The Burger Meisters: America's Best Chefs Give Their Recipes for America's Best Burgers Plus the Fixin's

Marcel Desaulniers, Author
Marcel Desaulniers, Author Simon & Schuster $20 (144p) ISBN 978-0-671-86538-2
Reviewed on: 05/30/1994
Release date: 06/01/1994
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Working in cahoots with more than 40 graduates of the Culinary Institute of America, chef Desaulniers (himself a Culinary Institute alumnus) visits and revisits the humble burger in this compact and amusing book. Jenifer Lang, for example, owner of New York City's Cafe des Artistes, suggests hamburger a la Lindstrom--a rich, Scandinavian-influenced concoction calling for beets, potatoes, fried onions and dilled sour cream. Carolyn Berghoff, a Chicago caterer whose family has been well known in that city for generations of cooking, serves up the Chicago beer burger. Other hamburger accents include Italian; American Southern; and even a ``rabbit burger'' (contributed by Robert Dickson of Charleston, S.C.). The opportunities are lavish and beguiling, if sometimes a bit rococo. (June)
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