Hamburgers and Fries

Front Cover
Penguin, Jun 23, 2005 - Social Science - 208 pages
8 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.

 

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Review: Hamburgers and Fries

User Review  - Julia Rojas - Goodreads

This book was ok. It has facts and recipes in it. Some of the recipes sound delicious. I liked the restaurant list at the end. This book gets the low rating because it was kind of boring. Read full review

Review: Hamburgers and Fries

User Review  - Minneapolani - Goodreads

I love John T Edge, and think that overall, his books are great, but this one has more books on the topic to compare itself to, and I find it falls in the middle of the pack, burger book wise. Read full review

Contents

The 21stcentury Burger
1
Mongols on the Move
11
Hard Time Onions
24
On the Slug Trail
32
FairyTale Burgers
41
Proselytizing for Pimento Burgers
49
Lessons in Fluid Dynamics
57
Mapping a Microclimate
66
Beef on the Loose
96
Fidels Fritas
106
Ollie the Grouch
115
DeepFried Memphis
123
Do the Loco Moco
133
Going for Baroque
143
Philadelphia Frydom
157
Ruminations on a Squealer
167

Fritos Shypokes and Chihuahuas
79
Copping a Chile Buzz
87

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About the author (2005)

John T. Edge, a five-time James Beard Award nominee, writes the monthly "United Tastes" for "The New York Times". His work for "Saveur "and other magazines has been featured in seven editions of the "Best Food Writing" compilations. He runs the Southern Foodways Alliance at the University of Mississippi. His last book was Algonquin's "Southern Belly: The Ultimate Food Lover's Companion to the South". Mr. Edge lives with his wife and son in Oxford, Mississippi.

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