Towards a Better Hamburger?

While I’m here at work blogging away on the Library’s Current Events Blog, I just happen to be thawing out some burger at home and wondering what to do with it when I get back for supper. 

So, naturally an MSNBC article and slide show about hamburgers (here and here) really caught my eye today.  As the article points out, times are tough, burger is cheap, and this old standby is now all the rage, even at “fancy” restaurants.  I must say, I never dreamed there could be so many ways to make a hamburger.   

If you’re interested in reading up on hamburger, trying to get some ideas for new hamburger recipes, or just have a general interest in fast food, try some of these titles from Greensboro Public Library:  Bobby Flay’s Burgers, Fries, & Shakes by Bobby Flay with Stephanie Banyas & Sally Jackson; The Burger Meisters:  America’s Best Chefs Give Their Recipes for America’s Best Burgers Plus the Fixin’sby Marcel Desaulniers; The Great Big Burger Book:  100 New and Classic Recipes for Mouthwatering Burgers Every Day Every Way by Jane Murphy and Liz Yeh Singh; The Hamburger:  A History by Josh Ozersky; Dying for a Hamburger: Modern Meat Processing and the Epidemic of Alzheimer’s Disease by Murray Waldman & Marjorie Lamb; Modern Meat (DVD); Food, Inc.:  How Industrial Food is Making Us Sicker, Fatter, and Poorer — and What You Can Do About It, edited by Karl Weber; Guide to Healthy Fast-food Eating by Hope S. Warshaw; Chew on This:  Everything You Don’t Want to Know About Fast Food by Eric Schlosser and Charles Wilson; The Fast Food Diet:  Lose Weight and Feel Great Even If You’re Too Busy to Eat Right by Stephen Sinatra and James Punkre; Don’t Eat This Book:  Fast Food and the Supersizing of America by Morgan Spurlock; Fast Food My Way (DVD); and Fast Food Nation:  The Dark Side of the all-American Meal by Eric Schlosser.

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