Product Description

Americans are bonkers for burgers, eating about 38 billion annually. From fast-food beginnings at diners and drive-ins, where they were served with the mandatory fries and shake, hamburgers have risen to the ranks of haute cuisine, and now appear on the menus of the poshest dining rooms stuffed with foie gras and black truffles. Today's burger can be tailored to any taste. Besides the classic beef patty, Burgers Every Way offers such delectable variations as Grilled Ground Lamb with Cucumber Yogurt Sauce on Toasted Whole Wheat Pita, Pan-Fried Smoked Trout with Horseradish Mayo and Jicama Carrot Slaw on a Poppy Seed Bun, and that ever popular kid favorite, the Pizza Burger. To accompany the different burgers, the book includes recipes for tasty condiments and side dishes such as Monster Fries, Vegetable Chips, Pineapple Chutney, Peanut Sauce, and Mango Slushies.

With recipes for burgers made from veal, lamb, pork, poultry, fish, vegetables, and, of course, beef, Burgers Every Way celebrates the iconic sandwich in all its ground-up, char-grilled glory.

Product Details

• Amazon Sales Rank: #1288164 in Books
• Published on: 2004-04-01
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 96 pages

From Publishers Weekly
Just in time for summer eating, Bloom, a contributor to Parents magazine, takes to the grill this refreshingly simple and varied selection of burger recipes. After giving a brief history of the burger (White Castle Hamburgers was founded in 1921, and is "the oldest continuously operating burger chain"), she prepares the home cook with instructions on food safety ("don’t use sauce that was used to marinate raw meat"; "cook ground meat to at least 160F") and essential equipment (basically a grill or a heavy steel pan and mixing bowls). Bloom serves up Pesto Burgers with Chopped Arugula and Yellow Tomato Salad. But it’s her non-beef burgers that truly inspire. She offers recipes for turkey (Curry in a Hurry Burgers, served with a Pineapple Chutney on naan bread); pork (Pork Burgers with Smoked Cheddar and Hot Peppers; and seafood (Big Kahuna Tuna Burgers). Arguing that a burger is still a burger even if it doesn’t contain meat, Bloom suggests Feijoada Black Bean Burgers or Falafel with Herbed Cucumber Yogurt. In the end, however, nothing tops Bloom’s All-American Beef Burgers, served with beefsteak tomatoes, Vidalia onions, homemade ketchup and Monster Fries.
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About the Author
EMILY HAFT BLOOM is a freelance journalist and regular contributor to Parents magazine. She lives in Chappaqua, New York, with her husband and two sons, all enthusiastic burger eaters. Burgers Every Way is her first book. TINA RUPP is a New York-based photographer specializing in food and children. She regularly contributes to Food & Wine, Martha Stewart Living, Real Simple, Oprah, and Child Magazine. She has also shot several cookbooks.

Customer Reviews

What fun!!!
What a great idea! I love burgers and this book gives me so many imaginative options! Who knew how great lamb burgers are? I love the side dishes, the non-meat burgers and the kids' chapter.

This book is funny! I laughed out loud when reading some of her descriptions. This book is a great addition to any cookbook collection and would make a great gift when invited for a barbecue. Nice to see a cookbook that doesn't take itself too
seriously and gives us recipes even a culinary amateur can make.

FInally a cookbook for the average jane
fun to read, great to look at and even I can follow these recipes! Cant wait to fire up the grill!

FINALLY....A BURGER LOVER'S FANTASY COME TRUE!
I rarely read cook books for recipes...usually just for ideas! Bloom's book is the exception. It was easy to read, chock full of wonderful combinations, organized and the cooked results of the recipes that I've used for my young family have been devoured with such gusto and delight, I keep returning for more. We've never eaten so many burgers as recently. Thanks to Ms.Bloom, we've got lots more to enjoy!