci\u003eBurger Scholar Sessions\u003c\/i\u003e, on Complex Media's First We Feast, heading into its sixth season. He lives in Brooklyn.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe definitive guide to creating the most mouthwatering burgers by the \"foremost authority on hamburgers\" (\u003c\/b\u003e\u003ci\u003e\u003cb\u003eNew York Times\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e), Emmy Award-winning filmmaker, YouTube's Burger Scholar, and author George Motz--expanded and updated with new and improved recipes\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eThe Great American Burger Book\u003c\/i\u003e was the first book to showcase a wide range of regional burger styles and cooking methods. In this expanded and updated edition, 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. \n\u003cp\u003e\u003c\/p\u003eEach 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. \n\u003cp\u003e\u003c\/p\u003eMotz's cookbook takes readers on a regional tour of America's best burgers, with recipes 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--as well as such international locations as Australia, Brazil, Denmark, Malaysia, and Turkey. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eThe Great American Burger Book\u003c\/i\u003e is 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, Sheboygan's Brat Burger, and many more. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003ePacked with mouthwatering color photographs\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eMotz, George\u003cbr\u003e\n\u003cb\u003eGeorge Motz\u003c\/b\u003e is a well-traveled Emmy Award-winning freelance filmmaker, author, and photographer. He has also been called the \"foremost authority on hamburgers\" by the \n\u003ci\u003eNew York Times\u003c\/i\u003e and \"America's biggest burger name\" by Eater LA. \n\u003cbr\u003e In the spring of 2004, Motz completed a documentary film \n\u003ci\u003eHamburger America\u003c\/i\u003e, which was nominated in 2006 for a James Beard Award, and was recognized in 2011 by the US National Archives as an integral part of American food history. The film's success led to a state-by-state guide to hamburgers, also titled \n\u003ci\u003eHamburger America: A State-by-State Guide to Great Burger Joints\u003c\/i\u003e. And in 2016, Abrams released his first cookbook, \n\u003ci\u003eThe Great American Burger Book\u003c\/i\u003e. Motz can be seen on his show, \n\u003ci\u003eBurger Scholar Sessions\u003c\/i\u003e, on Complex Media's First We Feast. He lives in Brooklyn.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Motz, George\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harry N. Abrams\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2023-05-09\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Barbecue \u0026amp; Grilling|Cooking|Regional \u0026amp; Cultural|American - General|Cooking|Specific Ingredients|Meat\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, American|United States|Cookbooks|Hamburgers|Cooking (Beef)\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.55 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781419765148\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781419765148\u003c\/p\u003e","brand":"Harry N. 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