|
||||||||||||||||||||
|
||||||||||||||||||||
|
||||||||||||||||||||
Wird oft zusammen gekauft
Produktinformation
Möchten Sie die Produktinformationen aktualisieren oder Feedback zu den Produktabbildungen geben?
Ist der Verkauf dieses Produkts für Sie nicht akzeptabel? |
Mehr über den Autor
Entdecken Sie Bücher, lesen Sie über Autoren und mehr
› Besuchen Sie die Seite von Hubert Keller auf Amazon
› Besuchen Sie die Seite von Hubert Keller auf Amazon
Produktbeschreibungen
Kurzbeschreibung
Hubert Keller's Burger Bar restaurants in Las Vegas and St. Louis have been a huge success. Drawing on his experience as a four-star chef and using only the finest fresh ingredients, Keller has taken the American burger to new heights, offering intriguing, perfectly paired flavor combinations and beautiful presentations--and launching a vogue for chef-crafted burgers. Now Chef Keller shows everyone how to re-create his extraordinary burgers at home--and raise the bar on cookouts and casual entertaining.
Illustrated throughout with gorgeous color photographs, Build Your Own Burger offers more than 50 great recipes. Beef burgers come stuffed with blue cheese, with mushrooms, or with braised short ribs--or topped with sliced truffles. There are Brazilian-style pork burgers with black beans, lamb burgers with a Provencal flair, a turkey burger with BLT trimmings, a fresh-and-smoked salmon burger, and a seasonal vegetarian burger featuring pumpkin and quinoa. Keller even serves up burgers for dessert, including a mock cheeseburger made with chocolate-hazelnut ganache and mango gelee. In each recipe, Keller explains exactly how to create and combine garnishes and condiments--and build an unforgettable burger.
Complete with recipes for spectacular fries and sides as well as detailed guidance on selecting meat, forming patties, and cooking juicy burgers, Build Your Own Burger is the ultimate cookbook for everyone who loves a great burger.
Hubert Keller (San Francisco, CA) is the Executive Chef of the Burger Bar in the Mandalay Bay Hotel & Resort in Las Vegas and the Lumi?re Place Casino in St. Louis as well as the Executive Chef and owner of Fleur de Lys in San Francisco. Winner of a James Beard Award for Best Chef California and named one of the ten best chefs in America by Food & Wine, he is also the host of the public television series Secrets of a Chef. Penelope Wisner (San Francisco, CA) is a freelance writer whose books include the James Beard Award-nominated Tra Vigne Cookbook (978-0-8118-6379-7) and two other collaborations with Michael Chiarello.
Illustrated throughout with gorgeous color photographs, Build Your Own Burger offers more than 50 great recipes. Beef burgers come stuffed with blue cheese, with mushrooms, or with braised short ribs--or topped with sliced truffles. There are Brazilian-style pork burgers with black beans, lamb burgers with a Provencal flair, a turkey burger with BLT trimmings, a fresh-and-smoked salmon burger, and a seasonal vegetarian burger featuring pumpkin and quinoa. Keller even serves up burgers for dessert, including a mock cheeseburger made with chocolate-hazelnut ganache and mango gelee. In each recipe, Keller explains exactly how to create and combine garnishes and condiments--and build an unforgettable burger.
Complete with recipes for spectacular fries and sides as well as detailed guidance on selecting meat, forming patties, and cooking juicy burgers, Build Your Own Burger is the ultimate cookbook for everyone who loves a great burger.
Hubert Keller (San Francisco, CA) is the Executive Chef of the Burger Bar in the Mandalay Bay Hotel & Resort in Las Vegas and the Lumi?re Place Casino in St. Louis as well as the Executive Chef and owner of Fleur de Lys in San Francisco. Winner of a James Beard Award for Best Chef California and named one of the ten best chefs in America by Food & Wine, he is also the host of the public television series Secrets of a Chef. Penelope Wisner (San Francisco, CA) is a freelance writer whose books include the James Beard Award-nominated Tra Vigne Cookbook (978-0-8118-6379-7) and two other collaborations with Michael Chiarello.
