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Napoleon's Everyday Gourmet Burgers: Inspired Recipes by Chef Ted Reader Paperback – Apr 15 2010

4.0 out of 5 stars 1 customer review

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Harry Potter and the Cursed Child
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Product Details

  • Paperback: 320 pages
  • Publisher: Key Porter Books (April 15 2010)
  • Language: English
  • ISBN-10: 1554702615
  • ISBN-13: 978-1554702619
  • Product Dimensions: 25.1 x 22.6 x 2.8 cm
  • Shipping Weight: 1.4 Kg
  • Average Customer Review: 4.0 out of 5 stars 1 customer review
  • Amazon Bestsellers Rank: #360,503 in Books (See Top 100 in Books)
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Product Description


“Ted is so good, he’s the only Canadian chef we’ve ever had on our show. BBQ is his life and here’s a chance to learn how to make your ribs as good as his.” --Regis Philbin, Live! With Regis and Kelly “Ted Reader is the Jackie Chan of the BBQ. The wood is real, the meat is real, the fire is real?and he does all his own stunts.” --Ed Robertson, The Barenaked Ladies “Only a truly gifted chef can pull off the kind of food Ted reader cooks! Ted’s comfort zone: the heat of the fire, the sizzle of the grill, the sight of the smoke and the aroma of the marinade?hopefully there’s a beer close by too. He’s part chef, part artist?part caveman! I can’t tell who he’s really cooking for?us? Or him?” --Kevin Brauch, Thirsty Traveler and Iron Chef America “Nothing feed the great Canadian passion for grilling like Ted Reader’s mouth-watering recipes. His range of techniques and ingredients is so inspired and innovative it makes everyone want to becom a BBQ warrior. I love his books so much I keep copies at home and at the cottage.!” --Chef Michael Bonacini, Oliver & Bonacini Restaurants “One of the most individualistic grill masters.” -Steven Raichlen, Author, The Barbecue Bible “Clever?addictive?absolutely delicious?a summer Barbecue specialist.” --Bon Appetit magazine “Ted Reader is the Crazy Canuck BBQ Kingpin.” --GQ magazine “Chef Ted Reader Rocks!” --Tyler Stewart, The Barenaked Ladies “Canada’s most engaging outdoor Chef” --HOMEFRONT MAGAZINE “Grillin’ and Chillin’ wouldn’t be the same without Teddy Reader smack dab in the middle of it all ? totally awesome, totally Beerlicious!” --Greg Cosway, Toronto’s Festival of Beer “Ted is a true artist and the grill his canvas....” --John Derringer, Q107 Morning Man, Corus Entertainment

About the Author

Ted Reader is an award-winning chef, author, and product developer. He is the author of several cookbooks, including The Art of Plank Grilling, and Sticks and Stones, which was awarded the Silver Medal in the Cuisine Canada 2000 Culinary Book Awards. Ted is a native of Paris, Ontario, and is a graduate of George Brown College’s Culinary Management Program. Ted appears regularly on radio and TV, where he is known as the “BBQ Guru.” He frequently demonstrates his culinary prowess by grilling in a range of venues?from swanky ballrooms to downtown parking lots. He owns more than 100 barbecues, grills and smokers in all shapes and sizes and never goes anywhere without one in the back of his truck. He lives in Toronto.

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Most Helpful Customer Reviews on (beta) HASH(0x9fdd13c0) out of 5 stars 2 reviews
2 of 2 people found the following review helpful
HASH(0x9fa029f0) out of 5 stars Excerpted from my July 2010 review in The National Barbecue News July 27 2010
By Doug Mosley - Published on
Format: Paperback
Ted Reader - the renowned north-of-the-border barbecue king and TV show host - is back with a new book and a re-release. Reader has put together an impressive track record of well-done books over the last decade. First was "Stick & Stones: The Art of Grilling on Plank, Vine and Stone" which was actually a 1999 release co-authored with Kathleen Sloan. He followed that up with "Sticky Fingers and Tenderloins: Grilling Ribs, Steak and Other Tasty Treats" in July 2002, "Grilling Maestros, Vol. 3" in January 2003 (co-authored with Marcel Desaulniers and Fritz Sonnenschmidt) and "Hot and Sticky BBQ" in April 2003. Those first few books helped to shape this author for what was to come, because he seemingly built upon these experiences to develop a personae and style that would emerge in his following efforts. In April 2004, this colorful Canadian released "On Fire in the Kitchen", and then in the spring of 2007 released a pair of books: "The Art of Plank Grilling: Licked by Fire, Kissed by Smoke" (April 2007) and "King of the Q's Blue Plate BBQ" (May 2007). That's where he was first introduced to readers of The National Barbecue News in this column and we've continued to follow his career since.
Last year, Reader hooked up with Napoleon Gourmet Grills and began releasing cookbooks with that brand attached. The first, "Napoleon's Everyday Gourmet Grilling" was very favorable reviewed in this space. He also released in hardcover "Napoleon's Everyday Plank Grilling", which has been followed up with a paperback release this spring. Then came the third in May of this year, "Napoleon's Everyday Gourmet Burgers" ($25, Key Porter Books, 318 pp.). And as with the other books, this one is well done is every way.
As part of the publicity campaign for this book, Reader attempted to break a world record for the world's largest hamburger. On May 8 in Toronto, Reader and 10 assistants cooked a 300-pound hamburger on a specially-made Napoleon Grill (it had a built-in hydraulic fork lift that flipped the burger during the cooking process). With bun and fixin's, the final weight was 590 pounds, easily besting the standing record of 164.8 pounds. However, the Guinness Book of World Records states that the world's largest hamburger must be commercially available (i.e., offered for sale publicly on a regular basis) and thus Guinness continues to list Mallie's Sports Grill & Bar in Southgate, Mich., as the recordholder, although Reader has said his behemoth will be made available on his catering menu.
Back to the book. "Napoleon's Everyday Gourmet Burgers" follows the same style and format of the previous two books. The recipes are very creative but not hopelessly challenging. However, what you will turn out from this book will undoubtedly lead to wows. Mark this one down as another outstanding effort by Reader. We'll look forward to what comes next.
HASH(0x9fb55234) out of 5 stars Great recipes March 23 2012
By BC - Published on
Verified Purchase
the book is very informative on techniques for preparing the meat as well as new and inventive ways to season your burger. the butter burger was very interesting. we tried it and it did help put moisture in the burger.