Burgers presents the blue jeans of American cuisine in all their glory, from simple and comforting to sophisticated and elegant. With fifty delicious, highly original recipes, beautiful photographs, and authoritative information on ingredients and techniques, this book will give you a different burger for every night of the week–in fact, for every night of the month. Rebecca Bent has scoured the country looking for the best that burgers have to offer, and here are not only her own superb creations, but also those from such renowned chefs as:• Bobby Flay: Mesa Grill Burger with Double Cheddar Cheese• Roy Yamaguchi: Japanese-Hawaiian-influenced Mama Burger with Chopped Mushrooms• Jonathan Waxman: Bacon Burger with Onion Rings• Suzanne Goin of Los Angeles’s Lucques: Grilled Lamb Burger with Cumin Yogurt• David Waltuck of New York’s Chanterelle: Venison Burger au Poivre• Norman Van Aken: Tuna Burger with MojoThere are beef burgers and cheeseburgers, naturally, but also lamb, game, turkey, seafood, and vegetarian burgers. Plus there are recipes for the perfect sides and condiments: homemade ketchup and french fries, of course, but also the likes of Dean Fearing’s (of Dallas’s Mansion on Turtle Creek) Tobacco Onion Rings, Geoffrey Zakarian’s (of New York City’s Town) Gingered Cole Slaw, plus such classics as potato salad, homemade mayo, and mac and cheese.Burgers addresses everything you need to know to make perfectly simple traditional burgers and their accompaniments, while also providing dozens of showstopping variations. So pull on a pair of jeans, and cook some burgers. Read Less