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Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are

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Ed Levine and the editors of food blog SeriousEats.com bring you the first Serious Eats book, a celebration of America’s favorite foods, from pizza to barbecue, tacos to sliders, doughnuts to egg sandwiches, and much more. Serious Eats crackles with the energy and conviction that has made the website the passionate, discerning authority on all things delicious since its in Ed Levine and the editors of food blog SeriousEats.com bring you the first Serious Eats book, a celebration of America’s favorite foods, from pizza to barbecue, tacos to sliders, doughnuts to egg sandwiches, and much more. Serious Eats crackles with the energy and conviction that has made the website the passionate, discerning authority on all things delicious since its inception in 2006. Are you a Serious Eater? 1. Do you plan your day around what you might eat? 2. When you are heading somewhere, anywhere, will you go out of your way to eat something delicious? 3. When you daydream, do you often find yourself thinking about food? 4. Do you live to eat, rather than eat to live? 5. Have you strained relationships with friends or family by dictating the food itinerary—changing everyone’s plans to try a potentially special burger or piece of pie? Ed Levine, whom Ruth Reichl calls the “missionary of the delicious,” and his SeriousEats.com editors present their unique take on iconic foods made and served around the country. From house-cured, hand-cut corned beef sandwiches at Jake’s in Milwaukee to fried-to-order doughnuts at Shipley’s Do-Nuts in Houston; from fresh clam pizza at Zuppardi’s Pizzeria in West Haven, Connecticut, to Green Eggs and Ham at Huckleberry Bakery and Café in Los Angeles, Serious Eats is a veritable map of some of the best food they have eaten nationwide.             Covering fast food, family-run restaurants, food trucks, and four-star dining establishments, all with zero snobbery, there is plenty here for every food lover, from coast to coast and everywhere in between. Featuring 400 of the Serious Eats team’s greatest food finds and 50 all-new recipes, this is your must-read manual for the pursuit of a tasty life.             You’ll learn not only where to go for the best grub, but also how to make the food you crave right in your own kitchen, with original recipes including Neapolitan Pizza (and dough), the Ultimate Sliders (which were invented in Kansas), Caramel Sticky Buns, Southern Fried Chicken, the classic Reuben, and Triple-Chocolate Adult Brownies. You’ll also hone your Serious Eater skills with tips that include signs of deliciousness, regional style guides (think pizza or barbecue), and Ed’s hypotheses—ranging from the Cuban sandwich theory to the Pizza Cognition Theory—on what makes a perfect bite.


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Ed Levine and the editors of food blog SeriousEats.com bring you the first Serious Eats book, a celebration of America’s favorite foods, from pizza to barbecue, tacos to sliders, doughnuts to egg sandwiches, and much more. Serious Eats crackles with the energy and conviction that has made the website the passionate, discerning authority on all things delicious since its in Ed Levine and the editors of food blog SeriousEats.com bring you the first Serious Eats book, a celebration of America’s favorite foods, from pizza to barbecue, tacos to sliders, doughnuts to egg sandwiches, and much more. Serious Eats crackles with the energy and conviction that has made the website the passionate, discerning authority on all things delicious since its inception in 2006. Are you a Serious Eater? 1. Do you plan your day around what you might eat? 2. When you are heading somewhere, anywhere, will you go out of your way to eat something delicious? 3. When you daydream, do you often find yourself thinking about food? 4. Do you live to eat, rather than eat to live? 5. Have you strained relationships with friends or family by dictating the food itinerary—changing everyone’s plans to try a potentially special burger or piece of pie? Ed Levine, whom Ruth Reichl calls the “missionary of the delicious,” and his SeriousEats.com editors present their unique take on iconic foods made and served around the country. From house-cured, hand-cut corned beef sandwiches at Jake’s in Milwaukee to fried-to-order doughnuts at Shipley’s Do-Nuts in Houston; from fresh clam pizza at Zuppardi’s Pizzeria in West Haven, Connecticut, to Green Eggs and Ham at Huckleberry Bakery and Café in Los Angeles, Serious Eats is a veritable map of some of the best food they have eaten nationwide.             Covering fast food, family-run restaurants, food trucks, and four-star dining establishments, all with zero snobbery, there is plenty here for every food lover, from coast to coast and everywhere in between. Featuring 400 of the Serious Eats team’s greatest food finds and 50 all-new recipes, this is your must-read manual for the pursuit of a tasty life.             You’ll learn not only where to go for the best grub, but also how to make the food you crave right in your own kitchen, with original recipes including Neapolitan Pizza (and dough), the Ultimate Sliders (which were invented in Kansas), Caramel Sticky Buns, Southern Fried Chicken, the classic Reuben, and Triple-Chocolate Adult Brownies. You’ll also hone your Serious Eater skills with tips that include signs of deliciousness, regional style guides (think pizza or barbecue), and Ed’s hypotheses—ranging from the Cuban sandwich theory to the Pizza Cognition Theory—on what makes a perfect bite.

