Synopses & Reviews
Acclaimed food writer and cultural historian John T. Edge continues his sumptuous feast of a series on iconic American foods with recipes included.
With Fried Chicken and Apple Pie, John T. Edge launched a series of short books that celebrate American culture through the lore of our favorite foods. Now, with Hamburgers & Fries, Edge continues his quest to discover the very essence of America through the dishes we love and cherish.
Across the nation, from backyard barbecues to Big Macs, Edge follows the evolution of the burger from frugal repast to deluxe treat, but always with a celebration of American brawn and freedom. He revisits Depression-era days, when most hamburgers were extended with bread crumbs, and goes on to trace the arc of the American experience that leads us to the haute burgers of today, with foie gras at their centers and selling for $50 apiece. Best of all, the acclaimed food writer gives us fifteen recipes for the best burger we've ever sunk our teeth into.
"Despite the recent upwelling of carb-consciousness and fast-food condemnation, seasoned food writer Edge proclaims that America is on the verge of 'a burger renaissance.' In his latest tribute to American food favorites, Edge (Fried Chicken; Apple Pie) traces the history of the burger from its Mongolian origins to its current status as a symbol of American culture. Edge's book takes him across the nation, from Connecticut to Hawaii, visiting famous burger joints and diners in search of testaments to the dish's iconic status. Along the way, he discovers numerous variations, including the 'Jucy Lucy,' a Minneapolis burger stuffed with cheese and topped with grilled onions, and the Cuban 'fritas' from Miami, which features a paprika-spiced patty topped with crispy potato slivers. Edge's savory descriptions of these 'three-napkin juicy' burgers make even strange creations like the San Antonio bean burger-which is layered with refried beans, corn chips and Cheez Whiz-sound tasty. For readers eager to try some of these concoctions, Edge has included recipes as well as his 'Black Book of Burgers,' a directory of the burger joints he visited. An entertaining account of America's best burgers and of the people who serve them, Edge's book reveals the many tantalizing facets of this comfort food. " Publishers Weekly (Copyright Reed Business Information, Inc.)
"When I say that I wished this very short book had been longer, I speak as a satisfied customer anxiously eyeing seconds." New York Times
"Edge travels the country not to explore the gourmet burgers of the new millennium, but to seek out the burger joints that reflect local tastes and the evolution of the beef." Library Journal
Acclaimed food writer and cultural historian Edge continues his sumptuous feast of a series on iconic American foods, with recipes included from across the nation.
About the Author
Edge was born in the little Georgia town of Clinton and has since lived in Athens and Atlanta. His writing has appeared in Cooking Light, NY Times Magazine, Saveur, Southern Living, and others. He's the food writer at Oxford American and the co-author of various books on the South.