Burgers Every Way

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Americans are bonkers for burgers, eating about 38 billion annually. From fast-food beginnings at diners and drive-ins, where they were served with the mandatory fries and shake, hamburgers have risen to the ranks of haute cuisine, and now appear on the menus of the poshest dining rooms stuffed with foie gras and black truffles. Today's burger can be tailored to any taste. Besides the classic beef patty, Burgers Every Way offers such delectable variations as Grilled Ground Lamb with Cucumber Yogurt Sauce on ...
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Overview

Americans are bonkers for burgers, eating about 38 billion annually. From fast-food beginnings at diners and drive-ins, where they were served with the mandatory fries and shake, hamburgers have risen to the ranks of haute cuisine, and now appear on the menus of the poshest dining rooms stuffed with foie gras and black truffles. Today's burger can be tailored to any taste. Besides the classic beef patty, Burgers Every Way offers such delectable variations as Grilled Ground Lamb with Cucumber Yogurt Sauce on Toasted Whole Wheat Pita, Pan-Fried Smoked Trout with Horseradish Mayo and Jicama Carrot Slaw on a Poppy Seed Bun, and that ever popular kid favorite, the Pizza Burger. To accompany the different burgers, the book includes recipes for tasty condiments and side dishes such as Monster Fries, Vegetable Chips, Pineapple Chutney, Peanut Sauce, and Mango Slushies.With recipes for burgers made from veal, lamb, pork, poultry, fish, vegetables, and, of course, beef, Burgers Every Way celebrates the iconic sandwich in all its ground-up, char-grilled glory. Author Bio: EMILY HAFT BLOOM is a freelance journalist and regular contributor to Parents magazine. She lives in Chappaqua, New York, with her husband and two sons, all enthusiastic burger eaters. Burgers Every Way is her first book. TINA RUPP is a New York-based photographer specializing in food and children. She regularly contributes to Food & Wine, Martha Stewart Living, Real Simple, Oprah, and Child Magazine. She has also shot several cookbooks.
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Product Details

  • ISBN-13: 9781584793526
  • Publisher: Abrams, Harry N., Inc.
  • Publication date: 2/1/2004
  • Pages: 96
  • Product dimensions: 8.75 (w) x 8.87 (h) x 0.62 (d)

Table of Contents

Introduction 4
A Brief History of the Burger 6
Food Safety 7
Burger Basics 8
Equipment 9
The recipes
Beef 10
Poultry 24
Veal, Lamb, and Pork 38
Fish 52
Vegetarian 66
Kid-Friendly 80
Index 94
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Customer Reviews

Average Rating 3.5
( 5 )
Rating Distribution

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(3)

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Sort by: Showing all of 5 Customer Reviews
  • Posted April 23, 2009

    BIG RIP OFF

    No wonder this "writer" cannot get her books published anymore.
    This book is ok, but it's a weak ripoff of The Great Big Burger Book, which is also 100 recipes, all kinds of meat and fish, etc but the first one is a much better book, easier to reproduce.

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  • Anonymous

    Posted April 21, 2009

    WASTE OF MONEY

    This author obviously has no imagination and has to write how to books. I would classify this as a cookbook and not a very good one either. It was a waste of money. No surprise this author couldn't get her last book published.

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  • Anonymous

    Posted April 20, 2004

    Burgers Every Way

    THis book will make your mouth water before you even leave the bookstore. REcipes are truly a whole new way to look at this best loved American food. Vegetarians, non red meat eaters, red meat lovers and every one else in between will be thrilled! Great side dishes, condiments, different ideas for breads and rolls and a recipe for making the most amazing dessert burger ever make this cookbook a great addition to any library. The best photography and beautiful design make this a pleasure to read as well. Much nicer to look at than other 'burger' books, and writer Bloom is witty and really quite funny!

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  • Anonymous

    Posted April 13, 2004

    Great Recipes, Beautiful Photos, Simple Instructions

    The all-American burger gets a creative update in Emily Haft Bloom's new cookbook. Her recipes are easy to follow, and her writing humorous and conversational, a quality not often found in cookbooks. Noted food photographer Tina Rupp make the burgers and their accompaniments so attractive that you want to take a bite out of the book! Many of the recipes made in miniature would make great hor d'ouerves; ie. the smoked trout burgers, or the lamb burgers with a yogurt dill sauce. Anyhow.....a must have for your favorite burger maker.

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  • Anonymous

    Posted May 3, 2004

    Burgers Every Way

    Nice book, great interesting recipes. No brainer here; menus with complementary dishes and even wine suggestions make this easy to use for even the biggest kitchen (or grill) idiot!

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