The classic burger has gone from humble beginnings (as a simple hamburger sandwich brought over to the States by German immigrants) to become an enduring symbol of modern fast-food culture. This text presents high-quality burgers, made with organic ingredients and bold flavourings, topped with inspired new takes on mayos and relishes and presented in freshly-baked artisan buns and rolls.

Get family dinner on the table in 30 minutes or less without sacrificing beauty or flavor, from the beloved blogger and author of The Pretty Dish. “The new go-to book for home cooks everywhere. Yum!”—Ree Drummond, #1 New York Times bestselling author of The Pioneer Woman Cooks With her down-to-earth style, can-do attitude, and gorgeous photography, Jessica Merchant presents Everyday Dinners, your new guide for meal prepping. Along with plant-based, one pot, and slow cooker recipes, Jessica also includes weekly dinner plans, ideas, tips and tricks, and even a 45- to 60-minute meal prep game plan for the weekends to keep cooking easy and quick on busy weeknights. You and your family will be delighted and nourished by Jessica’s recipes for Roasted Sweet Potatoes with Honey Ginger Chickpeas and Tahini, Tuscan Cheese Tortellini Soup, Honey Dijon Pretzel-Crusted Salmon, Grilled Peach BBQ Pork Chops with Napa Slaw, and Garlic + Chive Butter Smashed Potatoes. As life gets busier, it’s increasingly harder to set aside time to put a nourishing meal on the table after a long day. In Everyday Dinners, Jessica gives us the tools and tricks to make that possible.

The hand-written, pun-packed “Burger of the Day” special on the Belcher’s restaurant chalkboard is one of the show's best sight gags and a fan favorite. Now, Bob’s Burgers fans can grill up 75 of the best burgers Bob Belcher ever created with this hilarious cookbook. This fantastic collection of recipes lists which season and episode each burger comes from, and it also includes original artwork exclusive to the cookbook, plus all-new character commentary from the entire Belcher family as well as beloved characters including Teddy, Jimmy Pesto Jr., and Aunt Gayle. Along with some general cooking tips on how to turn out the best burgers and fries, a selection of the recipes included are: The "Bleu is the Warmest Cheeseburger" The "Bruschetta-Bout-It Burger" The "Texas Chainsaw Massa-Curd Burger" The "We’re Here, We’re Gruyère, Get Used to It Burger" The "I Know Why the Cajun Burger Sings Burger" The “Final Kraut-Down Burger” All recipes originated from Cole Bowden’s wildly popular "The Bob’s Burger Experiment" blog and were further developed together with Bouchard and the rest of the Bob’s Burgers writing team. Ravenous Bob’s Burgers fans can now create the ultimate Bob’s Burgers experience at home—why not make the burger, then put on the episode where it appears!

Rachael Ray, #1 New York Times bestselling author and media mogul, offers up the ultimate burger book. The Book of Burger is filled with over 300 recipes for burgers, sliders, sides, sloppies, hot dogs, sandwiches, sauces, toppings and more. The Queen of Burgers has drawn together her tastiest recipes for the ultimate between-the-buns experience. Whether you're cooking for one or for one hundred in your own backyard burger bash, The Book of Burger has you covered for bringing family and friends together for the love of burgers! Please 'em all—big and small—with everything from burgers to sandwiches, hot dogs, fries, sliders, and sloppies, and so much more. Start with Rach's “Big Spicy Mac,” tempting you from the cover, or go with the heavenly French Onion Burgers. And if beef isn't your thing, there are plenty of chicken, pork, salmon, veggie, and lamb patties. Want a mind-blowing sandwich? Whip up the BEST one Rachael has ever made: the 7-Hour Smoked Brisket Sandwich with Smoky BBQ Sauce. Rachael even shares her legendary pickle recipe and her own homemade burger blend. Want a fun, cute, tasty bite-size treat to pass around? Rachael is slider obsessed and you will be, too: try the Mexican Pulled Pork Sliders. Rachael's friends from the New York and South Beach Wine & Food Festivals' Burger Bashes also contribute their award-winning recipes, including Bobby Flay's Louisiana Burger and Masaharu Morimoto's Kakuni Burger. Twelve original videos (accessible by scanning QR codes) make The Book of Burger a truly multimedia experience and a smart book that celebrates the infinite possibilities of everybody's favorite food.

