The Book of Burger | Rachael Ray

 

“I’ll gladly pay you Tuesday for a hamburger today” – Whimpy

The Book of Burger

TITLE: The Book of Burger
AUTHOR: Rachael Ray
PUBLISHER: Atria
CUISINE: Burgers

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Featured Ingredient: Ketchup
Ketchup (also catsup, tomato sauce, or red sauce) is a sweet and tangy food sauce, typically made from tomatoes, vinegar, a sweetener, and assorted seasonings and spices. The sweetener is most commonly sugar or high-fructose corn syrup. Seasonings vary by recipe, but commonly include onions, allspice, cloves, cinnamon, garlic, and celery. Ketchup is often used as a condiment with various, usually hot, dishes including french fries (chips), hamburgers, sandwiches and grilled or fried meat. Ketchup is sometimes used as a basis or ingredient for other sauces and dressings. [Wikipedia]

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First Impressions
This cookbook is packed with burger variations. And, I’ll have to say, some pretty creative ones. The delicious dishes are accompanied by equally mouthwatering images courtesy of photographer, Romulo Yanes. Rachael breaks out over 200 burger related recipes. There is a ton of variety here. As you would imagine given the volume. It is broken down into some nice manageable pieces. For a burger fan, it’s a really page turner.

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What You’ll Find Inside (aka Table of Contents)
Burgers
Sliders
Sandwiches & Dogs
Sloppies
Sides & Sauces
Burger Bash

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I like mine with lettuce and tomatoes…

 

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The Best of the Book (Our Favorite Recipes)

Chili Mac ‘n’ Cheese Burgers Spanikopita Burgers
The Gyro Burger Salmon Burgers with Tartar Sauce
Bistro Sliders ala Rachael Chorizo Sliders
Mexican Pulled Pork Sliders Deluxe Turkey Club Sliders
Deluxe Turkey Club Sliders BBQ “Bun”-Mi Sliders
Michigan Dogs with Cheese Sauce Creole Andouille Dawgs
Sloppy Cubanos Caesar Tots
Hot Dog Fries Honey-Dijon Potato Salad
Cuban Patty Melts with Yellow Mustard Slaw Pork Schnitzel Sandwiches with Chunky Apple and Onion Chutney

 

I told you there was a lots here to consider. I had a hard time whittling things down for you. There were some hands down, sure fire winners. The Drunken Burger with Stilton (p.18) combines some of my favorite things into one semi-neat package. The Ultimate Salami Burgers (p.52) are a decadent burger delight (watch Rachael make it here). I’m from Chicago, so, obviously the Chicagoan-Italian Roast Beef Heroes (p.182) hits the mark. It’s not quite Mr. Beef. But, then again, what is. Finally, the Jerk Burgers (p.99) and the Buffalo Joes (p.232) round out my best of the book.

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Special Features
The Book of BurgerThis cookbook has a lot that’s “special” about it. First off it’s a “smart book”. It employs Microsoft TAG technology to unlock great additional features like how-to videos. Just scan and watch. The Burger Bash section has a bunch of burger recipes contributed by some pretty well known chefs. Here’s a short list, Spike Mendelsohn, Morimoto, Michael Symon, Bobby Flay and Chris Santos. Not too shabby. The book is splashed with some interesting burger related essays. All on different topics. But, tied together with a common burger theme. Lastly, Rachael has sprinkled in some of her personal tips on the bottom right corner of select pages.

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Conclusions
This book has SO many great recipes. I should have just made the index my “best of” section. Great creative combinations make these burger recipes really sing. They are relatively easy to make. They’re certainly fun and would make for ideal party food. If you’ve got a lot of other burger books sitting around collecting dust here’s an opportunity. You can recycle some of those old titles to new homes and let Rachael Ray help you freshen up your burger repertoire.

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Culinary Expertise 5.5
1= Boiling Water (novice) 10= Liquid Nitrogen (expert)

Resources, Links and Press
Official Rachael Ray Website
The Food Network – Rachael Ray Page
Follow Rachael Ray on Twitter
Chicago Tribune Rachael Ray Interview

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