“Excellent book on the history of the hamburger. Starting from the birth of some strange meat concoction, to White Castle, Big Boy, McDonald's, The Whopper, and finally the ultimate haute hamburger made by the most famous chefs in New York City. It's short, to the point, with little extras you didn't know about (like the inner workings of the companies), and will make your mouth water just thinking about having a hamburger! I prefer mine with raw onion, pickles, and mustard.”

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