The Huxtaburger Book: The art and science of the perfect burger


The definitive guide to the hippest (and most delicious) burger in town!

The Huxtaburger Book examines the elements that make up the ultimate burger: the perfect squishy bun; a pickle that has just the right amount of tang and crunch; the exact quantity of mayo and ketchup to deliver maximum flavour without over-powering the burger; and the ultimate wagyu beef pattie that’s meaty, juicy and umami-intense. Modern-day junk food elevated to the sublime by Daniel Wilson’s cheffy sensibilities.

Featuring all of the sought-after recipes from the Huxtaburger menu, as well as 22 additional burgers (mouthwatering constructions such as a fried chicken burger with slaw, a tonkatsu
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ISBN:

9781742709352

Format:

Hardback

Pages:

144

Dimensions:

23cm x 18cm

Weight:

690g

RRP:

$29.99

Category:

Food

Publisher:

Hardie Grant Books

Published:

01 July 2015

ABOUT THE AUTHOR

Daniel Wilson

Auckland-born Daniel Wilson has always been a fan of food. At 12, he had already decided to become a chef and hasn’t stopped since. Wilson bucked the trend to head to Europe and chose to hone his craft in the USA, staging under chefs like Daniel Boulud in New York. Moving to Melbourne a few years later, he worked with Andrew Blake in his eponymous Southgate restaurant. More international experience and hard work gained Daniel The Age Good