Synopses & Reviews
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 cornerand#151;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 whatand#8217;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 cardboardand#151;The Art of the Burger looks at the perfect burger. Fresh, creative, and distinct from the classics, this burger bible presents exciting ideas youand#8217;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 sortsand#151;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 and#147;burgers.and#8221; Beautifully designed and packed full of tips and guidance to make the perfect burger here is the book for burger lovers everywhere.
About the Author
Jens Fischer is a Michelin-starred chef who was trained by and has worked for several award-winning chefs. Heand#8217;s the executive chef at Passione Rossa at the BollAntand#8217;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 twistand#151;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.