30 review for Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are

  1. 5 out of 5

    Beka

    I didn't realize there'd be so much talking about where to eat, so I didn't enjoy this as much as I'd hoped. I didn't realize there'd be so much talking about where to eat, so I didn't enjoy this as much as I'd hoped.

  2. 5 out of 5

    Adrienne

    I think this book should be called "Not So Serious Eats" or possibly "Frivolous Eats." It is mostly about dive, dine & street food, which is not really my thing. I think this book should be called "Not So Serious Eats" or possibly "Frivolous Eats." It is mostly about dive, dine & street food, which is not really my thing.

  3. 4 out of 5

    Diane

    Seriouseats.com is a popular website that labels itself "A Food Blog and Community." You can find out where to get the best burger, the best sandwich, the best anything in most major cities. Now they have published a book, Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are, and it is a fascinating book, especially if you are the kind of person who likes lists. (Me! Me!) Some of the chapters include: Fried Chicken: 12 of Our Favorite Spots 5 Gelato Spots We Love 1 Seriouseats.com is a popular website that labels itself "A Food Blog and Community." You can find out where to get the best burger, the best sandwich, the best anything in most major cities. Now they have published a book, Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are, and it is a fascinating book, especially if you are the kind of person who likes lists. (Me! Me!) Some of the chapters include: Fried Chicken: 12 of Our Favorite Spots 5 Gelato Spots We Love 11 Pies We Love From Coast to Coast 10 Favorite Farmers Markets I love that they include street food, which is so hot right now. They have 5 Taco Trucks We Love 20 Favorite Street-Food Stops Within each chapter, they share the best places across the country to get the specified food, but they also include recipes from each category for those who prefer to cook and don't travel much. But if you do travel, this book is invaluable. I have been to many of the cities they visited, and have tried some of the food they recommend, but I wish I had it before I traveled. From now on, this book will be the first place I turn to when I visit other cities. The end of the book has some unique stuff in it, including a chapter titled "College Town Eats". They share their daily agenda, which is so interesting. For example, they took a day trip to New Orleans, where they left New York at 4:45am, and returned at 9:30pm, making 12 stops at restaurants in between; that is just crazy! In Chicago they made 12 food stops between 10am and 6pm. The section on New York City, where I live, gave me an entire list of places to try, including City Bakery for a pretzel croissant and a breakfast pastry at Locenda Verde. I sometimes get red velvet cupcakes at Two Little Red Hens, but now I must try their cheesecake. The directory at the end of the end of the book lists the states and each place mentioned in the book, along with their web addresses. This book is so much fun, it's the perfect gift for your favorite foodie, and if you live in one of the many cities they have covered, it is essential.

