Burgers Barbecue Ranch to Miso Salmon

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Description: As with all brilliant ideas, the burger's timeless appeal lies in its simplicity. A well-made burger transcends the sum of its parts to become truly sublime. Top chef Paul Gayler has turned the burger into a gourmet treat, making it as popular for a dinner party as the classic barbecue variety. 

With its roots buried deep in northern Europe, and its iconic status assured for over a century as America's staple convenience food, the burger is enjoying a healthy revival -- thanks to its mainstay of a few quality ingredients, cooked quickly and served up as fresh as can be. A succulent homemade burger makes the perfect meal -- nutritious, filling and portable, it combines a host of sweet/salt/sour flavors to tantalize the taste buds. 

In Burgers Paul Gayler presents a wealth of delicious and imaginative burger recipes.The book is divided into six sections, with a burger to suit every occasion. 

Introduction -- in which Paul expounds the history and popularity of the burger, its origins and culinary diffusions; making the perfect burger, including flavor boosters (herbs, flavorings, marinades, glazes and finishing touches), and the best cooking methods; 

Classic Beef -- including burgers based on beef, both classic and innovative; 

More Meat -- burger recipes based on pork, lamb, veal, cured meat, chicken, turkey, duck, pheasant, and ostrich; 

Fish -- including fish cakes and burgers based on cod, tuna, crab, salmon and shrimp; 

Vegetarian -- including burgers based on beans (black bean, aduki, red bean), tofu, mixed grains and pulses, garbanzos and potatoes; 

All the Sides -- including condiments, relishes, sauces, pickles, salads and breads, potatoes and fries. 

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Condition: Good condition.