A Burger to Believe In: Recipes and Fundamentals: A Cookbook #ad - A deep-dive into the art and philosophy of making the perfect hamburger, with recipes for game-changing burgers and all the accoutrements. Chris kronner has dedicated his creative energy, professional skills, and a lifetime of burger experiences to understanding America's favorite sandwich. In his debut cookbook, this trusted chef reveals the secrets behind his art and obsession, and teaches you how to create all of the elements of a perfect burger at home.
Superiority Burger Cookbook: The Vegetarian Hamburger Is Now DeliciousW. W. Norton & Company #ad - Winner of the 2019 art of eating prize with more than 90 mouth-watering recipes, Superiority Burger Cookbook lays bare the secrets of America’s most talked-about vegetarian restaurant, in recipes as a simple as they are irresistible. Along with recipes for a coterie of other delights―fresh, accidentally vegan, vegetarian, and always incredible―you’ll find out why Superiority Burger in New York City’s East Village is the hottest ticket in North America and the surrounding continents.
Superiority burger is a cozy counter hangout filled with affordable, innovative food that is a protest against the idea that extraordinary fare is the exclusive domain of the elite. Now you can bring its blueprint for rebel compassion and culinary sophistication into your home with this cookbook; a must-read for home cooks who want something delicious, new, and imminently within their reach.
Superiority Burger Cookbook: The Vegetarian Hamburger Is Now Delicious #ad - The book is divided into six flavorful sections―sandwiches, sweets, russet potato–coconut soup, Cool Salads, Tahini Ranch Romaine Salad, of course, Burnt Broccoli Salad, and Pantry Recipes―and reveals the recipes for some of the restaurant’s favorites: the Sloppy Dave, Warm Vegetables, and, Soups and Stews, the now legendary Superiority Burger.
Brooks headley makes the best veggie burger I’ve ever had. David chang 100 color photographs.
Craft Beef: A Revolution of Small Farms and Big FlavorsNew Degree Press #ad - Why is it that we know more about the origin and flavor of the coffee beans in our cup of morning brew than about the steak on our dinner table? Why do we delight in the differences between a Zinfandel and a Cabernet, beef in America has been relegated to commodity status, but not even know that breeds like Belted Galloway or Murray Grey exist? For too long, texture, an homogenous product of an industrial supply chain whose every trait--color, and even the cow's diet--is dictated by a tiny number of gigantic corporations.
But a craft beef revolution is underway on farms, and at restaurants across the country, in butcher shops, and it's delivering better steak. Craft beef is: -- independently produced in small herd sizes;-- Humanely raised by ranchers who deal in "zero-stress"; and-- Focused on unique flavors we forgot could even exist in steak.
Craft Beef: A Revolution of Small Farms and Big Flavors #ad - Follow crowd cow's lowry, and saunders as they meet the farmers, and along the way, butchers, Heitzeberg, and chefs making the craft beef revolution possible, learn how to become a craft beef connoisseur yourself.
Great American Burger Book: How to Make Authentic Regional Hamburgers at HomeHarry N. Abrams #ad - Author and burger expert george motz covers traditional grilling techniques as well as how to smoke, poach, steam, and deep-fry burgers based on signature recipes from around the country. Motz provides expert instruction, tantalizing recipes, and vibrant color photography to help you create unique variations on America’s favorite dish in your own home.
Recipes feature regional burgers from: california, oklahoma, michigan, new mexico, new York, Mississippi, New Jersey, Texas, Missouri, Florida, Connecticut, Hawaii, Montana, North Carolina, Massachusetts, Utah, Iowa, South Carolina, Kansas, Minnesota, Tennessee, Nebraska, and Wisconsin. Abrams. Each chapter is dedicated to a specific regional burger, from the tortilla burger of New Mexico to the classic New York–style pub burger, and from the fried onion burger of Oklahoma to Hawaii’s Loco Moco.
Great American Burger Book: How to Make Authentic Regional Hamburgers at Home #ad - The great american burger Book is the first book to showcase a wide range of regional hamburger styles and cooking methods.