A collection of seventy-five slider recipes packing flavor into little bites for omnivores and vegetarians, plus recipes for buns and condiments. Sliders are an art form, a modern-tapas-of-sorts. A remarkable slider is one that allows you to evenly taste all the delicious ingredients within it. You can’t eat just one! Way better than a cupcake, sliders are delicious and fun—and you can’t eat just one of these savory, handheld treats. Indulge in the awesome world of sliders and mini sandwiches through more than seventy-five omnivorous and vegetarian recipes—that are more than just your usual mini burger— complete with homemade breads, buns, and sauces. Way better than a cupcake, these omnivore and vegetarian slider recipes include limitless ingredient and flavor combinations just waiting to be squeezed between two buns. Sliders are the perfect bite that can be served as an appetizer, tapas, entrée, side, or midnight snack. The Slider Effect focuses on these amazing, handheld mini sandwiches featuring more than seventy-five recipes and sixty-five delicious photographs designed to turn you into a slider pro. The opening chapter begins with slider pantry basics, followed by four main chapters that focus on meat, poultry, seafood, and vegetarian sliders. In the Meat chapter you’ll find recipes for Grilled Steak and Potato Sliders as well as Mediterranean Lamb Sliders. The Poultry chapter will introduce you to Turkey-Bacon BLT Avocado Sliders and Chicken Curry Sliders. The Seafood chapter ranges from Fish and Chips Sliders to Shrimp Fajita Sliders. And in the Vegetarian chapter you’ll find tiny buns filled with roasted beets, eggplant, polenta, and black beans. If you like making your own rolls, there are recipes ranging from biscuits to challah and from waffle to pretzel buns. And what slider would not be complete without a dab of Cilantro, Lime and Green Chile Aioli or Arugula Pumpkin Seed Pesto on top? There is no end to what you can make work in a slider! Praise for The Slider Effect “Miniatures are undeniably cute, especially when they’re mini Western Bacon Cheeseburgers. As far as buns go, Chef Jonathan Melendez goes the extra mile and stuff this book with recipes for waffle buns, black pepper buttermilk biscuits, braided challah buns and more.” —Tiffany Do, Food Republic “Hostesses and snack enthusiasts will swoon for this recipe-packed cookbook dedicated to one of life’s smallest joys.” —Ashley Macey, Brit + Co

The classic burger has gone from humble beginnings to become an enduring symbol of modern fast-food culture. But now these popular patties are enjoying a renaissance with the arrival of the gourmet burger and its little cousin the “slider” (mini burger). High-quality burgers, made with organic ingredients and bold flavorings are topped with inspired new takes on mayos and relishes and presented in freshly-baked artisan buns and rolls. Mouth-watering recipes to try in this book include Classic Restaurant Burgers with Bacon, Cheese, and Pickles; Mexican Burgers with Homemade Guacamole and Fresh Tomato Salsa; Greek Lamb and Feta Burgers with Homemade Tzatziki; Root Veggie Burgers with Melted Cheddar; Pork and Caramelized Apple Sliders; and Beef Sliders with Mozzarella Pearl Centers in Mini Ciabatta.

The incredible diversity in American cooking was a real revelation to me. So although I went looking for “quintessential American food,” my conclusion is that there is no such thing; instead there’s a huge wealth of seriously exciting dishes. Many of us outside of America may think we already know all there is to know about it from movies or the occasional holiday, but the truth is that this doesn’t even scratch the surface. In many ways, the country is still a bit of a mystery to us. This trip was my chance to explore the ingredients, food culture, and traditions within this incredible country. I felt that I knew cities like New York and Los Angeles pretty well, but this time I ventured beyond the neighborhoods I was familiar with and into areas better known for their immigrant communities. I was rewarded with some of the most incredible food I’ve ever tasted. The story was the same when I moved beyond the big cities. Whether it was Creole cooking in Louisiana or soul food in Georgia, the Mexican influences in Arizona or the hearty cowboy cuisine of Big Sky Country, every place I went had its unique treasures. I came back with more recipes than I knew what to do with, and although it was tough, I managed to narrow this book down to 120 of my absolute favorites. These are my takes on some of the best food I came across, as well as a few things I made up along the way. I hope you enjoy them, and maybe even discover new and inspiring sides to America you’ve never seen before. Enjoy!