- Paperback: 240 pages
- Publisher: Harvard Common Press; illustrated edition edition (Mar 4 2003)
- Language: English
- ISBN-10: 1558322477
- ISBN-13: 978-1558322479
- Product Dimensions: 20.8 x 20.3 x 2 cm
- Shipping Weight: 499 g
- Average Customer Review: 5.0 out of 5 stars See all reviews (8 customer reviews)
- Amazon Bestsellers Rank: #413,698 in Books (See Top 100 in Books)
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Product Details |
Product Description
From Publishers Weekly
The average American consumes three hamburgers a week, and Murphy and Singh figure it's time this all-American sandwich got its culinary due. In this authoritative guide to cooking burgers of all stripes, the authors sprinkle facts about burgers and burger restaurants around the U.S. throughout while keeping their focus tight on the recipes. By creating beef, poultry, seafood and vegetarian spins on the classic, authors Murphy and Singh seek to expand the home cook's burger repertoire, sometimes stretching the definition of "burger" just a bit beyond its capacity. Offerings range from Barbecue Cheese Burgers and Pecan Pesto Turkey Burgers with Caramelized Fennel to is-this-really-a-burger? offerings like Salmon Burgers in Grape Leaves. Though half the length of the comprehensive "Where's the Beef" chapter, the veggie burgers section provides about 30 choices, including the oddball Brussels Sprouts, Apple and Walnut Burgers (which also contains onions, bread crumbs and apricots). Other veggie recipes, though, like the Grilled Portobello and Spinach Burgers, will appeal even to meat eaters. Cooks will want to read the recipes thoroughly before starting, since the authors often list the cooking oil and the oil used in the meat mixture as one measurement, and sometimes leave important garnishes out of the ingredients list. This isn't a flawless cookbook, but for the burger lover, it's got definite appeal. Photos.
Copyright 2003 Reed Business Information, Inc. --This text refers to the Hardcover edition.
Copyright 2003 Reed Business Information, Inc. --This text refers to the Hardcover edition.
From Booklist
With summer's approach, grills reappear from winter storage and barbecue kettles roll out of garages. The first thing most barbecuers yearn for after a long winter is a sizzling hamburger. Jane Murphy and Liz Yeh Singh have collected some of the nation's best burger recipes and ideas in The Great Big Burger Book. In addition to recording recipes for classic American burgers, Murphy and Singh show how to boost burgers with homemade ketchup and other garnishes. They offer South American and Asian riffs on the traditional sandwich. For those tired of beef, there are buffalo, lamb, pork, seafood, and vegetarian variations. At the outer edge of burger cuisine, Murphy and Yeh have devised a "hamburger" based on a classic French quenelle made with cod and scallops and topped with rich veloute sauce. Mark Knoblauch
Copyright © American Library Association. All rights reserved --This text refers to the Hardcover edition.
Copyright © American Library Association. All rights reserved --This text refers to the Hardcover edition.
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Customer Reviews
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Most helpful customer reviews
5.0 out of 5 stars
Packed with one hundred recipes for lip-smacking burgers,
By Midwest Book Review (Oregon, WI USA) - See all my reviews
This review is from: The Great Big Burger Book: 100 New and Classic Recipes for Mouthwatering Burgers Every Day Every Way (Paperback)
The collaborative effort of culinary expert Jane Murphy and food writer/recipe tester Liz Yeh Singh, The Great Big Burger Book is packed with one hundred recipes for lip-smacking burgers, ranging from such exotic offers as Shrimp Gumbo Burgers and Japanese Rice Burgers with Chicken Teriyaki, to brussel sprout, apple, and walnut burgers, and more. Recommendations for ingredient sources, along with tips, tricks, and techniques for preparing meat in general, round out this first-rate and highly recommended cookbook for folks of all kitchen skill and experience levels.
5.0 out of 5 stars
Terrific recipes,
By A Customer
This review is from: The Great Big Burger Book: 100 New and Classic Recipes for Moutheatering Burgers Every Day Every Way (Hardcover)
This book is yummy. The health-conscious authors offer lots of alternatives for the non-beef eaters among us and their burger toppings are great. The factoids and restaurant mentions that garnish the pages are fun, too. Highly recommended.
5.0 out of 5 stars
Tired of the Same Old Burgers? You'll Love This Book!!,
By
This review is from: The Great Big Burger Book: 100 New and Classic Recipes for Moutheatering Burgers Every Day Every Way (Hardcover)
Although I have eaten my share of burgers, I have always thought of them as boring. You grill them, slap on a slice of cheese, a tomato slice, whatever sauce you like and eat on a soft and often tasteless bun.Well....along comes The Great Big Burger Book and with it a whole new dimension on just what constitutes a burger. Certainly there are the traditional meat (beef, pork, veal and even lamb) burgers, but my interest was piqued by the chapter entitled: Burgers That Take Flight: Chicken, Turkey and Duck. Using ground poultry allows you to cut the fat content of a burger and the recipes don't cut the taste and flavor. I have always enjoyed Chicken Marsala and when I saw the recipe for Chicken Marsala Burgers, I immediately tried it. Your family and guests, not to mention yourself will really like that one. The photo of a Bolognese Turkey Burger with Sun-Dried Tomatoes and Green Olives looks delicious, and I'm happy to report that it also tastes as good as it looks. But the book doesn't stop there. There is an entire chapter dedicated to burgers made with fish and shell fish. I haven't tried them yet as the weather here in Maine has been just awful this spring, and this type of burger should be cooked outdoors. But there are recipes for lobster and scallop burgers and since I love both, I plan to try them as soon as Mother Nature cooperates. For vegetarians, there are recipes using portobello mushrooms,falafel, quinoa, tofu, eggplant and chickpeas, to mention a few. That chapter fittingly is entitled: Redefining the Burger. Admittedly, there are ingredients that may be unfamiliar to the reader. For those people (and I am one), there is a glossary of ingredients and an ingredient source list which tells you where you can find the products that may not be available in your area. This is a wonderful resource for entertaining. Your guests will be amazed by your culinary expertise when you serve them a healthy burger packed with new flavors. Your backyard menus will never be the same or 'boring' anymore!
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