Wicked Good Burgers: Fearless Recipes and Uncompromising Techniques for the Ultimate Patty
by Andy Husbands, Chris Hart and Andrea Pyenson
Fair Winds Press | April 2013 | ISBN-10: 1592335586 | True PDF | 34.6 mb
http://www.amazon.com/Wicked-Good-Burgers-Uncompromising-Techniques/dp/1592335586
Wicked Good Burgers ain’t your daddy’s patty on a bun. The upstart Yankee team that revolutionized barbecue with their upset win at the Jack Daniel’s World Championship Invitational turns their talents to burgers. Wicked Good Burgers fearlessly incorporates new techniques, inspirations, and ingredients to take the burger to the next level—whether it’s the Meatloaf Burger on Pretzel Bread with Cabernet Mustard or the Island Creek Burger with Oysters and homemade cocktail sauce. You’ll learn the art and science of freshly grinding meats—from beef to lamb to goat—for the ultimate juicy burger as well as cooking methods such as smoking, grilling, griddling, and sous vide that impart distinctive flavor.
About the Authors
Andy Husbands, the award-winning chef/owner of Tremont 647 in Boston, MA , has been enticing patrons with his adventurous American cuisine at the South End neighborhood restaurant and bar for well over a decade. When he’s not in the kitchen or working with his favorite charities, Andy is on the BBQ trail with his award-winning team, iQUE. His first book, Wicked Good Barbecue, came out in in March 2012.
Chris Hart, winner of the Jack Daniel Invitational World Championship in 2009, has dominated the competition BBQ circuit for the past 10 years with his team, iQUE. Chris spends his days developing software, but his passion for cooking barbecue has him following the competition BBQ trail on weekends. In 2010, Chris cooked an elaborate barbecue tasting menu at the James Beard House in NYC. In 2011 he competed in Food Network’s inaugural season of “Best in Smoke.” His first book, Wicked Good Barbecue, came out in in March 2012.
Andrea Pyenson has been writing about food for more than a decade and enjoying it for a lot longer than that. Her writing about food and travel has appeared in various publications, including The Boston Globe, edible Boston, edible Cape Cod, msn.com, oneforthetable.com, The Washington Post, and Fine Cooking. Her first book, Wicked Good Barbecue, came out in in March 2012.
CONTENTS
Foreword 9
chapter 1 the Basics of Burgers 10
chapter 2 Burgers 101 22
chapter 3 new american classics 64
chapter 4 where’s the Beef? 110
chapter 5 Burgers BeyonD BorDers 144
chapter 6 you want fries with that? 168
chapter 7 that’s a frappe! 184
Resources 200
About the Authors 202
Acknowledgments 203
Index 204