Korean BBQ: Master Your Grill in Seven Sauces: A CookbookTen Speed Press #ad - Abrams. Kim teaches the fundamentals of the Korean grill through flavor profiles that can be tweaked according to the griller's preference, then gives an array of knockout recipes. From snacks and drinks to desserts and sides, Korean BBQ has everything you need to for a fun and delicious time around the grill.
Starting with seven master sauces and three spice rubs, you’ll soon be able to whip up a whole array of recipes, Kori-Can Pork Chops, Seoul to Buffalo Shrimp, BBQ Spiced Chicken Thighs, including Hoisin and Yuzu Edamame, Kimchi Potato Salad, and Honey Soy Flank Steak. This isn't a traditional korean cookbook but a Korean-American one, based on gatherings around the grill on weeknights and weekends.
Korean BBQ: Master Your Grill in Seven Sauces: A Cookbook #ad - James beard award finalist • a casual and practical guide to grilling with Korean-American flavors from chef Bill Kim of Chicago's award-winning bellyQ restaurants, with 80 recipes tailored for home cooks with suitable substitutions for hard-to-find ingredients. Born in korea but raised in the american midwest, chef Bill Kim brings these two sensibilities together in Korean BBQ, translating Korean flavors for the American consumer in a way that is friendly and accessible.
Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone: A CookbookTen Speed Press #ad - In mastering pizza, award-winning chef Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone. The recipes—gleaned from years spent researching recipes in Italy and perfecting them in America—have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven.
Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone: A Cookbook #ad - Abrams. With transporting imagery from italy and hardworking step-by-step photos to demystify the process, Mastering Pizza will help you make pizza as delicious as you find in Italy. The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles—and even a dessert pizza made with Nutella.
A revolutionary guide to making delicious pizza at home, offering a variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have. Pizza remains america's favorite food, but one that many people hesitate to make at home.
PornBurger: Hot Buns and Juicy BeefcakesEcco #ad - Ramsey shows you how to master as many essential cooking techniques as he offers graphically delicious images to ogle. This burger freak is a culinary-school-educated chef devoted to the dark arts of hamburgery. Or uneaten. Every element of every burger is open to reinterpretation—with PornBurger, get weird, get wild, and leave no burger fantasy unimagined .
. Whet your appetite with delectable concoctions like the horn dog: clover honey, fried chicken thigh, whole kernel corn jalapeño batter, two smash-cooked PornBurger beef patties; the James Francophile: quick pickled beets, arugula, Gruyère de Comté, bone marrow onion jam, American cheese, smoked bacon, one PornBurger beef patty, potato-chip-crusted fois gras gougère; and I Woke Up Like This: sriracha mustard, pickled hot dog, quick-pickled hamburger dills, slow-roasted pork belly, truffled demi-glace, White Castle cheeseburger waffle.
Combining tantalizing meat blends, and cooking methods, a tempting range of vegetarian and pescatarian delights, and lip-smacking custom ketchups and pickles, grinds, PornBurger offers the ultimate dining experience and entices you to create your own culi-naughty adventure. Indulge your naughtiest food fantasies and satisfy your gluttony and lust with this succulent cook-and-look book, from a self-described “burger pervert” and creator of the notorious PornBurger blog.
PornBurger: Hot Buns and Juicy Beefcakes #ad - Pornburger is washington, flavor-intense, food stylist, and creative producer Mathew Ramsey’s orgasmic experiment: ingredient-driven, chef, DC, sensually divine excess that caters to the food fetishist in all of us. Ecco Press. Shamelessly health-unconscious and ready to entertain or offend, and sides, patties, toppings, Ramsey’s recipes deliver the ultimate in debauched burger stackography—handcrafted buns, even some boozy beverages—expertly designed and lusciously photographed in a set of bombshell burger pinups.
