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The Good Stuff Cookbook Paperback – May 24, 2010
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Cooking in the New Year
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—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."
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.
Recipe Excerpts from The Good Stuff Cookbook
Farmhouse Bacon Cheeseburger
Milky Way Malt
Spike's Village Fries
Spike Mendelsohn and Rachael Ray: Author One-on-One
From Publishers Weekly
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
In an Amazon-exclusive interview, Spike Mendelsohn and Rachael Ray have a casual kitchen chat about music and inspirations.
More About the Author
Top Customer Reviews
All the things that I would want to know how to make are in here, from the blow your mind Toasted Marshmallow shake, to the sauce on the farmhouse burger, and general burger tips. The cookbook is a great read, there is enough back story to make it interesting, but not so much extra text that you skip it. The instructions are easy, and with the exception of a few meals, ingredients are easy to find.
My husband and I are burger fanatics, and we are in love with the Good Stuff Eatery - hence the book purchase. But the book is more than burgers, for example, I came home one night to find that my husband made cookies. Cookies. He has never made cookies before in his life. But the book is accessible and enjoyable no matter your skill level and I highly recommend both the book, and the restaurant the next time you're in DC.
The first recipes I tried were the cheese sauce and Man 'N' cheese. There is no way that the recipe as printed in the book is the recipe Spike uses. There are three problems with the cheese sauce recipe. First the recipe has you make a roux from 1/4 cup of butter to 1 cup of flour. With this combination you get a very dry, lumpy dough, similar to what you would want if you were making a crumble topping for a dessert. When you add the milk, it thickens almost instantly--way too much flour! The next problem is the cheese. The recipe calls for one cup of grated sharp cheddar. After adding the cheese, it becomes very clear that this is not enough. The mixture is mostly white with a very pale yellow color. You can hardly taste any cheese. I added almost three cups to get a yellow color to the sauce and adequate cheese flavor. The last problem is the cayenne pepper. If you add the 1.5 teaspoons that the recipe calls for, that's the only thing you will be tasting. A dash or two is adequate.
The Mac 'N' Cheese recipe is problematic because it only calls for 1 cup of the cheese sauce to 1 pound of elbow macaroni. One pound of elbow macaroni noodles fills a 9x13" pan when cooked. Adding one cup of cheese sauce barely coats all of the noodles. I used three cups of the sauce and it still wasn't enough. After baking the macaroni, it was mostly dry, but still edible.Read more ›
Must-Buy for any foodie, Top Chef fan, DC resident past, present, or future. Spike is a great guy, and you will be better for supporting him.
As others have commented, the cheese sauce recipe has the wrong amount of flour. I used 1/4 c. instead of 1 cup. I did use the specified amount of cayenne, and it's just too much. Start with 1/4 tsp and work up to your taste. The mac and cheese made with the cheese sauce was dry, and not cheesy. Next time, less breadcrumbs, more sauce, deeper dish. Maybe extra sharp cheese.
The rosemary honey lemonade was cloyingly sweet. Next time, much more lemon juice. I used 7 lemons, added two more, but still not enough. It's a good idea, though.
Likewise, when I made the toasted marshmallow shake, I added about half the specified number of toasted marshmallows. It was still brown, and very sweet. Even less marshmallows next time.
The chipotle mayo is awesome. I might tweak it a bit next time, but it's good, just as the recipe specifies. It would be a great dip for cold boiled shrimp.
I'll try some of the other recipes, but cautiously. The publisher needs to get someone to try each recipe in a home kitchen, and then put out an errata sheet.
Most Recent Customer Reviews
Quick Delivery, I have a cookbook addition and I love this book.Published 23 days ago by Christopher Polfus
I live in DC and first stumbled upon Good Stuff a few years ago. Now this is the first time I can say I've had the best Milkshake and burger of my life. Read morePublished on January 7, 2014 by Shoegal3
I don't see how this gets almost 5 stars when everyone has pointed out all the mistakes with the recipes... Read morePublished on December 5, 2013 by watermelon987
This book is perfect, it has great recipes, both for basics and more complex dishes - recipes that are easy to follow and sound delicious even on paper. Read morePublished on November 10, 2012 by Sophie
Great recipes. Gourmet enough for the foodie in my but basic hamburgers, sauces, fries and shakes. What's not to love. I'd highly recommend.Published on September 21, 2012 by DC
This is a great collection of recipes that bring a whole new collection of taste bud bursting concoctions to your appetite. Read morePublished on August 16, 2012 by Josh B.