Synopses & Reviews
Tasty, Exciting, Inexpensive — Veggie Burgers Every Which Way!
Whether you already subsist on veggie burgers, enjoy them occasionally, or ardently wish there was an alternative to the rubbery, over-processed frozen burgers sold in cardboard boxes, Veggie Burgers Every Which Way is the book for you — one you will want to cook from over and over again.
Author Lukas Volger, who has been making and eating veggie burgers since he was a teenager, has assembled more than thirty unique, delicious veggie burger recipes including:
- Red Lentil and Celery Root Burgers
- Tofu and Chard Burgers
- Baked Falafel Burgers
- Thai Carrot Burgers
- Sweet Potato Burgers with Lentils and Kale
- Corn Burgers with Sun-Dried Tomatoes and Goat Cheese
More than half the burger recipes are vegan and/or gluten-free, as are many of the extras, which include buns, sides, toppings, and condiments. Everyday ingredient choices ensure that all the burgers and extras are a breeze to assemble. The wide variety of tastes and flavors will excite every palate and suit every craving and occasion. And dozens of mouthwatering photographs leave no doubt that great-tasting veggie burgers can look spectacular, too!
Review
"Vegans and vegetarians (and others eating meatless) often resort to cooking frozen veggie burgers out of a box . . . [with
Veggie Burgers Every Which Way], you can whip up the real deal: great-tasting colorful homemade variations with fresh produce, whole grains, beans, rice, bread crumbs, spices, and herbs. They will be as good as the ingredients that go into them . . . Appealing topping, side, dressing and bun options are included, too."
--
Los Angeles Daily News
"One of Volger's best veggie burgers combines a variety of mushrooms and barley, combining foresty and nutty flavors you'd find in a wintertime wild mushroom soup . . . Try going back to eating one of those frozen soy burgers after that."
--
The Oregonian
"Volger's excellent new book,
Veggie Burgers Every Which Way, should not be thought of as just for vegetarians . . . it is the variety and creativity of the recipes that makes this new cookbook stand out. Recipes such as his Tuscan White Bean Burger . . . are sure to get just about any carnivore's mouth watering."
--
CBC News
"Who knew shredded carrots or quinoa could be so deliciously molded into a pattie? And satisfy a dyed-in-the-wool carnivore."
--
Pittsburgh Post-Gazette
"This is a small volume with a big mission: to up the flavor profile of this particular vegetarian genre."
--
Washington Post
"Lukas Volger . . . elevates the vegetarian burger to its rightful status as real food."
--Montreal Gazette
"The world of burgers has just grown bigger, fresher, more colorful, and deliciously diverse thanks to Lukas Volger's back-to-basics approach to the veggie burger. Summer barbecues may never look the same again!"
--Cathy Erway, author of The Art of Eating In and the blog NotEatingOutinNY
"This is a terrific book! I've never been a fan of veggie burgers--neither the word 'veggie' nor the dry little disks with their strange little flavors. But Lukas Volger has just the right idea: Make real food with real flavor--and burgers that go far beyond any microwaveable snack. There's a lot to like in Veggie Burgers Every Which Way, including some very appealing sides, dressings, and, what else? Buns! I'm headed to my kitchen right now."
--Deborah Madison, author of Vegetarian Cooking for Everyone and Vegetarian Suppers from Deborah Madison's Kitchen
"Lukas Volger's burgers are made with real food--fresh produce, whole grains and beans, fresh herbs and spices--combined with imagination and great taste. This appealing book is the best collection of vegetarian burgers I've ever seen, a refreshing departure from the over-processed veggie burgers of yore."
--Martha Rose Shulman, author of Recipes for Health, online at The New York Times, and of Mediterranean Harvest
"This is the book we have been waiting for, and perhaps you have too? A vegetarian and vegan cookbook that actually adds something to our groaning kitchen bookshelf. . . . The book is simply designed and very easy to follow. The mouth-watering photographs leave no doubt that great-tasting veggie burgers can look spectacular. Volger elevates the vegetarian burger to its rightful status as real, imaginative and fun food. . . . 10 out 10! Buntastic!"
--Permaculture (UK)
Review
“This is a terrific book! I’ve never been a fan of veggie burgers—neither the word ‘veggie’ nor the dry little disks with their strange little flavors. But Lukas Volger has just the right idea: Make real food with real flavor—and burgers that go far beyond any microwaveable snack. There’s a lot to like in Veggie Burgers Every Which Way, including some very appealing sides, dressings, and, what else? Buns! I’m headed to my kitchen right now.”
—Deborah Madison, author of Vegetarian Cooking for Everyone and Vegetarian Suppers from Deborah Madison’s Kitchen Deborah Madison
Review
“Lukas Volger’s burgers are made with real food—fresh produce, whole grains and beans, fresh herbs and spices—combined with imagination and great taste. This appealing book is the best collection of vegetarian burgers I’ve ever seen, a refreshing departure from the over-processed veggie burgers of yore.”
—Martha Rose Shulman, author of Recipes for Health, online at The New York Times, and of Mediterranean Harvest Martha Rose Shulman
Review
“The world of burgers has just grown bigger, fresher, more colorful, and deliciously diverse thanks to Lukas Volger’s back-to-basics approach to the veggie burger. Summer barbecues may never look the same again!”