Winner of the 2019 James Beard Foundation Book Award - Chicken and Charcoal:Yakitori, Yardbird, Hong KongPhaidon Press #ad - Ecco Press. Fire up the grill, and enjoy. Abrams. The first cookbook from cult yakitori restaurant yardbird in Hong Kong puts the spotlight on chicken - taking grilling to a whole new levelChicken is the world's best loved meat, and yakitori is one of the simplest, healthiest ways to cook it. The first comprehensive book about yakitori to be published in English, this book will appeal to home cooks and professional chefs alike.
At yardbird in hong kong, Canadian chef Matt Abergel has put yakitori on the global culinary map. Here, butcher, together with detailed explanations of how they source, skewer, with strong visual references to Abergel's passion for skateboarding, in vivid style, he reveals the magic behind the restaurant's signature recipes, and cook the birds with no need for special equipment.
Wicked Good Burgers: Fearless Recipes and Uncompromising Techniques for the Ultimate PattyFair Winds Press #ad - Abrams. The upstart yankee team that revolutionized barbecue with their upset win at the Jack Daniel's World Championship Invitational turns their talents to burgers. Wicked good burgers fearlessly incorporates new techniques, inspirations, and ingredients to take the burger to the next level - whether it's the Meatloaf Burger on Pretzel Bread with Cabernet Mustard or the Island Creek Burger with Oysters and homemade cocktail sauce.
Wicked good burgers ain't your daddy's patty on a bun. Ecco Press. You'll learn the art and science of freshly grinding meats - from beef to lamb to goat - for the ultimate juicy burger as well as cooking methods such as smoking, griddling, grilling, and sous vide that impart distinctive flavor.
Craft Burgers and Crazy Shakes from Black TapPam Krauss/Avery #ad - In his debut cookbook, tasty condiments and toppings, Black Tap chef-owner Joe Isidori delivers 40 recipes for the restaurant's signature burgers, and gravity-defying milkshakes. Pam krauss Avery. With craft burgers and crazy shakes, in the comfort of their own kitchens, from their Old Fashioned Burger to the Sour Power Milkshake, readers will be able to prepare and enjoy all of Black Tap's classic and innovative creations, no standing in line required.
. Ecco Press. Though black tap is known for its assertive flavors and outrageous shakes, a side of fries, at the heart of the brand is the notion of an old-school luncheonette burger deluxe: an expertly prepared burger with all the trimmings, and a milkshake to cap off the meal. The debut cookbook from nyc's viral sensation Black Tap delivers unique recipes for innovative burgers and sensational, over-the-top milkshakes.
Craft Burgers and Crazy Shakes from Black Tap #ad - Abrams. Black tap is no ordinary burgers-and-fries restaurant—after opening in nyc's soho in March 2015, their bold, gourmet-flavored burgers and sky-high milkshakes adorned with donuts, and oversized cookies have created amassive cult following on social media and the streets of New York, sparklers, with people waiting in line for hours just to score a seat at the restaurant's lunch counter.
The Austin Cookbook: Recipes and Stories from Deep in the Heart of TexasHarry N. Abrams #ad - Abrams. And above all, it’s a source of intense pride and inspiration for chefs and diners alike. The story of austin food is equal parts deep Texan traditions and a booming food scene. Pam krauss Avery. Austin food is also tacos and tex-Mex, old fashioned Southern cooking, and street food and fine dining, with influences from all over the globe.
Ecco Press. Organized by austin’s “major food groups”—like barbecue, tacos, odd duck’s sweet potato nachos, and Tex-Mex—The Austin Cookbook explores the roots of Texas food traditions and the restaurants that are reinventing them, revealing the secrets to Bob Armstrong dip, East Side King’s beet fries, and of course, smoked brisket that has people lining up to eat it—even in the Texas summer.
The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas #ad - . Part cookbook, and 100 percent love letter, part souvenir, The Austin Cookbook is perfect for proud locals, visitors, and tex-pats. It is this atmosphere that has fostered some of the hottest restaurants in the country, a lively food truck community, and a renaissance in the most Texan of foods: barbecue.