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The Good Stuff Cookbook: Burgers, Fries, Shakes, Wedges, and More

The Good Stuff Cookbook: Burgers, Fries, Shakes, Wedges, and More

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The Good Stuff Cookbook: Burgers, Fries, Shakes, Wedges, and More

5/5 (1 valutazione)
374 pagine
1 ora
Mar 7, 2013


“With The Good Stuff Cookbook, Spike Mendelsohn applies his limitless imagination to classic American comfort food” (Tom Colicchio, chef and owner of Crafted Hospitality).
“Spike knows how to bring the fun to bun.” —Rachael Ray
One of the most popular contestants ever on the hit television show Top Chef, Spike Mendelsohn is now one of the hottest celebrity chefs on the scene. His restaurant in Washington, DC, Good Stuff Eatery, has been a resounding success and even claims Michelle Obama as a fan. In The Good Stuff Cookbook, Chef Spike serves up fast, fun, and fresh recipes for classic fare like burgers, sides, shakes, and desserts, as well as menu suggestions for all types of events, from big parties to casual family dinners.
You’ll find old favorites with a twist: unique and tasty sauces and mayonnaises like Good Stuff Sauce and Curry Mayonnaise; fan-favorite sides like Baked Sweet Potato Fries and Bacon-Wrapped Asparagus; the famous Toasted Marshmallow Milkshake, malts, and floats; and, of course, Chef Spike’s crowd-pleasing burgers made with beef, turkey, chicken, pork, and even lamb.
Featuring 120 fresh and delicious recipes and 140 full-color photos, this is the perfect all-American cookbook for anyone who loves great casual comfort food like burgers, fries, and shakes, but wants to mix things up with a gourmet touch.
“Chef Spike Mendelsohn has a pulse on the American heartbeat for delicious, soul-satisfying comfort foods.” —Art Smith, chef and author of Back to the Table
Mar 7, 2013

Informazioni sull'autore

Spike Mendelsohn was a fan favorite on the fourth season of Top Chef and opened Good StuffEatery in Washington, D.C., in 2008. He is a former chef at Mai House, which was named one of New York City's ten best restaurants by the New York Times. A graduate of The Culinary Institute of America, he has also worked at such highly rated restaurants as Bouchon in Napa Valley, Les Crayeres in France, and Le Cirque in New York City.

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The Good Stuff Cookbook - Spike Mendelsohn



If you just bought this book, consider yourself privileged to have come upon it, because you have now become part of the inner circle I call the Good Stuffers. Together, we are the voice of reason when it comes to the infamous hamburger, hand-spun shakes, and fries. You are now part of the movement that loves good food, good times, and good people.

My family, friends, and I have a mutual love we share with the rest of the world when it comes to comfort foods. When we first started conceptualizing Good Stuff Eatery in Washington, D.C., we all agreed that if we were going to take on America’s favorite comfort foods, we would have no choice but to take them to the next level. After countless hours of cooking and tasting burgers, fries, wedge salads, shakes, and more, we finally had our epiphany: The secret to good food is a lot of things, but most importantly it is the people you choose to share it with. So make sure you are in Good Stuff

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