Weber's Big Book of Burgers

Weber's Big Book of Burgers

The Ultimate Guide to Grilling Backyard Classics

by Jamie Purviance

Paperback / softback Publication Date: 01/04/2014

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RRP  $43.99 $31.25
Weber's Big Book of Burgers tips a spatula to the mighty beef patty, celebrating our national dish in all its glory, and goes beyond the bun, reinventing the burger with modern twists and alternative ingredients such as pork, poultry, seafood, and veggies. And it doesn't stop there--with recipes for sizzling sausages, hot dogs, and brats, plus sides like out-of-this-world onion rings and drinks like luscious milkshakes--this book pays homage to other classic barbecue fare and offers 160 inspiring reasons for you to fire up the grill.

Packed with nearly 250 full-color photos, step-by-step instructions, and whimsical watercolor illustrations, Weber's Big Book of Burgers is sure to become as classic as the burger itself. From the food to the fun to the flavors, you'll find juicy goodness on every single page.

Weber's Big Book of Burgers also includes:


The Five Steps to Burger Perfection for perfect patties and big, juicy burgers time and time again
Tried-and-true expert advice on grinding your own meat for burgers; building a better burger; grill setups, maintenance, and safety; tools of the trade; ten tips for grilling greatness; and more
A visual sausage guide detailing many different varieties' flavor profiles and origins
Regional burger and hot dog features on these American favorites with whimsical, full-color illustrations from artist Linda Kelen
Feature stories on who invented the hamburger, the New England-style top-loading bun, Sheyboygan: the home of the brat, pickles, and understanding the science behind food euphoria
ISBN:
9780376020321
9780376020321
Category:
Cooking with meat & game
Format:
Paperback / softback
Publication Date:
01-04-2014
Language:
English
Publisher:
Sunset Books,U.S.
Country of origin:
United States
Pages:
255
Dimensions (mm):
229x206x23mm
Weight:
0.79kg
Jamie Purviance

Jamie Purviance is a graduate of Stanford University and the Culinary Institute of America.

He is an accomplished chef and teacher who has helped millions of people to barbecue like professionals.

He is a regular contributor to national newspapers and magazines in America and is the author of many best-selling cookbooks, including Weber's Barbecue Bible.

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