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America's Test Kitchen, Spring 2019

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    9781945256851 Reflowable, EPUB, $29.99
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    Distributor: Random House, Inc. Availability: Available On Sale Date: Apr 30, 2019 Carton Quantity: 18 $29.99 CAD
    $26.99 USD
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The Ultimate Burger
Plus DIY Condiments, Sides, and Boozy Milkshakes

Edited by :

America's Test Kitchen

Imprint:

America's Test Kitchen

ISBN:

9781945256844

Product Form:

Hardcover
Hardcover
English

Audience:

General / adult
Apr 30, 2019
$29.99 CAD
Active

Dimensions:

9.31in x 7.5 x 0.84 in | 1.72 lb

Page Count:

256 pages
America''s Test Kitchen
America's Test Kitchen
COOKING / Specific Ingredients / Meat
Achieve burger greatness, with updated classics, regional favorites, homemade everything (from meat blends to pretzel buns), and craft-burger creations, plus fries and other sides, and frosty drinks.

What is the “ultimate” burger? Ask that question and you will ignite an enthusiastic debate about meats, cooking methods, degree of doneness, bun types, condiments, toppings, and accompaniments. The Ultimate Burger has the best answer to all of these questions: The ultimate burger is what you want it to be. And America’s Test Kitchen shows you how to get there.

Craving an all-American beef burger? We’ve got ’em: steak burgers, double-decker burgers, and easy beef sliders. Travel beyond beef, with options for turkey, pork, lamb, bison, salmon, tuna, and shrimp burgers before exploring the world of meat-free burgers, both vegetarian and vegan. Then it’s go for broke, featuring out-of-this-world creations like a Surf and Turf Burger, Loaded Nacho Burger, Grilled Crispy Onion-Ranch Burger, and Reuben Burger. You want sides with that? The sides chapter covers the crunchiest kettle chips, the crispiest French fries, and the creamiest coleslaws, and we’ve even thrown in some boozy milkshakes and other drinks to help everything go down just right. We even guarantee bun perfection with all sorts of homemade buns to lovingly cradle your juicy patties. And we reveal the ATK-approved store-bought buns, ketchups, mustards, and relishes to complement your burger, along with recipes for plenty of homemade condiments like Classic Burger Sauce, Quick Pickle Chips, and Black Pepper Candied Bacon to mix and match with the recipes.

Dives deep into this single subject: There are plenty of classic, tried-and-true ground beef burgers, plus newer takes that have become classic, like Grilled Steak Burgers and Griddle Smashed Burgers. Sprinkled throughout are venerated regional treasures, like Wisconsin Butter Burgers and Jucy Lucy Burgers. And we introduce over-the-top soon-to-be-favorite burgers like French Onion Burgers, Banh Mi Burgers, and even Donut Shop Burgers.

Applies ATK’s rigorous testing to burgers: We thoroughly tested every cut of meat imaginable to create the ultimate Grind-Your-Own Deluxe Beef Burger Blend, but we also provide shopping and cooking tips to make simple store-bought meat taste its best. We share test-kitchen secrets for burger success from how to properly set up your grill to how to shape a burger patty to ensure even cooking and prevent “golf ball syndrome.”

Emphasizes the DIY angle: Learn to make every part of the burger from scratch, from grinding the burger mixture in the food processor to preparing homemade buns (from classic potato buns to pretzel buns, kaiser rolls, and whole-wheat buns), homemade ketchups, mustards, relishes, pickles, and secret sauces.

Offers a burger for every preference: You couldn’t have an ultimate burger book without a thorough collection of burgers for every preference, including beef, lamb, pork, turkey, chicken, seafood, and even bison. And we couldn’t forget about the veggie lovers, with an entire chapter devoted to outstanding vegetarian and vegan burgers.

America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

Author Residence: Boston, MA

Selected Quotes for America’s Test Kitchen Titles:

“It’s all about technique and timing, and the ATK crew delivers their usual clear instructions to ensure success…. The thoughtful balance of practicality and imagination will inspire readers of all tastes and skill levels.”

Publishers Weekly (starred review) on How to Roast Everything

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