This New Burger Cookbook is Wicked Good
Making a good burger is easy. Making a great burger — like writing a great cookbook — is a whole other matter. Authors Andy Husbands and Chris Hart have managed to do both. In their new book, Wicked Good Burgers: Fearless Recipes and Uncompromising Techniques for the Ultimate Patty, they deliver the whole package: thoughtful instructions on how to select and grind your own beef, which condiments to use (and how to make them), even recipes for soft, buttery buns.
Husbands and Hart have thought about every meaty detail so you don’t have to. Want to make pretzel bread buns? They’ll show you how. Maple glazed bacon? Homemade mayonnaise, pickles, garlic confit jam, tomato ginger ketchup? They cover all that, too.
Of course, burgers don’t have to be made from beef (though, really, they should). Husbands and Hart include recipes for salmon burgers, duck burgers, even mole-spiked turkey burgers. If you’ve never cooked a burger sous vide, they show you how to tackle that like a pro. These guys know burgers, and they’re happy to share wheat they know.
As they did with their Wicked Good Barbecue book, the authors offer plenty of recipes to keep you turning pages.
Creating a fantastic burger is not that hard, but the devil is in the details. These guys –and this book–are Wickedly good at it.