Dimensions
210 x 211 x 19mm
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 flavour 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 colour photographs, 'Burger Bar' 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, 'Burger Bar' is the ultimate cookbook for everyone who loves a great burger. AUTHORS: Hubert Keller (San Francisco, CA) is the Executive Chef of the Burger Bar in the Mandalay Bay Hotel and Resort in Las Vegas and the Lumire 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 and 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.