—Cathy Erway, author of The Art of Eating In and the blog NotEatingOutinNY Cathy Erway
Review
“Vegans and vegetarians (and others eating meatless) often resort to cooking frozen veggie burgers out of a box . . . [with Veggie Burgers Every Which Way], you can whip up the real deal: great-tasting colorful homemade variations with fresh produce, whole grains, beans, rice, bread crumbs, spices, and herbs. They will be as good as the ingredients that go into them . . . Appealing topping, side, dressing and bun options are included, too.”
—Los Angeles Daily News Los Angeles Daily News
Review
“One of Volger’s best veggie burgers combines a variety of mushrooms and barley, combining foresty and nutty flavors you’d find in a wintertime wild mushroom soup . . . Try going back to eating one of those frozen soy burgers after that.”
—The Oregonian The Oregonian
Review
“Volger’s excellent new book, Veggie Burgers Every Which Way, should not be thought of as just for vegetarians . . . it is the variety and creativity of the recipes that makes this new cookbook stand out. Recipes such as his Tuscan White Bean Burger . . . are sure to get just about any carnivore’s mouth watering.”
—CBC News CBC News
Review
“Who knew shredded carrots or quinoa could be so deliciously molded into a pattie? And satisfy a dyed-in-the-wool carnivore.”
—Pittsburgh Post-Gazette Pittsburgh Post-Gazette
Review
“This is a small volume with a big mission: to up the flavor profile of this particular vegetarian genre.”
—Washington Post Washington Post
Review
“Lukas Volger . . . elevates the vegetarian burger to its rightful status as real food.”
—Montreal Gazette Montreal Gazette
Review
“Authoritative.” —Melissa Clark,The New York Times Melissa Clark
Review
“This is the book we have been waiting for, and perhaps you have too? A vegetarian and vegan cookbook that actually adds something to our groaning kitchen bookshelf. . . . The book is simply designed and very easy to follow. The mouth-watering photographs leave no doubt that great-tasting veggie burgers can look spectacular. Volger elevates the vegetarian burger to its rightful status as real, imaginative and fun food. . . . 10 out 10! Buntastic!”
—Permaculture (UK) Permaculture
Synopsis
Arriving just as veggie burgers are turning up on more and more restaurant menus and in frozen-food cases at grocery stores everywhere, here is a welcome celebration of and guide to making incredibly delicious veggie burgers. Veggie Burgers Every Which Way presents 40 delicious veggie burger recipes for home cooks, as well as recipes for side dishes, toppings and condiments, and buns. The vegan and vegetarian recipes, many of which are also gluten-free, draw from a wide range of proteins -- beans, grains, nuts, vegetables, textured vegetable protein (TVP) — used as a base to maximize flavor and health. Mostly original recipes, the book also includes a few hallmark recipes from vegetarian and nonvegetarian chefs around the world. Four-color photos of mouthwatering veggie burgers will have vegans, vegetarians and carnivores happy to stray from hamburgers, seeing and appreciating veggie burgers "every which way."
Synopsis
Veggie burgersthe ultimate crossover” food and a longstanding staple of vegan and vegetarian cuisinenow take center stage in this exciting, broadly appealing cookbook
From barley to tofu, chickpeas to chard, tasty, inexpensive vegetarian and vegan ingredients are more readily available than ever before. The time is right for a book that gives cooks an alternative to the rubbery, processed veggie burgers available in the frozen-foods aisles of grocery stores. Veggie Burgers Every Which Way presents over thirty unique, delicious veggie burger recipesas well as recipes for side dishes, toppings and condiments, and buns.
Red Lentil and Celery Root Burgers, Smoked Tofu Burgers, Baked Cauliflower Burgers, Thai Carrot Burgers, Corn Burgers with Sun-Dried Tomatoes and Goat Cheese: These are just a sampling of the variety and range of vegetarian, vegan, and gluten-free burgers showcased here. Veggie Burgers Every Which Way makes use of everyday ingredients, prepared to suit every taste and occasion. Color photographs of mouthwatering veggie burgers, displayed throughout the book, will have vegans, vegetariansand even omnivores!coming back for more.
Synopsis
Tasty, Exciting, Inexpensive-Veggie Burgers Every Which Way
Whether you already subsist on veggie burgers, enjoy them occasionally, or ardently wish there was an alternative to the rubbery, over-processed frozen burgers sold in cardboard boxes, Veggie Burgers Every Which Way is the book for you-one you will want to cook from over and over again.
Author Lukas Volger, who has been making and eating veggie burgers since he was a teenager, has assembled more than thirty unique, delicious veggie burger recipes including: Red Lentil and Celery Root BurgersTofu and Chard BurgersBaked Falafel BurgersThai Carrot BurgersSweet Potato Burgers with Lentils and KaleCorn Burgers with Sun-Dried Tomatoes and Goat Cheese
More than half the burger recipes are vegan and/or gluten-free, as are many of the extras, which include buns, sides, toppings, and condiments. Everyday ingredient choices ensure that all the burgers and extras are a breeze to assemble. The wide variety of tastes and flavors will excite every palate and suit every craving and occasion. And dozens of mouthwatering photographs leave no doubt that great-tasting veggie burgers can look spectacular, too
About the Author
Lukas Volger began to garner fans, readers, and media attention with his first book, Veggie Burgers Every Which Way. He has worked for many years at food establishments in New York City and in his native Idaho as a baker, caterer, prep cook, server, and occasional dishwasher. He lives in Brooklyn, New York.