Adult Nonfiction TX749 .B398 2004
Summary: The cover of the July '02 issue of Saveur- perhaps the highest-end of the glossy food magazines-was "The Perfect Burger." A month earlier, Gourmet's cover was a burger. New York Magazine ran a feature on the best burgers in the city. The previous year, famed French restaurateur Daniel Boulud made food headlines with the introduction of his "DB Burger"-a cardiac-arrest- inducing combination of the traditional ground beef (in this case, prime rib) with the very untraditional additions of braised short ribs, truffles, and foie gras. Why all this attention to burgers? Because American comfort-food is the order of the day. And no book presents the burger in more glory than Rebecca Bent's BURGERS: beautiful full-color photos throughout, authoritative information on ingredients and techniques, and a wealth of recipes. Because it's not just Daniel Boulud who's reinventing the burger: it's the many well-known chefs from across the country who've contributed their own unique spins, many exclusively for this book, on the American clas- sic, including: Â· Bobby Flay's Mesa Grill Burger with Double Cheddar Cheese Â· Roy Yamaguchi's Japanese-Hawaiian-inflected Mama Burger with Chopped Mushrooms Â· Famed California-cuisine-chef Jonathan Waxman's Bacon Burger with Onion Rings Â· Suzanne Goin's (chef at L.A.'s Lucques) Grilled Lamb Burger wtih Cumin Yogurt Â· David Waltuck's (N.Y.'s Chanterelle) Venison Burger au Poivre Â· Norman Van Aken's Tuna Burger with Mojo There are beef burgers and cheeseburgers, naturally, but also lamb, game, chicken, turkey, fish, seafood, and vegetarian burgers. And there are also recipes for the best sides and condiments; home-made ketchup and French fries, of course, but also the likes of Dean Fearing's (Dallas's Mansion on Turtle Creek) Tobacco Onion Rings, Geoffrey Zakarian's (NYC's Town) Gingered Cole Slaw, plus such classics as potato salad, homemade mayo, and mac-and-cheese. Yes, BURGERS addresses everything you need to know to make the perfectly simple traditional burgers and their accompani- ments. But it also provides dozens of variations to make burgers more fun and interesting-and some of them are even downright healthy. And all of this in a charming little package that's perfect for seasonal displays and cross-merchandising opportunities, and with a dynamo first-time author.
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