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The Good Stuff Cookbook

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"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, "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 photos Mendelsohn 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 works This 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.


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"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, "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 photos Mendelsohn 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 works This 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.

30 review for The Good Stuff Cookbook

  1. 4 out of 5

    Patricia

    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 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.

  2. 4 out of 5

    Rea K

    I 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, I 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.

  3. 4 out of 5

    Bunny

    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, 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.

  4. 5 out of 5

    Myles Brooks

    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.

  5. 4 out of 5

    Ginnie Grant

    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.

  6. 4 out of 5

    Dorena

    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.

  7. 4 out of 5

    Andrea

    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). :)

  8. 4 out of 5

    Mandy

    50% burger recipes. Why did I reserve this?

  9. 5 out of 5

    Jennifer

    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.

  10. 4 out of 5

    Alison

    Three words: Toasted Marshmallow Milkshake Can't wait to try it.

  11. 5 out of 5

    Janet

    Good stuff. Interesting shakes and desserts to try.

  12. 4 out of 5

    Kim

    Burgers, fries, shakes, wedges - nothing out of the box or particularly complex (RB float = rootbeer & icecream!)

  13. 5 out of 5

    Hannah Jane

  14. 5 out of 5

    Frankie D. Mathis

  15. 5 out of 5

    Michele Tolleson

  16. 4 out of 5

    James Alston III

  17. 4 out of 5

    Brendon

  18. 4 out of 5

    Jo Scoby

  19. 4 out of 5

    Debbie Hovey

  20. 4 out of 5

    Socrates

  21. 5 out of 5

    Tina

  22. 4 out of 5

    Tabby Kat

  23. 5 out of 5

    Kim Rivers

  24. 4 out of 5

    Linda

    Great sounding recipes but no redeeming health value here!

  25. 5 out of 5

    Ryan

  26. 4 out of 5

    Karen

  27. 4 out of 5

    Margaret F. Dikel

  28. 4 out of 5

    Bridget Pattillo

  29. 5 out of 5

    Richard Moore

  30. 5 out of 5

    Andrew Claude

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