Friday, February 17, 2012

Serious Eats. (Seriously)

It seems the good folks at the Clarkson Potter imprint of the Crown Publishing Group at Random House have done it again by publishing what I consider a must-have for the on-the-go cookbook shelf titled, Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are.

I picked this one up a few days ago, and just as described, it's  368 full-color pages and simply one impassioned study of favorite eats from across the country—from food trucks to fine dining and everywhere in between. (Ah, food trucks…what would the congestion of downtown Manhattan be without 'em?) It also covers the best pies and sliders and brisket and croissants and fried chicken, as well a. 50 recipes developed by J. Kenji L√≥pez-Alt. and  mouthwatering photos from Robyn Lee.  Not to mention tales from the road,  introductions to many of the fine folks making this fine food,  and theories on oatmeal and American cheese, pizza ovens and sandwich construction…and more.

This of course is along with a few classic Serious Eats website  gems you've seen before such as the heralded: Hamburger Fatty Melt.

*Ahem* I think this one's a keeper. Buy it here

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