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Burgers: From Barbecue Ranch Burger to Miso Salmon Burger Paperback – Jun 1 2010


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Product Details

  • Paperback: 144 pages
  • Publisher: Aurum Press (June 1 2010)
  • Language: English
  • ISBN-10: 1906417261
  • ISBN-13: 978-1906417260
  • Product Dimensions: 20.3 x 1.3 x 22.9 cm
  • Shipping Weight: 540 g
  • Amazon Bestsellers Rank: #2,120,634 in Books (See Top 100 in Books)

Product Description

Review

'The writing and content certainly don't disappoint...proving that there's more to burgers than fast food' Fresh magazine 'A wealth of delicious and imaginative recipes' Ireland's Homes Interiors & Living Magazine 'Delicious recipes' Grazia 'Packed with enticing new recipes' Country Homes & Interiors 'Deliciously different recipes' Choice '[Paul Gayler] certainly knows his stuff' Night & Day (Mail on Sunday)

About the Author

Paul Gayler is an executive chef and the author of Mediterranean Cook, Passion for Cheese, and Passion for Vegetables. Gus Filgate is a photographer whose work appears in New Sushi.

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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 1 review
Take a Big Bite of this Burger Compendium Feb. 5 2012
By LuAnn Schindler - Published on Amazon.com
Format: Paperback
British chef Paul Gayler cooks up an appetizing array of 68 burgers in his latest culinary adventure, Burgers: From Barbecue Ranch Burger to Miso Salmon Burger and demonstrates that the classic burger doesn't have to beef up to be tasty.

With a heavy focus on the inventive, the book's burger sections - beef, more meat (primarily lamb and poultry), fish and vegetarian - offer a burger option for every palette. Gayler creates unique twists, including the cordon bleu burger sprinkled with caramelized apple chunks, the Lebanese kibbeh burger served with a side of smoked chilies and white bean hummus, a New Orleans po'boy topped with a Creole slaw, and black bean koftas doled out in dried corn husks.

The opening pages guide both the burger beginner and the seasoned servant through the history of hamburgers, tips for selecting the best ingredients, and preparation methods. Gayler stuffs a lot of pertinent information in these pages.

The final chapter shares recipes for all side dishes the chef dishes up. A wide variety of sauces, salsas and relishes make the mouth water. The salad, potato and bread recipes work as complementary sides for any meal.

Beautiful, hunger-inducing photographs by Gus Filgate make this cookbook worth devouring.

I've attempted several recipes and this cookbook is one staple I'll keep stocked in my kitchen.

Originally published for San Francisco / Sacramento Book Review


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