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The Best Burgers in LA: 35 of the most delicious burgers in LA

by Randy Berger
Save 11% Save 11%
Current price ₹1,233.00
Original price ₹1,380.00
Original price ₹1,380.00
Original price ₹1,380.00
(-11%)
₹1,233.00
Current price ₹1,233.00

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Book cover type: Paperback
  • ISBN13: 9781539307747
  • Binding: Paperback
  • Subject: N/A
  • Publisher: Createspace Independent Publishing Platform
  • Publisher Imprint: Createspace Independent Publishing Platform
  • Publication Date:
  • Pages: 142
  • Original Price: USD 15.0
  • Language: English
  • Edition: N/A
  • Item Weight: 200 grams
  • BISAC Subject(s): General

Love at first bite, as they say, and I seek out this kind of love everywhere. When a person's eyes roll back in their head, you may want to call 911. But it's not always for medical reasons. It happens when you lose your sense, and get lost in a moment. When your knees wobble from an incredible kiss, or further, between two lovers in the heat of passion. It can happen when you hear certain notes in music, for others it's a song, and for others it's when they dance. This little heart-stopping moment can occur when the perfect combination of bun, sauce, cheese, and patty come together to make the perfect burger.

What started so innocently watching Grandma in her kitchen, I was fascinated. "How do you make Pierogi" (my favorite), rouladen, schnitzel, sauerkraut, or one of a hundred other German specialties. It was there I learned to wash, cut, and clean - all very much a part of a working kitchen. At age 14, my father (who also had a love for cooking and food), opened a restaurant in Marina Del Rey, California called "Stuff It". While the Natural food restaurant didn't survive past its second year (falling into statistical hell), it's was there that I learned the pitfalls of running a place - opening, closing, finding good employees and firing bad ones, cooking, preparation, buying, and disposing. Throughout it all, it was also at "Stuff It" where I furthered my venture for food. In college, I found my love for writing. While I wrote poetry, short stories, you could say, was my forte. Reading my work outloud and in-front of audiences was the most challenging for me, but I overcame it. I would weave in culinary scenes to my stories - somehow, or unforeseen, of things to be. Writing and Food, put on the sidelines, I went into Technology, and later, Consulting. Programming and setting up systems, technical documentation, managing staff, system analysis, and finally project management is where I found find my expertise. Overall, this has proven a great experience in many different areas, having consulted for over 250 companies. But now, I bring it all together in a new adventure. Food, writing, and consulting is my passion, and I want to share it all with you. Best, Randy

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