The Queen of Burgers has drawn together her tastiest recipes for the ultimate between-the-buns experience. Whether you're cooking for one or for one hundred in your own backyard burger bash, "The Book of Burger" has you covered for bringing family and friends together for the love of burgers Please 'em all--big and small--with everything from burgers to sandwiches, hot dogs, fries, sliders, and sloppies, and so much more.Read more...
The Queen of Burgers has drawn together her tastiest recipes for the ultimate between-the-buns experience. Whether you're cooking for one or for one hundred in your own backyard burger bash, "The Book of Burger" has you covered for bringing family and friends together for the love of burgers Please 'em all--big and small--with everything from burgers to sandwiches, hot dogs, fries, sliders, and sloppies, and so much more.
Start with Rach's "Big Spicy Mac," tempting you from the cover, or go with the heavenly French Onion Burgers. And if beef isn't your thing, there are plenty of chicken, pork, salmon, veggie, and lamb patties. Want a mind-blowing sandwich? Whip up the BEST one Rachael has ever made: the 7-Hour Smoked Brisket Sandwich with Smoky BBQ Sauce. Rachael even shares her legendary pickle recipe and her own homemade burger blend. Want a fun, cute, tasty bite-size treat to pass around? Rachael is slider obsessed and you will be, too: try the Mexican Pulled Pork Sliders.
Rachael's friends from the New York and South Beach Wine & Food Festivals' Burger Bashes also contribute their award-winning recipes, including Bobby Flay's Louisiana Burger and Masaharu Morimoto's Kakuni Burger.
Twelve original videos (directly accessible by links throughout the text) make "The Book of Burger" a truly multimedia experience and a smart book that celebrates the infinite possibilities of everybody's favorite food.
Rachael Ray's burgerama!
Let me confess upfront that I’m a burgerholic, a proud lover of these rounded patties, whether beef, tuna or mushroom, and a fierce advocate of all their accoutrements (that’s fancy-talk for onions, ketchup, relish, etc.). So, it’s a real treat to have Rachael Ray’s homage in The Book of Burger, a collection of her own favorites and a dozen doozies created by other burger-loving chefs. Rachael’s burgerosphere knows no borders; you’ll find Burgers all’Amatriciana, Goulash Burgers, pork Banh Mi Burgers, chicken Spanakopita Burgers, Falafel burgers and Garlic-Ginger Salmon Burgers with Wasabi Mayo, plus an ample array of super sliders, “sloppies,” and all kinds of sides and sauces, including Eggplant Fries and Roasted Jalapeño Poppers. More than 200 recipes, each with Rachael’s clear, thorough instructions, will keep you in burger bliss from summer when it sizzles to winter when it drizzles.
FIRE UP THE GARDEN
I’m not sure when Karen Adler and Judith Fertig, aka the BBQ Queens, were crowned, but this tiara-totin’ twosome has given us a ream of royal grilling and BBQ recipes in their many cookbooks. Now, in The Gardener & the Grill, they’ve married two of the best things about summer—garden-fresh food and the thrill of the grill. Whether you have a garden, a few pots on your patio, or simply shop at a farm stand for seasonal standouts, Karen and Judith will show you that grilling gives foods (even a head of romaine) that special super-concentrated flavor you just can’t get in the kitchen. Add their repertoire of “make-in-minutes” marinades, vinaigrettes, butters (don’t miss the Italian Parmesan Grilling Paste) and sauces to your own and you’ll be all set. Then you can fire your way from Grill-Roasted Edamame, char-grilled pizza, poppy-seed naan, Grilled Summer Slaw with Gorgonzola Vinaigrette, and Brats with Grilled Kale to Stir-Grilled Nectarines and Plank-Roasted Pears. Your garden and your grill will get a fabulous makeover and you’ll get salutes fit for a queen.
TOP PICK IN COOKBOOKS
Paul Virant, award-winning chef/owner of Vie—a Chicago restaurant that boasts a Michelin star—and an “Iron Chef” competitor, is passionate about preserving nature’s bounty. In his debut cookbook, The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux, he becomes your personal coach, your guide to creating a “flavor arsenal” that prolongs the seasons and adds unexpected delights to weekday and celebratory meals. Virant offers both a canning manual, with the principles of safe preserving spelled out and the different techniques eloquently explained and applied to seasonal produce, and a superb cookbook with recipes for 16 complete dinners, plus a few “Happy Hour” cocktails. The book follows the cycle of the year, starring relishes, jams, marmalades, mostardas, sweet-sour condiments, sauerkrauts (cabbage and beyond) and preserved citrus you can make yourself. Yes, you can can—and this beautiful book proves it.