Every year come summer, new BBQ books flood the shelves of bookstores. Given our short summers, people are eager to BBQ and enjoy the outdoors as much as possible. This year a few more books on hamburgers were published, probably because the population is now more cost conscious.
The author is an enthusiastic proponent of grilling and all kinds of hamburgers. His intention is on expanding the repertoire of this increasingly popular grilling item.
The author’s thorough knowledge about ground beef, most suitable cuts, grilling, grills, and the importance of fat content in the mixture come to the fore in the text, and will help the reader to produce better hamburgers. Guaranteed!
In this well laid out book, the author presents 112 hamburger recipes divided neatly into 12 sections – beef, pork, veal, lamb, game, chicken, turkey, duck, seafood, vegetable, breakfast and dessert burger. Who could have invented a hamburger for breakfast, other than an imaginative person who loves this type of food?
Such detailed and extensive classification of hamburger recipes probably does not exist in any book.
In addition to the above, the author informs the reader about modern grills, a range of fuels, grill maintenance, seasoning (including his trade-marked inventions), ways of seasoning, mixing techniques, and anything else one might think of relating to hamburgers, and cooking them.
A picture of each recipe appears on the opposite age to help readers with presentation of their hamburger.
This is certainly a book for all who like to grill and interested in new taste sensations in hamburger cooking, condiments, presentation and taste variations.
Professor B offers seminars to companies and interested parties on any category of wine, chocolates, chocolates and wine, olive oils, vinegars and dressings, at a reasonable cost.