  4. 4 out of 5

    Kathleen

    I love their website, but I really didn't get this book. It's part cookbook, part travel guide, part top ten list. It's just really scattered and I didn't know how to use it. Additionally, it's very meat-centric. The website has great vegetarian dishes along with the meat stuff, but this is almost exclusively meat dishes, which is kind of a bummer. I love their website, but I really didn't get this book. It's part cookbook, part travel guide, part top ten list. It's just really scattered and I didn't know how to use it. Additionally, it's very meat-centric. The website has great vegetarian dishes along with the meat stuff, but this is almost exclusively meat dishes, which is kind of a bummer.

  5. 5 out of 5

    Bob

    Yummy

  6. 5 out of 5

    Gwen

    This book is a cross between a food guidebook and a cookbook. Both sections are solid, but the recipes are the standout--as is to be expected from Serious Eats. I have made dozens of recipes from their site over the years, and only two (two!) have been duds. What I learned: - Shake Shack was inspired by Ted Drewes. - Calvin Trillin (a writer I've only just heard of from the NYT scathing review of Guy Fieri's new Times Square restaurant) writes of a rabbi in Joplin who ruled that "observant Jews wh This book is a cross between a food guidebook and a cookbook. Both sections are solid, but the recipes are the standout--as is to be expected from Serious Eats. I have made dozens of recipes from their site over the years, and only two (two!) have been duds. What I learned: - Shake Shack was inspired by Ted Drewes. - Calvin Trillin (a writer I've only just heard of from the NYT scathing review of Guy Fieri's new Times Square restaurant) writes of a rabbi in Joplin who ruled that "observant Jews who are bona fide residents of the South and Lower Midwest are permitted to eat meat that has been subjected to slow direct heat for more than six hours and comes from any farm animal that does not have scales" (from 10.7.2011 BBQ Jew post "Yum Yum on Yom Kippur"). Whether or not this is actually true, it's a glorious bit of Americana. Places to eat: - Ted's Restaurant in Meriden (or anyplace in south-central CT) for steamed cheeseburgers. I know where I'm stopping when I drive up to CT for Thanksgiving... - Mia's Pizzas in Bethesda. - Cutty's in Boston for roast beef. Recipe to make: - Corned beef. Bring to a boil, then shut off: 1 C. kosher salt, 2 TBSP whole peppercorns, 1 TBSP fennel (Must we? I hate fennel.), 1 TSBP coriander seeds, 8 allspice berries, 8 juniper berries, 4 bay leaves, 1 chopped onion, 1 chopped carrot, 2 chopped celery stalks, and 2 quarts water. Place a 3-4 lb. brisket in a large ziplock bag. Pour the brine over the meet and squeeze out as much air as possible. Let brine in the fridge for 3-7 days, flipping once a day. Place a steamer basket in a large pot and add 1.5" of water. Bring to a boil and reduce to a simmer. Put the beef in the basket with the fat facing up. Cover and steam for 3.5-4 hours, adding more water as needed. Let cool completely before slicing.

  7. 5 out of 5

    Lynne Perednia

    SERIOUS EATS: A COMPREHENSIVE GUIDE TO MAKING AND EATING DELICIOUS FOOD Ed Levine Coookbook/Food Guide November 2011 Clarkson Potter ISBN: 978-0307720870 Part cookbook, part traveling guide, Serious Eats is all food love. Created by the people behind the popular website, this self-style comprehensive guide does a quick decent job of rounding up where to go to find the best good grub and how to go about making it yourself. The introduction by Ed Levine is a quirky celebration of all things food, but not SERIOUS EATS: A COMPREHENSIVE GUIDE TO MAKING AND EATING DELICIOUS FOOD Ed Levine Coookbook/Food Guide November 2011 Clarkson Potter ISBN: 978-0307720870 Part cookbook, part traveling guide, Serious Eats is all food love. Created by the people behind the popular website, this self-style comprehensive guide does a quick decent job of rounding up where to go to find the best good grub and how to go about making it yourself. The introduction by Ed Levine is a quirky celebration of all things food, but not "foodie", in appreciating great meals, good ingredients and no stuffiness. Featuring real-world descriptions and gorgeous photography by Robyn Lee, the guide has a defense of oatmeal in the breakfast chapter, pages upon pages of pizza oven investigations, and a burger section that includes discussion of regional variation and bun choice -- as well as acknowledging that American cheese is important to a good burger. Although more an addition to a well-stocked home culinary library than one of the essential cookbooks, Serious Eats does provide opportunities for fun browsing sessions.

