Burger Lab The Art and Science of the Perfect Burger


Burger Lab 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 avour; and the ultimate pattie that’s meaty, juicy and umami-intense.

Mouth-watering constructions include a Wagyu cheeseburger deluxe, a Fried chicken burger with slaw, a Reuben burger with corned beef, sauerkraut, swiss cheese, thousand island on a rye bun, a BBQ pulled pork bun with pickles and more, plus recipes for condiments, chips and milkshakes to wash it all down.
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ISBN:

9781743792759

Format:

Hardback

Pages:

144

Dimensions:

23cm x 18cm

Weight:

680g

RRP:

£12.99

Category:

Food & Drink

Publisher:

Hardie Grant Books

Published:

06 April 2017

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