Synopsis
Hubert Keller's Burger Bar restaurants in Las Vegas and St. Louis have been a huge success. Drawing on his experience as a four-star chef and using only the finest fresh ingredients, Keller has taken the American burger to new heights, offering intriguing, perfectly paired flavor combinations and beautiful presentations - and launching a vogue for chef-crafted burgers. Now Chef Keller shows everyone how to re-create his extraordinary burgers at home - and raise the bar on cookouts and casual entertaining. Illustrated throughout with gorgeous color photographs, "Build Your Own Burger" offers more than 50 great recipes. Beef burgers come stuffed with blue cheese, with mushrooms, or with braised short ribs - or topped with sliced truffles. There are Brazilian-style pork burgers with black beans, lamb burgers with a Provencal flair, a turkey burger with BLT trimmings, a fresh-and-smoked salmon burger, and a seasonal vegetarian burger featuring pumpkin and quinoa.Keller even serves up burgers for dessert, including a mock cheeseburger made with chocolate-hazelnut ganache and mango gelee.In each recipe, Keller explains exactly how to create and combine garnishes and condiments - and build an unforgettable burger. Complete with recipes for spectacular fries and sides as well as detailed guidance on selecting meat, forming patties, and cooking juicy burgers, "Build Your Own Burger" is the ultimate cookbook for everyone who loves a great burger.Hubert Keller (San Francisco, CA) is the Executive Chef of the Burger Bar in the Mandalay Bay Hotel & Resort in Las Vegas and the Lumi?re Place Casino in St. Louis as well as the Executive Chef and owner of Fleur de Lys in San Francisco. Winner of a James Beard Award for Best Chef California and named one of the ten best chefs in America by Food & Wine, he is also the host of the public television series "Secrets of a Chef". Penelope Wisner (San Francisco, CA) is a freelance writer whose books include the James Beard Award-nominated "Tra Vigne Cookbook" (978-0-8118-6379-7) and two other collaborations with Michael Chiarello.
Welche anderen Artikel kaufen Kunden, nachdem sie diesen Artikel angesehen haben?
In diesem Buch
(Mehr dazu)
Ausgewählte Seiten ansehen
Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis | Rückseite
Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis | Rückseite
Tags, die Kunden mit diesem Produkt verbinden(Was ist das?)Klicken Sie zum Suchen verwandter Artikel, Diskussionen oder Personen auf ein Tag.
|
Eine digitale Version dieses Buchs im Kindle-Shop verkaufen
Wenn Sie ein Verleger oder Autor sind und die digitalen Rechte an einem Buch haben, können Sie die digitale Version des Buchs in unserem Kindle-Shop verkaufen.
Weitere Informationen
Kundenrezensionen
Es gibt noch keine Kundenrezensionen auf Amazon.de
5 Sterne
4 Sterne
3 Sterne
2 Sterne
1 Sterne
Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
Amazon.com:
13 Rezensionen
41 von 41 Kunden fanden die folgende Rezension hilfreich
Battle of the Burger Books
22. April 2009
Format:Gebundene Ausgabe|Von Amazon bestätigter Kauf
I recently purchased both "Burger Bar" and Bobby Flay's "Burgers, Fries & Shakes." Must be the summer of the burger cookbook. Last summer it was star chef grilling books. Anyway, I have to say the "Burger Bar" wins. Flay's book is all about the toppings. It really is more of a salute to his new restaurant chain. "Burger Bar" focuses on different approaches to burgers. In addition, "Burger Bar" offers a nice set of recipes for side dishes, sauces, and drinks.
22 von 22 Kunden fanden die folgende Rezension hilfreich
Much, much more than a book about burgers.
23. Juli 2009
Format:Gebundene Ausgabe
This cookbook is far more than a book about burgers. It is a book about great flavor combinations, cooking technique and presentation, all brought to you through manageable recipes. Most burger recipes are paired with a "condiment" recipe, some of which can be time consuming, but have no fear, don't feel like making the "spicy aioli" from scratch... don't bother making your own mayonnaise, just take out the Hellman's and add Chef Hubert Keller's additional ingredients (worked for me - - I'm not making mayo).
The "Mustard Seed Chicken Burger" (including a grated apple that adds the moisture lacking in most poultry burgers - without adding any flavor that doesn't belong in a burger) and the "BLT Turkey CLub Burger" are both amazing, easy to make and most importantly result in clean plates from the pickiest of eaters.
The "Mustard Seed Chicken Burger" (including a grated apple that adds the moisture lacking in most poultry burgers - without adding any flavor that doesn't belong in a burger) and the "BLT Turkey CLub Burger" are both amazing, easy to make and most importantly result in clean plates from the pickiest of eaters.
13 von 13 Kunden fanden die folgende Rezension hilfreich
Create Your Own Burger Masterpieces at Home
16. Juni 2009
Format:Gebundene Ausgabe
Hubert Keller was amazing in the first episode of Top Chef Masters, and in Burger Bar he shares many of his secrets to creating the ultimate burger experiences at home. There's something here for everybody -- beef, lamb, poultry, fish and vegetarian burgers -- many of which will simply astound with their creativity and combination of flavors. There's even recipes for sides and desserts. A burger book unlike others, and a trip inside the mind of a chef who is as creative and innovative as they come.
Waren diese Rezensionen hilfreich?
Wir wollen von Ihnen hören.
Kunden diskutieren
|
Das Forum zu diesem Produkt
Fragen stellen, Meinungen austauschen, Einblicke gewinnen Aktive Diskussionen in ähnlichen Foren
Kundendiskussionen durchsuchen
|
Ähnliche Foren
|
||||||||||||||||||||||||||||||||||
Lieblingslisten
Ähnliche Artikel finden
Anhand des Sachgebietes nach ähnlichen Produkten suchen:
Ihr Kommentar
Möchten Sie die Produktinformationen aktualisieren oder Feedback zu den Produktabbildungen geben?
|