  8. 5 out of 5

    Jennifer

    Serious Eats is a fantastic combination: part cookbook, part travel guide. Though I've only sporadically visited the website this book started from, I'll gladly visit in the future. It was hard to read this (and you have to read it--it's not just a collection of random food musings) without getting hungry! The recipes included are specially made for the book, and I want to try nearly all of them. Some of the descriptions of the food gave me ideas to try on my own, which is the best part. I'm a l Serious Eats is a fantastic combination: part cookbook, part travel guide. Though I've only sporadically visited the website this book started from, I'll gladly visit in the future. It was hard to read this (and you have to read it--it's not just a collection of random food musings) without getting hungry! The recipes included are specially made for the book, and I want to try nearly all of them. Some of the descriptions of the food gave me ideas to try on my own, which is the best part. I'm a little disappointed in the emphasis of foods/restaurants in bigger cites than my own (so it's not *quite* wherever you are), but at least St. Louis had a couple of mentions. I could add a few, of course: what about Pi Pizzeria, with its unique cornmeal crust, or Amighetti's often imitated, never duplicated Special sandwich? This is definitely a book to take with you when you travel. You can use it as your guide to plan your stops, or just look up your favorite food and try making something yourself.

  9. 4 out of 5

    Andrienne

    I really liked this book. I was fortunate to have received a copy to review. Well, first of all, this book will appeal to folks who take food seriously, and I mean, seriously. The type who would really appreciate what goes into the recipe, savors what flavors mesh well, and takes risks in trying new things. Don't worry though, this book doesn't have any weird suggestions like alligator or ostrich, but rather, just a really wide variety of meals for carnivores and herbivores alike (mostly the for I really liked this book. I was fortunate to have received a copy to review. Well, first of all, this book will appeal to folks who take food seriously, and I mean, seriously. The type who would really appreciate what goes into the recipe, savors what flavors mesh well, and takes risks in trying new things. Don't worry though, this book doesn't have any weird suggestions like alligator or ostrich, but rather, just a really wide variety of meals for carnivores and herbivores alike (mostly the former though). This book is like a foodspotter's guide to the best food out there. It contains some recipes and some cool facts (the author provides a quick history of the pizza) that has earned its place on my coffee table (if I had one). It has 9 categories: 1. Breakfast 2. Burgers 3. Pizza 4. Sandwiches 5. Barbecue 6. Street Food 7. Fried Foods 8. Sweets 9. Home-grown The pictures are pretty to look at and would make you want to eat out more. This is a book I highly recommend to foodies or as a gift to those who are really serious about eating out.

  10. 4 out of 5

    Alexander Case

    The recipes in this book are certainly interesting, and it definitely provided some useful dishes to add to my culinary arsenal. However, that isn't the focus of this book. The focus of this book is to discuss various eateries and restaurants throughout the US and particular dishes of note. This is great if you can afford to travel. I can't. Though, fortunately, Portland (OR) did come up on the list a few times, so I'll make a note of the places they suggested in the book for future reference if The recipes in this book are certainly interesting, and it definitely provided some useful dishes to add to my culinary arsenal. However, that isn't the focus of this book. The focus of this book is to discuss various eateries and restaurants throughout the US and particular dishes of note. This is great if you can afford to travel. I can't. Though, fortunately, Portland (OR) did come up on the list a few times, so I'll make a note of the places they suggested in the book for future reference if I'm hungry in Portland with some cash to spare.

