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Numéro de rayon | Type de documentation | Copier | Emplacement en rayon | Statut |
|---|---|---|---|---|
| 641.84 | 1:E-BOOK | 1 | 1:ON-DEMAND | Recherche en cours... Inconnu |
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Résumé
Résumé
The essential book to have on hand before you fire up the grill this summer.
In any city around the world you can find a burger twenty-four hours a day on virtually every corner--walk-up, drive-in, sliders, double size, super size, king size, and countless other variations on unimaginative, standardized fast food burgers from under the heat lamp. But there is another way . . .
The Art of the Burger is much more than just a burger recipe book; it is inspiration and a creative jolt for those who want more: innovative patties, inventive bun choices, imaginative toppings, creative preparation, and of course, more flavor. You really want to know what's in your burger? Then the only way is, to do it yourself.
With premium meat, crispy bacon, gently melting cheese, and hamburger buns that do not taste like cardboard-- The Art of the Burger looks at the perfect burger. Fresh, creative, and distinct from the classics, this burger bible presents exciting ideas you'll never find in a fast food restaurant. It contains recipes for twelve types of bread and buns, eleven types of sauces, and fifty burgers of all sorts--not just beef patties, though a quarter of them are beef-specific, but ones using pig, poultry, seafood, veggies, and others ingredients instead of, or in addition to, a standard patty. There are even a few desert "burgers." Beautifully designed and packed full of tips and guidance to make the perfect burger here is the book for burger lovers everywhere.
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Notes de l'auteur
Jens Fischer is a Michelin-starred chef who was trained by and has worked for several award-winning chefs. He's the executive chef at Passione Rossa at the BollAnt's im Park hotel in Bad Sobernheim, Germany, where he promotes a modern way of cooking. He loves pasta, but has a particularly affinity for creating unique burgers.
Maria Brinkop , a skilled, professionally trained photographer and college-educated designer with a knack for food photography, creating pictures that are tasty, with a little twist--not too much and not too little. Maria has freelanced for clients all over Germany since 2008 and has received several awards for her work.
Critiques (2)
Critique du Publishers Weekly
This English adaptation of Michelin-starred chef Fischer's German cookbook retains the inventive recipes of the original but offers little additional information for Anglophone readers and cooks. Opening with a surprisingly cursory introduction, Fischer moves immediately to hamburger buns, which range from the basic (simple burger or brioche rolls) to the painfully complex, such as curry chili or squid ink. Offering that specificity so early in the book might turn readers off, and every recipe tests one's patience as well as eyesight, but those who stick with it-and, most importantly, those who can overlook the book's wild obtrusive typography and design-will find some terrific ideas that manage to be both inventive and tasty without being arch (for the most part). The Camemburger, marrying watercress, cranberries, and fried cheese; the Italian Job, with smoked brisket, ham, burrata, roasted tomatoes, and arugula; and Breakfast at Tiffany's, with bratwurst, eggs, cheese, and bacon, are straightforward and rewarding. However, dishes like the Smoker's Empire, a basic beef burger smoked with beech chips and finished in an oven, may be too labor-intensive for those looking for a simple riff on the basic Saturday night burger. (June) © Copyright PWxyz, LLC. All rights reserved.
Critique de Booklist
Americans too often forget that their iconic, ubiquitous food is named for a German city. So it hardly should come as a surprise that a German chef should come forward with a guide to cooking contemporary hamburgers. Fischer, a decorated chef, turns his modernist talents to this classic sandwich. Not content merely with all-beef patties, Fischer ramps up the entire focus of a burger, starting with the bun. He offers recipes for rolls made of brioche, unusually spiced ones, and even one darkened with squid ink. Special sauces run from barbecue to mayonnaise and pesto. A vast variety of fillings combine for special burger incarnations: veal, tuna, herring, liver, chicken, and tofu. Japanese, Indian, Tex-Mex, and other ethnic variations offer something for nearly every taste. Color photographs graphically deconstruct each burger, showing layer by layer how to construct them from multiple ingredients.--Knoblauch, Mark Copyright 2015 Booklist