PDF Ebook American Burger Revival: Brazen Recipes to Electrify a Timeless Classic, by Samuel Monsour Richard Chudy
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American Burger Revival: Brazen Recipes to Electrify a Timeless Classic, by Samuel Monsour Richard Chudy
PDF Ebook American Burger Revival: Brazen Recipes to Electrify a Timeless Classic, by Samuel Monsour Richard Chudy
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Review
"A 'best cookbook of the year' roundup is nothing without a great burger book, just like we as food enthusiasts are nothing without great burgers. The award-winning dream team of Boston chef and burger blogger Richard Chudy and partner chef Samuel Monsour unleashed American Burger Revival: Brazen Recipes to Electrify a Timeless Classic on a hungry, eager audience this year. Earnest in its goal of serving the country a better burger and wildly inventive in its manners of doing so (you need custom burger blends in your culinary life), this is a book for everyone who's ever lovingly transferred a juicy patty to a bun and marveled in the blank canvas that is a slightly charred, perfectly fatty, medium-rare burger waiting to receive its toppings. Break down their favorite beasts, like the instantly superior McMayor, add all kinds of wondrous accoutrements to your repertoire, from the tart and pickled to the cheesy, melty, fried and cheesy-fried (ever had panko-crusted burrata on your burger?) and let these two dedicated grillmasters take you along for the ride of a lifetime." -Jess Kapadia, Food Republic"Anyone can throw a mishmash of toppings onto a slab of meat and bun--and even though American Burger Revival has more than 30 recipes for condiments alone--that's not the point here. Monsour and Chudy dissect the entire burger-making process in a fun and fearless guide that'll have you rethinking its stature as a fast food staple." -Christopher Hughes, Boston Magazine"Calling all burger lovers: Here's a look inside a cookbook made just for you." -Khushbu Shah, Eater National
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From the Back Cover
"Where's the beef?! Yeah baby, its all right here in this book. These real-deal burger bad boys break it all down so that you can make it all happen on your own at home." -Guy Fieri, Diners, Drive-ins, and Dives"For me, the burger has always been a mix of emotions: the satisfaction I felt seeing people gobble up the patties I flipped at my parents' diner as a kid; the reckless freedom of cruising through the drive thru with my high school friends; the embarrassment of defending the burger to Michelin-starred cooks in Europe as a culinary student. ... Reading Samuel and Richard's book will inevitably give you that same dose of deep-rooted nostalgia and inspire your own memorable burger creations."-Chef Grant Achatz, Alinea, Next, and Aviary"Passion and creativity: that's what Sammy and Richard bring to the burger game. Sammy's unharnessable spirit of innovation and Richard's deep expertise come together to create delicious and cutting-edge burgers. What you have in front of you is not a "flip through and put it on the shelf" book, but a fun, creative, and inspiring tool for making what is no doubt America's true national cooking and eating pastime." -Chef Michael Scelfo, Alden & Harlow
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Product details
Paperback: 246 pages
Publisher: Union Park Press (May 18, 2015)
Language: English
ISBN-10: 1934598135
ISBN-13: 978-1934598139
Product Dimensions:
8 x 0.7 x 10.1 inches
Shipping Weight: 2 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
32 customer reviews
Amazon Best Sellers Rank:
#639,163 in Books (See Top 100 in Books)
I own several cookbooks about burgers, grilling and this type of cuisine so I didn't think much of this book when I received it as a gift. I was pleasantly surprised. The authors provide tasteful new ideas that are mostly easy to make. They cover everything from meat bleads, techniques, equipment, to how to make your own bread and condiments. I've made several items with positive results. Only a few recipes call for equipment or ingredients that most people don't have or can find easily. One sauce requires a Thai lime leaf that I never heard of but was able to get on Amazon for a few dollars and was worth it because the sauce was excellent. Overall I think this book is very well written and easy to follow. Used it several times and plan to make more items from it.
When American Burger Revival finally arrived, it instantly became the most entertaining, engaging cookbook on our shelf. Check that -- it's actually become a coffee table staple in our house! You can tell that these guys aren't just trying to capitalize on a culinary trend, nor are they backyard home-cook hacks. Their profound love of burgers comes through on every page, and though these are serious, chef-grade recipes -- that can also require chef-grade equipment -- their approach to writing a cookbook is super approachable and just so damn fun! American Burger Revival is the perfect mix of practical education, mouth-watering inspiration and flat-out fun. Though the "centerfold" burgers can be a bit overwhelming to tackle on your own, they're really there to get your creative juices going and get you thinking outside the box about what you can do with a burger. You'll have a blast cooking your way through this book, your guests will get a kick out of perusing the pages -- and at the end don't be surprised if you find that you're a more versatile, inspired home cook to boot!
Love this book, full of exciting ideas for making your burgers special but always straightforward and readable. A real pleasure. The photography is stunning, and really conveys the awesomeness of these two chef-writers.The sauce and pickle recipes are some of my favorites--I'm building a collection of sauces to splash on impromptu burgers, including Worcestershire and the Red Rooster sauce. So good!I should add that I live in Boston where Chefs Chudy and Monsour are both well known, and took a burger class with Richard and his wife Katie.
Been anxiously awaiting this one..call em leading experts in the burger trend and who better to learn from. Great looking book with s*** tons of information leading into your own creations or emulate these recipes. No nonsense and covers everything from condiments, sauces to the grinds...
I gave this book as a Christmas gift to a friend of mine who loves to cook and loves burgers. He loves it and says he's already made a few of the burgers and they were absolutely delicious!
I LOVE this book! It has helped me impress all the men in my life, thank you American Burger Revival for making me a superstar!
This has become one of my top cookbooks. The recipes are original and fantastic. There are also bakery item recipes for very creative bun ideas if you are into that as well as steak sauces, hot sauces, and other condiments.
Chefs Chudy and Monsour take the humble hamburger to places it's never been with this cookbook. First of all, they start with burger basics, going through many different blend options and what to get if you're going with store-bought ground beef. They don't just say "don't buy pre-made patties," they explain what about them makes them bad options compared to getting the ground beef and forming your own patties. Plus, when you do that you get to use one of their wet seasoning blends, which are pretty fantastic. We started off with the Southeast Peppercorn Ranch seasoning blend, which gives the beef a tangy kick of acid that I really loved. All along the way the book delivers a mix of grill-honed expertise, humor, and practical wisdom. It also gives you an excuse, should you need one, to ensure you have a cold, adult beverage in hand while cooking. For example, the "White Trash Chevre" recipe mandates beer drinking as step one. The absolute first thing you should make is the Vidalia Jam, which is super-simple to make, but super-tasty as well, and pretty much goes with everything. In fact, to test that, we paired it with the aforementioned White Trash Chevre, with a side of Magic Rings (onion rings) and I couldn't have been happier with the result. The moral of this story is: Buying American Burger Revival will lead to you making delicious burgers, burger toppings, and sides for burgers.
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