Proving that there´s more to the burger than just beef on a bun, this colorful collection reveals 100 delicious and imaginative burger recipes with influences from around the world. From Tandoori lamb koftas, tasty fish cakes, and scrumptious vegetarian options, this delicious guide illustrates that there is a burger for every taste and that the world´s favorite food can be easily transformed with a little innovative creativity and preparation. With additional advice on accompaniments such as salsas, chutneys, relishes, and dips, as well as the different styles of bread that can be used to complete a culinary creation, this beautifully presented guide is replete with colorful photographs and recipes that are mouthwateringly good.
160 pages/Seiten; 23x20 cm; Paperback: This is an odd book: It lists chronologically what the author believes to have been Elvis´s favorite food plus recipes for that. Quite interesting what was served in the army in the late 1950s, on the other hand I would rather not live on all this stuff. However, it is interesting to read and it has a lot of rare b&w photographs. Dieses Buch listet chronologisch das auf, von dem der Autor glaubt, es seien Elvis´ Lieblingsspeisen gewesen und gibt auch gleich das Rezept dazu. Es ist zwar interessant zu wissen, womit die GIs in den späten 50er Jahren ernährt wurden, von allem anderen in diesem Buch möchte ich aber nicht leben müssen. Dennoch ist es interessant zu lesen, weil anders, und es enthält viele selten S/W-Fotos. Food Fit For A King The Definitive Elvis Cookbook ´A splendid book.´ The Independent Unlike most celebrities who are distant from their fans, Elvis was a star of the people; Elvis, rich and famous, was still one of them. His cuisine reflects his life - both innocent and fabulous. In this celebration of Elvis´s lust for life and food, David Adler went where the King ate and talked to the people he dined with. He came up with some 70 delicious recipes from Elvis´s table and a host of colourful stories about the King from those who knew him best. It is the story of Elvis´s life through the food he ate and the people who fed him. In Thipelo, Adler learnt about young Elvis´s favourite dishes during a family reunion at his birthplace. He discovered the school fare of Humes High cafeteria and the roadside cuisine of the Gridiron in south Memphis as well as the Army Cook School in Fort Lee, Virginia, to experience first-hand the food that fuelled Elvis. He sampled the opulent buffets of Las Vegas, the spectacular luaus of Hawaii and the glitzy fare of Hollywood. He was given the recipes for Elvis and Priscilla´s Wedding Cake and the ´Love Me Slender´ diets. But the icing on the cake was the time he was prepared dinner by Elvis´s Graceland cook, served on the King´s own plates. THIS IS ELVIS CUISINE * Southern cooking raised to new baroque heights. * Snacking without guilt. * Eating whenever, whatever and however much you want. ELVIS CUISINE IS FOOD LUST Front cover photograph Archive Photos
(Dub Store) 12 tracks Re-issue of the original Jamaican ´Casmo´ LP album Jamaica is many things to many people. To some it is relaxing in the sun, swimming in the crystal-clear waters or golfing on a course high in the mountains. To others it is sipping a refreshing Planter´s Punch made with delicious Jamaica rum, drinking superb Blue Mountain coffee or just collecting bargains in the free-port shops and native markets. But to almost everyone, Jamaica is fun and music ... not just ordinary music but a very special kind which makes you want to tap your feet and dance. These exotic melodies may come from the tinkling guitars of the ´John Canoes´, traditional water-borne entertainers, or they may drift forth from one of the many intimate cocktail lounges which are sprinkled all over the Island. At the Casa Montego Hotel, one of Jamaica´s leading resorts, the sound of music comes from a native band led by one of Jamaica´s outstanding young musicians, Eric Grant, who has put together a smooth combination which can satisfy every taste. Eric Grant is a strange mixture for a Jamaican musician, for he combines a classical background with the native talent for rhythm. Most Jamaican musicians come by their talent naturally with little or no formal musical education. Grant has the added advantage of having learned music from his mother, a piano teacher. After years of serious study, Grant learned that classical pianists are not exactly in demand on the ´Lil´ Island in the Sun´, so he decided to switch to jazz. His first professional efforts, however, were not at the piano. Blessed with a fine tenor voice, he soon found a spot on a cruise ship as soloist with the band. In time he discovered that people liked to hear him sing and play his ones accompaniment so he would spend hours entertaining passengers with their favorite requests. While on the cruise ship, Grant visited many ports in the United States where he picked up the various jazz styles. Grant often is asked how he knows no many songs without referring to sheet music. He explains that he learns them by listening constantly to the radio when he is not on the bandstand or the Casa Montego. In this way, he keeps up on all the latest hit tunes. Grant does all the arranging for the group which he organized a few years ago as a trio. Today the band has five regulars and a soloist, all Jamaicans. Thoroughly American in style, the band have an extremely smooth beat which is enjoyable for either dancing or for listening. They have captured the rhythms of the Caribbean and South America and have mixed them with the jazz of North America to present a brand of music pleasing to all. Although the Combo play a dramy waltz and a snappy fox trot equally well, they receive the most requests for the Cha Cha and the Meringue, according to Grant. He has included many popular favorites at the Casa Montego in this album.