So You Want To Be A Waiter

The best book on waiting tables that you have never read – yet

A great burger guide from Serious Eats

The one thing that I disagree with is the very narrow definition of slider that Adam gives. I’d argue that mini-hamburgers have now been redefined as sliders. Sure, the original sliders were from White Castle and Krystal’s and embodied a certain ethos but, much in the same way that confits have graduated from duck and other meat to be extended to vegetables, chefs (and the dining public) have extended the slider metaphor to other “small burgers”, and slider purists just need to get with the program.

Otherwise, a well-researched and illustrated guide that I’m sure cost the author some pounds.

Photo of  Double Bacon Hamburger Fatty Melt by Robyn Lee.

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