The Art of the Burger: More Than 50 Recipes to Elevate America's Favorite Meal to Perfection

(Paperback)

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The essential book to have on hand before you fire up the grill this summer.

In any city around the world you can find a burger twenty-four hours a day on virtually every cornerwalk-up, drive-in, sliders, double size, super size, king size, and countless other variations on unimaginative, standardized fast food burgers from under the heat lamp. But there is another way . . .

The Art of the Burger is much more than just a burger recipe book; it is inspiration and a creative jolt for those who want more: innovative patties, inventive bun choices, imaginative toppings, creative preparation, and of course, more flavor. You really want to know whats in your burger Then the only way is, to do it yourself.

With premium meat, crispy bacon, gently melting cheese, and hamburger buns that do not taste like cardboardThe Art of the Burger looks at the perfect burger. Fresh, creative, and distinct from the classics, this burger bible presents exciting ideas youll never find in a fast food restaurant. It contains recipes for twelve types of bread and buns, eleven types of sauces, and fifty burgers of all sortsnot just beef patties, though a quarter of them are beef-specific, but ones using pig, poultry, seafood, veggies, and others ingredients instead of, or in addition to, a standard patty. There are even a few desert burgers. Beautifully designed and packed full of tips and guidance to make the perfect burger here is the book for burger lovers everywhere.

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. Weve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Author Bio

Jens Fischer is a Michelin-starred chef who was trained by and has worked for several award-winning chefs. Hes the executive chef at Passione Rossa at the BollAnts im Park hotel in Bad Sobernheim, Germany, where he promotes a modern way of cooking. He loves pasta, but has a particularly affinity for creating unique burgers.

Maria Brinkop, a skilled, professionally trained photographer and college-educated designer with a knack for food photography, creating pictures that are tasty, with a little twistnot too much and not too little. Maria has freelanced for clients all over Germany since 2008 and has received several awards for her work.