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Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are
Ed Levine and the editors of food blog SeriousEats.com bring you the first Serious Eats book, a celebration of America’s favorite foods, from pizza to barbecue, tacos to sliders, doughnuts to egg sandwiches, and much more. Serious Eats crackles with the energy and conviction that has made the website the passionate, discerning authority on all things delicious since its inception in 2006.
Are you a Serious Eater?
1. Do you plan your day around what you might eat? 2. When you are heading somewhere, anywhere, will you go out of your way to eat something delicious? 3. When you daydream, do you often find yourself thinking about food? 4. Do you live to eat, rather than eat to live? 5. Have you strained relationships with friends or family by dictating the food itinerary—changing everyone’s plans to try a potentially special burger or piece of pie?
Ed Levine, whom Ruth Reichl calls the “missionary of the delicious,” and his SeriousEats.com editors present their unique take on iconic foods made and served around the country. From house-cured, hand-cut corned beef sandwiches at Jake’s in Milwaukee to fried-to-order doughnuts at Shipley’s Do-Nuts in Houston; from fresh clam pizza at Zuppardi’s Pizzeria in West Haven, Connecticut, to Green Eggs and Ham at Huckleberry Bakery and Café in Los Angeles, Serious Eats is a veritable map of some of the best food they have eaten nationwide.
Covering fast food, family-run restaurants, food trucks, and four-star dining establishments, all with zero snobbery, there is plenty here for every food lover, from coast to coast and everywhere in between. Featuring 400 of the Serious Eats team’s greatest food finds and 50 all-new recipes, this is your must-read manual for the pursuit of a tasty life.
You’ll learn not only where to go for the best grub, but also how to make the food you crave right in your own kitchen, with original recipes including Neapolitan Pizza (and dough), the Ultimate Sliders (which were invented in Kansas), Caramel Sticky Buns, Southern Fried Chicken, the classic Reuben, and Triple-Chocolate Adult Brownies. You’ll also hone your Serious Eater skills with tips that include signs of deliciousness, regional style guides (think pizza or barbecue), and Ed’s hypotheses—ranging from the Cuban sandwich theory to the Pizza Cognition Theory—on what makes a perfect bite.
SERIOUS EATS: A COMPREHENSIVE GUIDE TO MAKING AND EATING DELICIOUS FOODEd LevineCoookbook/Food GuideNovember 2011Clarkson PotterISBN: 978-0307720870Part cookbook, part traveling guide, Serious Eats is all food love. Created by the people behind the popular website, this self-style comprehensive guide does a quick decent job of rounding up where to go to find the best good grub and how to go about making it yourself.The introduction by Ed Levine is a quirky celebration of all things food, but not "foodie", in appreciating great meals, good ingredients and no stuffiness.Featuring real-world descriptions and gorgeous photography by Robyn Lee, the guide has a defense of oatmeal in the breakfast chapter, pages upon pages of pizza oven investigations, and a burger section that includes discussion of regional variation and bun choice -- as well as acknowledging that American cheese is important to a good burger.Although more an addition to a well-stocked home culinary library than one of the essential cookbooks, Serious Eats does provide opportunities for fun browsing sessions.read more
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Seriouseats.com is a popular website that labels itself "A Food Blog and Community." You can find out where to get the best burger, the best sandwich, the best anything in most major cities.Now they have published a book, Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are, and it is a fascinating book, especially if you are the kind of person who likes lists. (Me! Me!)Some of the chapters include:Fried Chicken: 12 of Our Favorite Spots5 Gelato Spots We Love11 Pies We Love From Coast to Coast10 Favorite Farmers MarketsI love that they include street food, which is so hot right now. They have5 Taco Trucks We Love20 Favorite Street-Food StopsWithin each chapter, they share the best places across the country to get the specified food, but they also include recipes from each category for those who prefer to cook and don't travel much. But if you do travel, this book is invaluable. I have been to many of the cities they visited, and have tried some of the food they recommend, but I wish I had it before I traveled. From now on, this book will be the first place I turn to when I visit other cities.The end of the book has some unique stuff in it, including a chapter titled "College Town Eats". They share their daily agenda, which is so interesting. For example, they took a day trip to New Orleans, where they left New York at 4:45am, and returned at 9:30pm, making 12 stops at restaurants in between; that is just crazy! In Chicago they made 12 food stops between 10am and 6pm.The section on New York City, where I live, gave me an entire list of places to try, including City Bakery for a pretzel croissant and a breakfast pastry at Locenda Verde. I sometimes get red velvet cupcakes at Two Little Red Hens, but now I must try their cheesecake. The directory at the end of the end of the book lists the states and each place mentioned in the book, along with their web addresses.This book is so much fun, it's the perfect gift for your favorite foodie, and if you live in one of the many cities they have covered, it is essential.read more
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Distilling the essence of the world's largest online community of food enthusiasts into a readable book is not easy, but this entertaining, handy debut from the creators of seriouseats.com manages to do just that. Part cookbook, part travel guide, this cookbook covers the best in American grub. Sections are divided by category-breakfast, burgers, sandwiches, barbecue, street food, fried foods, sweets, and pizza-all of which skew to the down-home tastes of the site's writers. "Serious eaters," the book posits, are food-obsessed but democratic in their tastes. Each chapter analyzes the standards on which to judge a particular food-crust, sauce, and toppings for the aforementioned pizza, for instance. Regional styles are compared (New York, say, versus Neapolitan). The country's top purveyors are listed with passionate description. And of course there are recipes to make everything from chilaquiles verdes to Korean-style fried chicken at home. The topics are well researched, and the vivid descriptions of dishes like the burnt ends at Kansas City favorite L.C.'s Barb-B-Q or Thai coconut milk gelato at Capogiro in Philadelphia will have some readers making travel plans. Lively writing and appealing photos make this a great choice for the junk food aficionado and the highly opinionated cook alike. (Nov.) (c) Copyright PWxyz, LLC. All rights reserved.