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Author: James Trivers Publisher: Club Lighthouse Publishing ISBN: 1897532806 Category : Languages : en Pages : 101
Book Description
A teen-ager wrestles with his guilty conscience after successfully robbing the safe of the hamburger restaurant where he works during summer vacation.
Author: James Trivers Publisher: Club Lighthouse Publishing ISBN: 1897532806 Category : Languages : en Pages : 101
Book Description
A teen-ager wrestles with his guilty conscience after successfully robbing the safe of the hamburger restaurant where he works during summer vacation.
Author: Wong Herbert Yee Publisher: Houghton Mifflin Harcourt ISBN: 0618548858 Category : Juvenile Fiction Languages : en Pages : 36
Book Description
When Pinky Pig's job at Hamburger Heaven is threatened, she launches a campaign to make the restaurant more popular with the other animals.
Author: Jeffrey Tennyson Publisher: Hyperion Books ISBN: Category : Business & Economics Languages : en Pages : 136
Book Description
Here is a loving celebration of our most ingenious and indigenous culinary concoction--the hamburger. Here are hamburger artifacts, from postcards to telephones to toys; real headlines; photos of long-lost hamburger stands; and a recipe for The Perfect Hamburger. Full color. t.
Author: George Motz Publisher: Abrams ISBN: 1647008506 Category : Cooking Languages : en Pages : 402
Book Description
The definitive guide to creating the most mouthwatering hamburgers by America’s leading burger expert—expanded and updated with new and improved recipes The Great American Burger Book was the first book to showcase a wide range of regional burger styles and cooking methods. In this new, expanded edition, author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, smash, and deep-fry burgers based on signature recipes from around the country. Each chapter is dedicated to a specific regional burger, and includes the history of the method and details on how to create your own piece of American food history right at home. Written by Motz, the author of Hamburger America and hailed by the New York Times as a “leading authority” on hamburgers, The Great American Burger Book is a regional tour of America’s best burgers. Recipes feature regional burgers from California, Connecticut, Florida, Hawaii, Illinois, Indiana, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Ohio, Oklahoma, Pennsylvania, South Carolina, Tennessee, Texas, Utah, and Wisconsin. International locations include: Australia, Brazil, Denmark, Malaysia, and Turkey. This is a book for anyone who loves a great burger, unique or classic. And who doesn’t love a great burger? These mouthwatering recipes include Connecticut’s Steamed Cheeseburger, The Tortilla Burger of New Mexico, Iowa’s Loosemeat Sandwich, Houston’s Smoked Burger, Pennsylvania’s The Fluff Screamer, and Sheboygan's Brat Burger.
Author: Marilyn Harkrider Publisher: ISBN: 9781939815835 Category : Languages : en Pages : 28
Book Description
The United States of America is made up of many people who came from many places in the world. They brought their languages with them, and they brought the names of foods they knew. The hamburger is an all-American food, and it represents America well. The names of the hamburger's parts come from all over the world! Have fun exploring the words that name the parts of this wonderful food, and you will also find countries from where our amazing nation got many citizens.
Author: Louise O. Fresco Publisher: Princeton University Press ISBN: 0691163871 Category : Social Science Languages : en Pages : 560
Book Description
A fascinating exploration of our past, present, and future relationship with food For the first time in human history, there is food in abundance throughout the world. More people than ever before are now freed of the struggle for daily survival, yet few of us are aware of how food lands on our plates. Behind every meal you eat, there is a story. Hamburgers in Paradise explains how. In this wise and passionate book, Louise Fresco takes readers on an enticing cultural journey to show how science has enabled us to overcome past scarcities—and why we have every reason to be optimistic about the future. Using hamburgers in the Garden of Eden as a metaphor for the confusion surrounding food today, she looks at everything from the dominance of supermarkets and the decrease of biodiversity to organic foods and GMOs. She casts doubt on many popular claims about sustainability, and takes issue with naïve rejections of globalization and the idealization of "true and honest" food. Fresco explores topics such as agriculture in human history, poverty and development, and surplus and obesity. She provides insightful discussions of basic foods such as bread, fish, and meat, and intertwines them with social topics like slow food and other gastronomy movements, the fear of technology and risk, food and climate change, the agricultural landscape, urban food systems, and food in art. The culmination of decades of research, Hamburgers in Paradise provides valuable insights into how our food is produced, how it is consumed, and how we can use the lessons of the past to design food systems to feed all humankind in the future.
Author: Jeffrey F. Hamburger Publisher: Univ of California Press ISBN: 9780520228771 Category : Art Languages : en Pages : 382
Book Description
Throughout the Middle Ages, John the Evangelist, identified as the author of both the Book of Revelation and the most profound and theologically informed of the four Gospels, provided monks and nuns with a figure of inspiration and an exemplar of vision and virginity. Rather than the historical apostle, this book's protagonist is a persona of the Evangelist established in theology, the liturgy, and devotional practice: the model mystic, who, by virtue of his penetrating insight, was seen as having become a mirror image of Christ. In St. John the Divine, Jeffrey Hamburger identifies a remarkable set of images from the ninth to the fifteenth centuries that identify the inspired Evangelist so closely with the deity that he appears as his living image and embodiment. Hamburger explores the ways these representations of St. John in the guise of Christ elucidate the significance of images as such in medieval theology and mysticism. Above all, he shows how these artworks, presented together for the first time, epitomize the relationship between the visible and the invisible: between ideas, however abstract, and the concrete images that medieval Christians confronted face-to-face. -- Publisher's description.
Author: Andrew F. Smith Publisher: Oxford University Press ISBN: 0199397023 Category : Cooking Languages : en Pages : 754
Book Description
When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in. Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later. Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.
Author: James Trivers
Author: James Trivers
Author: Wong Herbert Yee
Author: Jeffrey Tennyson
Author: George Motz
Author: Marilyn Harkrider
Author: Louise O. Fresco
Author: Jeffrey F. Hamburger
Author: Andy Husbands
Author: Andrew F. Smith
Author: Doyne Nickerson