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The Good Stuff Cookbook: Burgers, Fries, Shakes, Wedges, and More
"In this solar system of culinary stars, there is a newborn one that shines very bright. Chef Spike Mendelsohn has a pulse on the American heartbeat for delicious, soul-satisfying comfort foods from his crowd-pleasing restaurant on Capitol Hill that has pleased Presidents and celebs. Enjoy the Good Stuff recipes and see why folks are coming back for more."
--Chef Art Smith, TLC's "Comfort Food" "With "The Good Stuff Cookbook, " Spike Mendelsohn applies his limitless imagination to classic American comfort food."
--Tom Colicchio, chef/owner of Craft restaurants and Colicchio & Sons
"I am a self-proclaimed queen of burgers, and it looks like Spike is on his way to becoming the king. I am obsessed with all things between the bun and have really enjoyed eating my way through the "Good Stuff." Spike knows how to bring the fun to bun."
--Rachael Ray
One of the most popular contestants ever on the hit television show "Top Chef," Chef Spike Mendelsohn is one of the hottest celebrity chefs on the scene. His new restaurant in Washington, D.C., Good Stuff Eatery, has been a resounding success and even claims First Lady Michelle Obama as a fan. In "The Good Stuff Cookbook," he serves up fast, fun, and fresh recipes for classic fare like burgers, sides, shakes, and desserts, as well as menu suggestions for all types of events, from big parties to casual family dinners.
You'll find old favorites with a twist: unique and tasty sauces and mayonnaises like Good Stuff Sauce and Curry Mayonnaise; fan-favorite sides like Baked Sweet Potato Fries and Bacon-Wrapped Asparagus; the famous Toasted Marshmallow Milkshake, malts, and floats; and, of course, Chef Spike's crowd-pleasing burgers made with beef, turkey, chicken, pork, and even lamb.The book features 120 fresh and delicious recipes and 140 full-color photosMendelsohn is one of the hottest up-and-coming chefs on the food scene with two new restaurants, a new web-based show on Food2.com called "By The Book, Off The Hook," and a number of other projects in the worksThis is the perfect all-American cookbook for anyone who loves great casual comfort food like burgers, fries, and shakes, but wants to shake things up with a gourmet touch
Just in time for Independence Day barbecues and summertime cookouts, "The Good Stuff Cookbook" offers a fresh and inventive take on classic American food.
--Chef Art Smith, TLC's "Comfort Food" "With "The Good Stuff Cookbook, " Spike Mendelsohn applies his limitless imagination to classic American comfort food."
--Tom Colicchio, chef/owner of Craft restaurants and Colicchio & Sons
"I am a self-proclaimed queen of burgers, and it looks like Spike is on his way to becoming the king. I am obsessed with all things between the bun and have really enjoyed eating my way through the "Good Stuff." Spike knows how to bring the fun to bun."
--Rachael Ray
One of the most popular contestants ever on the hit television show "Top Chef," Chef Spike Mendelsohn is one of the hottest celebrity chefs on the scene. His new restaurant in Washington, D.C., Good Stuff Eatery, has been a resounding success and even claims First Lady Michelle Obama as a fan. In "The Good Stuff Cookbook," he serves up fast, fun, and fresh recipes for classic fare like burgers, sides, shakes, and desserts, as well as menu suggestions for all types of events, from big parties to casual family dinners.
You'll find old favorites with a twist: unique and tasty sauces and mayonnaises like Good Stuff Sauce and Curry Mayonnaise; fan-favorite sides like Baked Sweet Potato Fries and Bacon-Wrapped Asparagus; the famous Toasted Marshmallow Milkshake, malts, and floats; and, of course, Chef Spike's crowd-pleasing burgers made with beef, turkey, chicken, pork, and even lamb.The book features 120 fresh and delicious recipes and 140 full-color photosMendelsohn is one of the hottest up-and-coming chefs on the food scene with two new restaurants, a new web-based show on Food2.com called "By The Book, Off The Hook," and a number of other projects in the worksThis is the perfect all-American cookbook for anyone who loves great casual comfort food like burgers, fries, and shakes, but wants to shake things up with a gourmet touch
Just in time for Independence Day barbecues and summertime cookouts, "The Good Stuff Cookbook" offers a fresh and inventive take on classic American food.
256 pages, Kindle Edition
First published January 1, 2010
25 people are currently reading
62 people want to read
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Displaying 1 - 14 of 14 reviews
October 23, 2013
Read this book, but don't trust it implicitly. It has good ideas and interesting flavor combos, but a lot of the amounts listed are really vague or inaccurate. For instance "juice of 8 lemons" in a recipe to turn normal mayo into an herb mayo. This amount obviously varies wildly depending on size of lemons. I used two, and still ended up with a soup instead of a spread. Similarly, I ended up with sloppy joes instead of burgers when the meat-mix was too wet to hold together. Still tasty, and definitely a challenge a semi-experienced cook can overcome. I will definitely be trying recipes from this book again, but will use my own judgement and guesswork as to the amount of ingredients instead of trusting in the written instructions.
June 6, 2010
I'm a Top Chef fan. I have NO shame. And thanks to Alley, Spike went from being one of my top 10 favorite chefs to one of my top 5, then one of my top 3. I refuse to say whether he's all-time favorite, because I like to leave a little mystery.
The food in this book is SO YUMMY LOOKING. I say yummy looking because in order to make any of this stuff, I actually have to go grocery shopping, and you know, I'm kind of a lazy bitch. But I'm on it!
