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Cheeseburger in paradise
■ Hamburger America: One Man's Cross-Country
Odyssey to Find the Best Burgers in the Nation by
George Motz (Running Press, $19.95)
In his quest to identify the nation’s 100 best
hamburgers, Motz established two basic cri
teria: first, the use of freshly ground beef
that, second, is cooked and served in a histori
cally significant burger joint. The Brooklyn,
N.Y.-based filmmaker, whose documentary on
the same subject premiered on the Sundance
Channel in 2005, traveled through 38 states
and the District of Columbia. Among his dis
coveries was Western Steakburger in San
Diego, where the eponymous burger comes
topped with gyro meat; Matt’s Place Drive-In
in Butte, Mont., where the “Nutburger” gets
a topping of crushed peanuts bound with
Miracle Whip; and Shady Glen in Manches
ter, Conn., where the “Bernice Original” fea
tures Flying Nun-like wings of cheese crisped
on the grill. Not to mention “loose meats” on
a bun or steamed cheeseburgers.
A paean to pork and beef, too
■ BBQ Joints: Stories and Secret Recipes from the
Barbeque Belt by David Gelin (Goss Smith, $15.99)
The author paints an idyllic picture of places
where strangers are warmly greeted: “What’s
your name? Where are you from? The cob
bler’s real good today.” The mostly humble,
Craving really fresh
seafood? A juicy burger?
A slice of heavenly coconut
cream pie? A terrific
. cheese and wine
ag
pairing? These
books can lead
you to exactly
the right doors.
Eating and sipping up the coast
■ Pacific Northwest Wining & Dining by Braiden
Rex-Johnson (John Whey & Sons, $34.95)
A “quiet revolution” is occurring in the North
west, with chefs using organic local produce
to create a signature cuisine, says Seattle
based food writer Rex-Johnson in this, her
seventh, book. From small towns to big cities,
explore dishes and wines characteristic of the
region’s unique flavors. The Inn at Black
berry Creek in Walla Walla, Wash., for in
stance, serves up a quiche made with the
town’s famous sweet onions. Along with sce
nic photographs, the book offers recipes from
restaurants and food producers, along with
wine suggestions from local vintners.
And for world travelers
■ Around the World in 80 Dinners: The Ultimate
Culinary Adventure by Cheryl and Bill Jamison
(William Morrow, $24.95)
Feeling more adventurous? Learn from this
husband-and-wife cookbook-writing team,
who cashed in their frequent-flier miles and
hit 10 countries, including India, China and
Brazil. They ultimately tasted 800 dishes (a
few recipes are provided) and returned home
with stories of a hungry Balinese monkey, a
single meal made by 40 Chinese chefs and the
best breakfast sandwich Down Under. CM
independently owned joints he
spotlights in 13 states “are pre
cious and need to be celebrated,”
Gelin says. There are recipes,
photos and tales of the owners.
“Mom was definitely the busi
ness side. Dad would have been
happy making great barbecue
and going broke,” says Van
Sykes of Bob Sykes Bar-B-Q in
Bessemer, Ala.
USA WEEKEND • June 20-22.2008
The singles scene
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