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Burger Bar: Build Your Own Ultimate Burgers Hardcover – 17 Apr 2009

6 customer reviews

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Burger Bar: Build Your Own Ultimate Burgers + The Book of Burger + Burgers & Sliders - 30 classic and gourmet recipes for the original fast food
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Product details

  • Hardcover: 180 pages
  • Publisher: John Wiley & Sons; 1 edition (17 April 2009)
  • Language: English
  • ISBN-10: 0470187670
  • ISBN-13: 978-0470187678
  • Product Dimensions: 20.3 x 2.1 x 20.3 cm
  • Average Customer Review: 3.2 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: 447,628 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Product Description

From the Inside Flap

"Every chef dreams of extending his vision to appeal to as many people as possible. Keller has done that with his restaurants and this book, by sharing with cooks how to build the best burgers."—Guy Savoy "We knew everyone loves burgers, but we wanted to offer something new. What if we reimagined burgers and applied our fine–dining culinary training to create the best–tasting burgers possible? We would take them seriously because, we noticed, burger lovers take the subject seriously. Very seriously." Those are the words of Hubert Keller, nationally acclaimed chef and owner of the dining hotspot Burger Bar with locations in Las Vegas, St. Louis, and San Francisco, and host of the PBS–TV series Secrets of a Chef, explaining how he and his colleagues brought their passion for high–quality food to everyone′s backyard favorite: the burger. In Burger Bar, Chef Keller and Penelope Wisner show you how to create a mouthwatering, out–of–body burger experience—the ultimate burger. Through easy–to–follow recipes illustrated throughout with gorgeous color photographs, this cookbook features a collection of 50 succulent burgers complete with Keller′s personal suggestions for sauces, buns, and condiments. Just imagine a rich beef burger stuffed with luscious melted blue cheese, a BLT turkey club burger, or a smoked salmon burger. There′s an unforgettable lamb burger with a Provençal flair. You can go vegan with the Southwestern Bean Burger or a seasonal temptation that features pumpkin and quinoa. And let′s not forget dessert: wow your family and friends with a knockout s′mores "burger" or tease your eyes and palate with a rich chocolate–hazelnut ganache "burger" draped with a slice of mango gelée "cheese" and enclosed in a warm glazed donut "bun." The real beauty of this book—other than the burgers themselves—is that you can re–create the customized, build–your–own concept of Burger Bar. You can suit your taste, time, and budget by paring down presentation or by borrowing condiments or sauces, and even techniques, from one recipe and applying them to another. Keller encourages you to try the burgers that have won over thousands of fans and make your own burger masterpieces. In addition, you′ll find recipes for spectacular fries and sides, as well as guidance in selecting meat, forming patties, pairing burgers with beer, and cooking the juiciest burgers you′ve ever tasted. If you aren′t wishing for a burger by now, you will be once you sample the culinary wonders that Burger Bar has to offer!

From the Back Cover

TAKE YOUR BURGERS FROM EVERYDAY TO EXTRAORDINARY WITH CHEF HUBERT KELLER "There are burgers and then there are Hubert Keller′s Burger Bar burgers. In this book, Hubert Keller turns out original and delicious burgers and raises the bar for everyone else."—Alain Ducasse Drawing on his experience as a four–star chef and using only the finest fresh ingredients, Chef Hubert Keller, the creator and owner of the popular Burger Bar restaurants in Las Vegas, St. Louis, and San Francisco, reveals how to re–create his sophisticated, succulent burgers in your own home. Burger Bar features more than 50 inspirational recipes for Keller′s burgers and sides that emphasize high–quality ingredients, fabulous flavor combinations, and simple preparation techniques. From meaty delights such as the New York Strip Surprise Burger and the Greek Burger, to the off–the–beaten–path Crab Sliders and Buffalo Burger, to must–have sides and sauces such as Perfect French Fries and Piquillo Pepper Ketchup, there′s a recipe to delight every palate. Packed with professional tips on preparation and presentation plus Keller′s "Build Your Own" techniques, Burger Bar is the go–to cookbook for anyone who wants to know how to build a better burger.

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Customer Reviews

3.2 out of 5 stars
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Most Helpful Customer Reviews

9 of 10 people found the following review helpful By Tom Alaerts on 4 Jun. 2009
Format: Hardcover
This is not a generic hamburger recipe book. What we have here is the crystallisation of the experience and recipes from a talented French cook who became succesful in the USA.
For example, the introductory pages detail meticulously how to make a really great burger, instead of just a good one. Here we clearly see the chef's experience.
Then we come to a nice selection of 50-odd recipes (approx. 30 for the burgers) running the gamut from beef to poultry to fish to vegetarian. Even just the meaty burgers vary a lot: from a pesto beef burger recipe to a Brazilian style Feijoada burger. There are very few recipes that don't tempt me. And the chef's experience again shows through the introduction of each recipe, and the very precise instructions that for example warn you when a patty is delicate.
This being an American book, expect here and there some ingredients that are not always evident to find in Europe, for example Monterey Jack cheese (just substitute with a slice of cheddar), or chipotle chiles (dried smoked jalapeno chilis), but I think that everyone can make reasonable substitutions. Also the measurements are not metric and the temperature is stated in fahrenheit, but I don't really mind. It would be sad to dismiss this book because of that detail!
The book also features a number of side dish recipes, next to the unavoidable french fries (correctly and precisely described that you should fry them twice at different temperatures), onion rings, pickles, and a few salads (these look serviceable but not as inspiring as the burger recipes). Also a few interesting relishes, sauces, milkshakes and cocktails (the lavender-cucumber mojito is one I plan to try).
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2 of 3 people found the following review helpful By Alex Reis on 13 Nov. 2012
Format: Hardcover Verified Purchase
If you, like me, like a good, well crafted patty made of good ingredients and maybe spiced up with a little extra, but not the "gourmet burger" stuff, then you will ABSOLUTELY HATE this book. I'm glad I bought the Hawksmoor book along with it because that one has two amazing hamburger recipes and a good burger bun recipe as well.

The author goes about making burgers out of anything but meat if you go past page 20, doesn't spend any time at all teaching you how to put a good, normal patty together nor how to cook them in the grill or oven or griddle pan. He goes straight into his "gourmet" recipes, including the insulting "Feijoada Burger" that he claims to be inspired out of the Brazilian Feijoada. Being from Brazil myself I assure you that it bears NO RESEMBLANCE in form or taste to the real deal, and shouldn't really, it's supposed to be a BURGER!

I sincerely regret purchasing this, and would return it if I didn't have to pay the shipping back to amazon. Better keep it as shelf decoration and occasional paper weight.
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By mcanning on 16 Mar. 2013
Format: Hardcover Verified Purchase
Burgers get a bad press but the recipes here are full of fresh ingredients and the result can be a balanced delicious meal.
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