Author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, and deep-fry burgers based on signature recipes from around the country. Each chapter is dedicated to a specific regional burger, from the tortilla burger of New Mexico to the classic New York–style pub burger, and from the fried onion burger of Oklahoma to Hawaii’s Loco Moco. Motz provides expert instruction, tantalizing recipes, and vibrant color photography to help you create unique variations on America’s favorite dish in your own home. Recipes feature regional burgers from: California, Connecticut, Florida, Hawaii, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Utah, and Wisconsin.

    Simultaneous.

    Sarah Leah Chase is a caterer, cooking teacher, and prolific writer whose books—including The Silver Palate Good Times Cookbook (as coauthor) and Nantucket Open-House Cookbook—have over 3.4 million copies in print. For New England Open-House Cookbook, she draws from her memories of growing up in Connecticut and Maine; her experience living and cooking on Cape Cod; and her extensive travels meeting farmers, fishermen, and chefs. The result is a wide-ranging cookbook for everyone who has skied the mountains of Vermont, sailed off the coast of Maine, dug for clams on Cape Cod, or just wishes they had. It reflects the bountiful ingredients and recipes of New England, served up in evocative prose, gorgeous full-color photographs, and 300 delicious recipes. All of New England’s classic dishes are represented, including a wealth of shellfish soups and stews and a full chapter celebrating lobster. From breakfast (Debbie’s Blue Ribbon Maine Muffins) to delightful appetizers and nibbles (Tiny Tumbled Tomatoes, Oysters “Clark Rockefeller”) to mains for every season and occasion: Baked Bluefish with New Potatoes and Summer Rib Eyes with Rosemary, Lemon, and Garlic. Plus: perfect picnic recipes, farmstand sides, and luscious desserts.

    Also recorded in this book are the regional specialties served at these clubs, ranging from popovers and fried pickles in the northern part of the state to Shrimp de Jonghe in the south. One Northwoods supper club even features fry bread, a traditional Native American dish uncommon to most any restaurant.The "supper club experience" is a tradition embodied by many long-standing restaurants scattered throughout the small towns of Wisconsin. It is based around a bygone idea that going out to dinner is an experience that lasts an entire evening. The clubs emphasizing food made from scratch, slow-paced dining, and family-run businesses. Combine this with stately dark-panel decor, complimentary relish trays, and the best brandy Old Fashioned sweet you'll ever have, and you have barely scratched the surface of the Wisconsin supper club's appeal.Author Ron Faiola is the critically acclaimed director and producer of the documentary by the same name. Supper clubs are hugely popular with Wisconsin locals and regularly frequented by all Midwestern foodies "in the know." With Wisconsin Supper Clubs as a guide, these establishments are primed to be choice summer road trip destinations for anyone looking for low-cost vacations this summer. After the successful debut of Faiola's documentary, this book is sure to be a hit throughout the region and beyond.

    Now, the most popular have been gathered into one comprehensive, convenient volume.Shulman shows how to fill your refrigerator, freezer, and cabinets with healthy staples such as beans, grains, extra virgin olive oil, tuna, eggs, yogurt, and tomato sauce, so that you are prepared to cook delicious dishes like Asparagus and Herb Frittata, Quinoa Salad with Lime Ginger Dressing and Shrimp, or Pizza Marinara with Tuna and Capers in minutes. Vegans and vegetarians will discover an entire selection of tofu recipes, from stir-fries to sandwiches, and even a tofu cheesecake. Those who frequent the farmers' market will appreciate her extensive collection of dishes for virtually every vegetable under the sun.Full of lists, explanations, and tips, The Very Best of Recipes for Health will help you cook and eat better all year long.

    Including 21 new hikes and unique "best-of" lists—including Best Hikes to Waterfalls and Best Hikes to See Wildlife—Moon California Hiking leads beginner and expert hikers alike to the best trails the state has to offer. Complete with detailed regional maps, hiking tips, difficulty and quality ratings for each hike, Moon California Hiking provides hikers with all the necessary tools to head outdoors.

    This is a true account of his hike from Georgia to Maine, bringing to the reader the life of the towns and the people he meets along the way.

    The book is divided into a diary section and recipe chapters. Featuring starters, light lunches, main courses and desserts, the recipes include authentic versions of French classics - Vichyssoise, Pissaladiere, Bouillabasse, Cassoulet and Tarte Tatin - as well as new takes on traditional ingredients: Seared Foie Gras on Sweetcorn Pancakes, Fillets of John Dory with Cucumber and Noilly Prat, Rabbit with Agen Prunes and Polenta and Prune and Almond Tart with Armagnac. Fully illustrated with beautiful food photography by James Murphy and landscape photography by Craig Easton, Rick Stein's French Odyssey is both a souvenir of an unusual and idyllic journey through rural France and an inspiring collection of classic and original recipes. The good news is that the French rural gastronomic dream is still a reality, and the best of its food can be reproduced at home.

