Show 237, August 19, 2017: Phyllis Hinz & Lamont Mackay, The Cooking Ladies Part Two

Phyllis Hinz and Lamont Mackay are the Cooking LadiesAccomplished travel journalists, cookbook authors and chefs, Phyllis Hinz and Lamont Mackay. have taken on a new life chapter as the well-traveled “The Cooking Ladies.” We continue our conversation with them.

The pair of RV-travel companions have decades of culinary wisdom behind them and thousands of miles of blacktop in the rear-view mirror. Their entertaining new cookbook and travel journal is On The Road With The Cooking Ladies – Let’s Get Grilling.

The book chronicles their latest adventure, collecting tales of culinary and cultural encounters from roadhouses to back country smoke pits, with recipes that pay tribute to the do-it-yourself spirit of the classic North American cookout.

Having surveyed a whole continent of grilling ideas, The Cooking Ladies encourage readers to expand their own horizons with regional specialties like Hot Brown and Brined Turkey Breast or Loco Moco, alongside dozens of unbeatable recipes for ribs, roasts, chicken wings, pork loin, grilled veggies, and much, much more.

We discuss some of their nine years of travel adventures in Bar Harbor, Maine, The Big Island of Hawaii, Temecula, CA and Northern Alabama and other destinations which inspired recipes in the book.

 

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Show 180, July 16, 2016: Burger Authority and filmmaker George Motz, The Great American Burger Book Part One

George MotzGeorge Motz is an Emmy Award-winning filmmaker, founder of the Food Film Festival, and author of the well-received Hamburger America. He’s a well-traveled “accidental” burger authority with impeccable credentials. Motz’s newest offering is The Great American Burger Book – How to Make Authentic Regional Hamburgers at Home. The Foreward is by Travel Channel’s Chef Andrew Zimmern.

The Great American Burger Book is the first book to showcase a wide range of regional hamburger styles and cooking methods. Author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, and deep-fry burgers based on signature recipes from around the country.

Each colorful chapter is dedicated to a specific regional burger, from the tortilla burger of New Mexico to the classic New York–style pub burger, and from the fried onion burger of Oklahoma to Hawaii’s Loco Moco. Motz provides expert instruction, tantalizing recipes, and vibrant color photography (George snapped many of the images) to help you create unique variations on America’s favorite dish in your own home.

George puts his well-used spatula down briefly to join us with the juicy details.

 

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