| 1400051657 |
Available:*
Library | Material Type | Call Number | Shelf Location | Status | Item Holds |
|---|---|---|---|---|---|
Searching... Rockrimmon Library | Book | 641.66 B475B | Nonfiction | Searching... Unknown | Searching... Unavailable |
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Summary
Summary
Burgerspresents the blue jeans of American cuisine in all their glory, from simple and comforting to sophisticated and elegant. With fifty delicious, highly original recipes, beautiful photographs, and authoritative information on ingredients and techniques, this book will give you a different burger for every night of the week--in fact, for every night of the month. Rebecca Bent has scoured the country looking for the best that burgers have to offer, and here are not only her own superb creations, but also those from such renowned chefs as: • Bobby Flay: Mesa Grill Burger with Double Cheddar Cheese • Roy Yamaguchi: Japanese-Hawaiian-influenced Mama Burger with Chopped Mushrooms • Jonathan Waxman: Bacon Burger with Onion Rings • Suzanne Goin of Los Angeles's Lucques: Grilled Lamb Burger with Cumin Yogurt • David Waltuck of New York's Chanterelle: Venison Burger au Poivre • Norman Van Aken: Tuna Burger with Mojo There are beef burgers and cheeseburgers, naturally, but also lamb, game, turkey, seafood, and vegetarian burgers. Plus there are recipes for the perfect sides and condiments: homemade ketchup and french fries, of course, but also the likes of Dean Fearing's (of Dallas's Mansion on Turtle Creek) Tobacco Onion Rings, Geoffrey Zakarian's (of New York City's Town) Gingered Cole Slaw, plus such classics as potato salad, homemade mayo, and mac and cheese. Burgersaddresses everything you need to know to make perfectly simple traditional burgers and their accompaniments, while also providing dozens of showstopping variations. So pull on a pair of jeans, and cook some burgers.
Reviews (1)
Publisher's Weekly Review
This snappy little book about seasonal grilling and entertaining might fit well in a book display?its design is crisp and its photos excellent?but it disappoints in the kitchen, primarily because the authors pay too much attention to celebrity chefs and too little to the actual technique of cooking burgers. Two pages are devoted to grilling instructions and ?basic rules,? but there is nothing about the art of forming a hamburger patty so that it doesn?t crack on the sides and leak juices (a common home-grilling mistake). Several of the recipes are poorly edited: Dean Fearing?s Burger Buns requires much more flour than the amount that is listed in the recipe?s ingredients, and Bent?s instructions lead readers to preheat the oven for least an hour before the buns will be ready to bake. The recipe introductions provide little additional help to novice cooks; instead, most focus on singing the praises of Manhattan and national chefs. Bent, a financial marketing director turned cooking-school student, has mastered the tone of the peppy press release, but lines like ?[Bobby Flay] brought a new kind of natural charm and estimable culinary talent to grilling? don?t really tell readers much about the food that follows. Many of the book?s 50 recipes do taste great: the Corner Bistro Burger with My Fried Parsley, for example, is simple and delicious. But others appear to mix flavors willy-nilly. The Stuffed Chevre and Caramelized Onion Burger, for one, requires 11 ingredients yet tastes oddly like breakfast sausage. This book wins points for packaging, but readers who really want the burger lowdown would be better off with Desaulniers?s The Burger Meisters or one of Cook?s Illustrated?s many guides to meats and grilling. (May) Copyright 2004 Reed Business Information.