  11. 4 out of 5

    Jessica Haider

    I used to read the serious eats blog every day. Then I had my son and got insanely busy. This book combines many different features you'll find on seriouseats.com: recipes, lists of different types of food and what defines them (ex. New York style pizza vs Sicilian pizza vs deep dish pizza), and my favorite part... (since I love love love lists and checking things off from them!) lists such as top 25 breakfast joints in the states. Good, fun, and informative read for food-lovers! I used to read the serious eats blog every day. Then I had my son and got insanely busy. This book combines many different features you'll find on seriouseats.com: recipes, lists of different types of food and what defines them (ex. New York style pizza vs Sicilian pizza vs deep dish pizza), and my favorite part... (since I love love love lists and checking things off from them!) lists such as top 25 breakfast joints in the states. Good, fun, and informative read for food-lovers!

  12. 5 out of 5

    Somer

    I wasn't expecting to devour this book like I did, but once I started reading it, I couldn't stop. Mostly commentary on restaurants across the US, with fabulous lists like "Fried Chicken: 12 of Our Favorite Spots," there are some choice recipes interspersed. "The Best Grilled Cheese" truly *is* the best grilled cheese I've ever made! Highly recommended! I wasn't expecting to devour this book like I did, but once I started reading it, I couldn't stop. Mostly commentary on restaurants across the US, with fabulous lists like "Fried Chicken: 12 of Our Favorite Spots," there are some choice recipes interspersed. "The Best Grilled Cheese" truly *is* the best grilled cheese I've ever made! Highly recommended!

  13. 4 out of 5

    Keeley

    Such a fun book to explore. A great source of inspiration and a unique approach to the cookbook. The authors are the Jack Kerouacs of eating; their passionate dish descriptions are poised to start a food tour movement. Bored in the kitchen? Want to stuff your face with refined comfort foods in your own home? Pick up this book. I love it!

  14. 5 out of 5

    Sara

    I follow the Serious Eats website, and this book is pretty much an extension of what you see online. There are recipes, food trends, lists of best places to eat, and so on; I imagine that the restaurants sections of the book will become outdated quickly with the constant change in the industry. However, it is certainly worth a browse.

  15. 5 out of 5

    Brian

    If you like food then this book is for you. It is divided into sections by type of food; such as fried food, burgers etc. the book contains both recipes and recommended places. I would definitely look at this book if I was traveling to one of the locations. This wasn't great to read cover to cover though. If you like food then this book is for you. It is divided into sections by type of food; such as fried food, burgers etc. the book contains both recipes and recommended places. I would definitely look at this book if I was traveling to one of the locations. This wasn't great to read cover to cover though.

  16. 4 out of 5

    Liz De Coster

    Good information but the book was challenging to use/navigate.

  17. 5 out of 5

    Judy Heintz

    I found this to be a good guide if you're taking a road trip. I found this to be a good guide if you're taking a road trip.

  18. 5 out of 5

    Deidre

    great fun to read, definitely more of a pleasure book than a cookbook. It reminded me a lot of the Food Network show "The Greatest Thing I Ever Ate." great fun to read, definitely more of a pleasure book than a cookbook. It reminded me a lot of the Food Network show "The Greatest Thing I Ever Ate."

  19. 5 out of 5

    Terilin

    I hoped for more foodie foods. This featured more local eats like pizza, philly steaks, ... Greasy spoon type foods.

  20. 5 out of 5

    Joseph Rivers

  21. 5 out of 5

    Rebecca

  22. 5 out of 5

    Sanjit

  23. 4 out of 5

    Jason

  24. 4 out of 5

    Justin Grimes

  25. 4 out of 5

    Linda

  26. 4 out of 5

    Karina Alvarez

  27. 5 out of 5

    Lindsay Cohen

  28. 5 out of 5

    Sam Bissell

  29. 5 out of 5

    Hubert

  30. 4 out of 5

    Stephanie L Sherman

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