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Burger Bar: Build Your Own Ultimate Burgers (Englisch) Gebundene Ausgabe – 3. April 2009

4.7 von 5 Sternen 3 Kundenrezensionen

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Produktbeschreibungen

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.

Klappentext

"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!

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Format: Gebundene Ausgabe Verifizierter Kauf
Diese Buch räumt auf mit fast food Märchen. Die Amerikaner wissen durchaus was gut ist. War oft in den Staaten und es war immer top!
Deshalb hab ich mir das Buch gekauft und bin fleißig am probieren. Really great check it out!
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Format: Gebundene Ausgabe Verifizierter Kauf
Das Buch zeigt einen Rundumschlag durch die Burger-Küche. Angefangen bei einfachen klassichen Rezepten sind auch erfrischende Kreationen aufgeführt. Ein schönes Buch!
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Format: Gebundene Ausgabe Verifizierter Kauf
Leckere, vernünftig beschriebene Rezepte mit guter Bebilderung. Es kommt alles sehr "original" rüber :) Kam als Geschenk sehr gut an.
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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: 4.2 von 5 Sternen 32 Rezensionen
51 von 52 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Battle of the Burger Books 22. April 2009
Von John Goecke - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter 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.
28 von 28 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Much, much more than a book about burgers. 23. Juli 2009
Von Book Lover - Veröffentlicht auf Amazon.com
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.
16 von 16 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Create Your Own Burger Masterpieces at Home 16. Juni 2009
Von Brooklyn Foodie - Veröffentlicht auf Amazon.com
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.
5 von 5 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Love the restaurant, and Love the Book 4. Februar 2010
Von Curtis Barton - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
i wasn't expecting as much as this cookbook provides. It has plenty of recipes and lots of good tips to help with preparation. It was a little surprising how much complexity can go into making burgers but the result is worth it. Also, there is a bit more than just burgers. The cookbook also has recipes for sauces and sides that go well with the burgers, veggie burgers, fish, and other burger type sandwiches in the recipes. Have fun in the kitchen and on the grill with this cookbook.
5 von 5 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen It's All About The Meat! 30. Juni 2009
Von ronedee - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
Great book! Many creative ideas. More than I'll probably use. The bottom line in Kellers opinion is: "you can't have a great burger without great beef." And the bread is important too! I tend to agree here. So save on all the prep time, expensive mushrooms and ingredients, and buy some Kobe or other highend beef, and a fresh bulky roll for your "puck"! You won't care what is on it at that point. Bon appetit!
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