Cheeseburger

Out-n-In Burger
Out-n-In Burger

Out-n-In Burger excerpted from Eitan Eats the World. Copyright © 2022 by Eitan Bernath. Photography Copyright © 2022 by Mark Weinberg.

Eitan Eats the World: New Comfort Classics to Cook Right Now: A Cookbook by Eitan Bernath

Every time twenty-year-old Eitan Bernath tastes something, he immediately thinks, How can I make this myself? From burgers to beer bread, tacos to (mushroom) cheesesteaks, and every kind of potato preparation you can imagine, Eitan has obsessively created and recreated all the amazing flavours and textures he loves, and shares them with infectious energy and insatiable curiosity for millions of fans across social media.

In Eitan’s debut cookbook, he channels his high-energy passion for all things delicious into eighty-five inventive and approachable recipes, paired with mouthwatering photography. They range from new twists on comfort food and classics (PB&J Pancakes, Double Grilled Cheese with Blueberry-Thyme Jam, Bourbon Brown Butter Chocolate Chunk Cookies) to his versions of dishes from around the world (Green Shakshuka, Chicken Kathi Roll, Beef Souvlaki) that he has meticulously studied with friends, neighbours, and other chefs. (more…)

Cheeseburger
Cheeseburger, Food You Love But Different by Danielle Oron, Page Street Publishing Co., 2019, Photography by Danielle Oron.

Cheeseburger, Food You Love But Different by Danielle Oron, Page Street Publishing Co., 2019, Photography by Danielle Oron.

From Danielle Oron, the creator of the hugely popular, New York Times-featured, Food52 Genius Recipes status Salted Tahini Chocolate Chip Cookies, comes her second cookbook, Food You Love But Different.

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Brisket Cheeseburger
The Brisket Chronicles by Steven Raichlen, Photography by Matthew Benson

The Brisket Chronicles by Steven Raichlen, Photography by Matthew Benson

Take brisket to the next level: ’Cue it, grill it, smoke it, braise it, cure it, boil it—even bake it into chocolate chip cookies. Texas barbecued brisket is just the beginning: There’s also Jamaican Jerk Brisket and Korean Grilled Brisket to savour. Old School Pastrami and Kung Pao Pastrami, a perfect Passover Brisket with Dried Fruits and Sweet Wine, even ground brisket—Jakes Double Brisket Cheeseburgers.
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Cookbook Review: In Good Company

In Good Company, Corbin Tomaszeski

Corbin Tomaszeski is a chef with a unique vision: to bring meaning back to the world of food. Whether a reputable chef in Toronto or hosting popular Food Network shows “Dinner Party Wars,” “Restaurant Makeover,” and “Restaurant Takeover,” Chef Corbin loves to communicate through food.

In Good Company places emphasis on gatherings with friends and family. From Corbin’s traditional Baba’s pierogis and the Tomaszeski Family Borscht to Four Season Tartines and Fennel-and-Pistachio-Crusted Lamb Rack, this beautifully designed cookbook features more than 100 simple and delicious recipes that are rooted by his Polish-Canadian upbringing in rural Alberta and informed by his experience as a seasoned chef. (more…)