This is just SUCH down home, comfort eating. I mean, for christ's sake, he's got an upscaled recipe for my Ketchup/Mayonnaise french fry sauce. How many restaurants acknowledge that customers LOVE that?
Via Twitter, I found out if I sent the book to DC w/postage paid, Spike would autograph it for me. And he did. Autographed to Bunny, with the love and bacon tag line. Very very pleased.
I can't wait to try some of these recipes. Especially the milkshakes. So yummy.
The food in this book is SO YUMMY LOOKING. I say yummy looking because in order to make any of this stuff, I actually have to go grocery shopping, and you know, I'm kind of a lazy bitch. But I'm on it!
This is just SUCH down home, comfort eating. I mean, for christ's sake, he's got an upscaled recipe for my Ketchup/Mayonnaise french fry sauce. How many restaurants acknowledge that customers LOVE that?
Via Twitter, I found out if I sent the book to DC w/postage paid, Spike would autograph it for me. And he did. Autographed to Bunny, with the love and bacon tag line. Very very pleased.
I can't wait to try some of these recipes. Especially the milkshakes. So yummy.
Shelved as 'cookbooks'
August 30, 2015I like this one for the pictures. And because I like to read recipes. Stop looking at me like that.
*waves arms* WAIT. A MAJOR ISSUE WAS REMEMBERED WHEN SHREDDING CARROTS FOR A CARROT CAKE THIS MORNING. Ahem. Spike Mendelsohn, you may know your burgers and fries and shit (Chicago has a Good Stuff Eatery, so next time I'm in Chicago, I'mma investigate and know for certain), BUT your carrot cake photo really ought to look like a bloomin' carrot cake. Not some white-ass cake with orange dots. Look, pal, I used that recipe for carrot cake and in no way was my cake anywhere as pasty as that photo. The cake ended up alright, but being that I was envisioning a gorgeous white cake, this was a rude awakening. I've since facepalmed and realized that carrots like to make things orange. ORANGE, not WHITE with little specks of orange. So, please, come back when YOUR PHOTO ISN'T A BLATANT MISREPRESENTATION OF YOUR CARROT CAKE. (also, my cake took a billion years to bake, part of which may have to do with using a glass pan, but *glares*)
Also, I made the one oatmeal cookie recipe, ran out of oatmeal, said "what the hell," doctored it up, and it turned out alright. E for effort. Now I want to check out this book again and try other recipes to see if they're screw-ups like the carrot cake photo. *narrows eyes* You could be merely one of those aesthetics photography users.
*waves arms* WAIT. A MAJOR ISSUE WAS REMEMBERED WHEN SHREDDING CARROTS FOR A CARROT CAKE THIS MORNING. Ahem. Spike Mendelsohn, you may know your burgers and fries and shit (Chicago has a Good Stuff Eatery, so next time I'm in Chicago, I'mma investigate and know for certain), BUT your carrot cake photo really ought to look like a bloomin' carrot cake. Not some white-ass cake with orange dots. Look, pal, I used that recipe for carrot cake and in no way was my cake anywhere as pasty as that photo. The cake ended up alright, but being that I was envisioning a gorgeous white cake, this was a rude awakening. I've since facepalmed and realized that carrots like to make things orange. ORANGE, not WHITE with little specks of orange. So, please, come back when YOUR PHOTO ISN'T A BLATANT MISREPRESENTATION OF YOUR CARROT CAKE. (also, my cake took a billion years to bake, part of which may have to do with using a glass pan, but *glares*)
Also, I made the one oatmeal cookie recipe, ran out of oatmeal, said "what the hell," doctored it up, and it turned out alright. E for effort. Now I want to check out this book again and try other recipes to see if they're screw-ups like the carrot cake photo. *narrows eyes* You could be merely one of those aesthetics photography users.
September 12, 2013
Everybody should get this book because you're making recipes from a good place. If you ever have tried the food at the restaurant Good Stuff on Pennsylvania Avenue in Washington DC, man, you should get this book.
August 12, 2016
I was at the library and wanted some new recipes and this book caught my eye. Maybe I was hungry for greasy, mouth-watering fast food? There are a lot of tips and great recipes in this book. I can't wait to fix Big B's Baked Beans. Mmm-mmm.
May 14, 2014
Very different spin on Burgers and fries and shakes! The recipes are awesome, the pictures beautiful and the personality that makes spike unique and millions fell for on top chef shines through on every page.
December 13, 2020
Fun book to read! The sides and desserts look more fun to make than the burgers (that’s just coming from someone who has only made burgers a few times). I might just try the baklava cookies. The writing is good as well as the photos of delicious looking food.
May 15, 2019
Liked this guy on Top Chef. Looking over the recipes offered in this book, I am definitely going to be expanding our burgers and fries menu (as well as our waistlines, I'm sure). :)
July 10, 2010
Three words: Toasted Marshmallow Milkshake
Can't wait to try it.
Can't wait to try it.
August 18, 2010
Good stuff. Interesting shakes and desserts to try.
August 6, 2010
The shakes in this look positively yummy. Add that to the recipes for baked sweet potato fries and two vegetarian "burgers" and I'm sold.
August 11, 2010
50% burger recipes. Why did I reserve this?
August 7, 2013
Burgers, fries, shakes, wedges - nothing out of the box or particularly complex (RB float = rootbeer & icecream!)
February 21, 2016
Great sounding recipes but no redeeming health value here!
Displaying 1 - 14 of 14 reviews
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