    For many of those years, people have tried to get the exuberant owner, Ina Garten, to share the secrets of her store. Finally, the energy and style that make Barefoot Contessa such a special place are shown here, with dozens of recipes and more than 160 breathtaking photographs, in The Barefoot Contessa Cookbook. Ina's most popular recipes use familiar ingredients, but they taste even better than you would expect. Her Pan-Fried Onion Dip is the real thing, with slowly car-amelized onions and fresh sour cream. Tomato soup is created from oven-roasted tomatoes and fresh basil to intensify the flavors. Meat loaf is as good as your grandmother's, but it's healthier because it's made with ground turkey and fresh herbs. The light and flaky Maple-Oatmeal Scones are baked with rolled oats, whole wheat, and real maple syrup. Now these and other famous Barefoot Contessa recipes can be prepared at home. Ina says that before she owned a specialty food store she often spent a week making dinner for six friends. Her experience at Barefoot Contessa has given her hundreds of ideas for creating wonderful parties in a few hours. And they're all in this book. Crab Cakes with Rémoulade Sauce can be stored overnight in the refrigerator and sautéed just before the guests arrive. Cheddar Corn Chowder can be made days ahead, reheated, and served with a salad and bread for a delicious autumn lunch. The ingredients for Grilled Salmon Salad can all be prepared ahead and tossed together before serving. The batter for the Raspberry Corn Muffins can be mixed a day before and popped into the oven just before breakfast. Ina Garten teaches us how to entertain with style, simplicity, and a relaxed sense of fun. There are notes throughout the book for giving cocktail parties, lunches, and dinner parties where everything is done before the guests arrive. And there are easy instructions for creating gorgeous party platters that don't even require you to cook! With Ina Garten and The Barefoot Contessa Cookbook, you have the perfect recipe for hosting parties that are easy and fun for everyone--including the cook.

    It will help you get the most from the food and gear you carry on your back, making your trip safer, more comfortable and, above all, more fun.HOW TO...make quick repairs to packs, boots, tents, beds and stoves...choose and develop a campsite for maximum comfort and shelter...deal with emergencies, storms and other difficulties...treat blisters, hypothermia, sunburn, bleeding, elevation sickness, etc... keep snug, dry, comfortable and warm in heavy weather.PLUS TIPS ON fire building, cooking, water treatment, getting found when lost, hiking, climbing, cross-country and route-finding techniques.

    You can take it with you: Trailside Guides are designed to be used on the trail. Their handy size makes them easy to take along on outdoor adventures. Picture this: Trailside Guides show you how it's done. Each book has more than 100 color photographs and dozens of informative, full-color technical illustrations you'll refer to again and again. Buying Guide: Each Guide has all the information readers need to make informed decisions about what gear is available, and what they should buy. Step-by-step: Tutorials take readers through every aspect of a given outdoor activity. Each Guide covers planning and preparing for a trip, getting in shape, technique, safety, and first-aid tips, and how to have more fun along the way! Easy to use: Trailside Guides provide information quickly. Every book contains detailed illustrations, information-packed sidebars, and a complete index and bibliography. Technique tips: Any physical activity is more fun when it's done right. Trailside Guides are written by experts and contain lucid explanations that help the reader quickly achieve proficiency. It's a big world out there. Get into it with the Trailside Guides.

    Jardine's initial presentation of his lightweight-hiking theories

    Magnolia Table includes 125 classic recipes—from breakfast, lunch, and dinner to small plates, snacks, and desserts—presenting a modern selection of American classics and personal family favorites. Complemented by her love for her garden, these dishes also incorporate homegrown, seasonal produce at the peak of its flavor.Full of personal stories and beautiful photos, Magnolia Table is an invitation to share a seat at the table with Joanna Gaines and her family.

    Hilarious and practical information about the art of backpacking from two NOLS instructors.

    And it's not by counting calories, either. Believe it or not, the easiest, fastest, and longest lasting way to lose weight doesn't even involve watching your food intake: It's all about watching what you drink.See, if you're like the average American, today you will drink about 450 calories. That's a quarter of the calories you're supposed to eat in an entire day—and then, of course, you'll eat plenty of calories, too!But now there's Drink This, Not That!, the breakthrough new book from the editors of Eat This, Not That! New research reveals that it's not just our food that's making America fat—it's the beverages we wash it all down with. But you can strip away calories and fat—up to 23 pounds this year alone—simply by changing your choices of drinks (and still eating all your favorite foods)!Did you know:*One bottle of Sunkist orange drink has more sugar than four packs of Reese's Peanut Butter Cups*A large Grape Expectations II Smoothie from Smoothie King has more sugar than 13 Twinkies!*If you turn your large latte into a large cappuccino, you could lose more than 9 pounds this year!*A White Chocolate Mocha from Starbucks has more than 20 times as many calories as their regular coffee!With this illustrated guide to hundreds of drink options—and eye-opening nutrition secrets for fast and permanent weight loss—you'll make the smartest choices for you and your family, every time.Additional features in Drink This, Not That! include:• The 20 Worst Drinks in America• The Truth About Bottled Water• The Truth About High Fructose Corn Syrup• The Anatomy of America's Most Popular Beverages• Energy Drinks: Energy or Enemy?• The Ultimate Smoothie Selector• And more!