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A Burger to Believe in: Recipes and Fundamentals (Hardcover)

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$29.99
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5 on hand, as of Jul 15 1:32am
(COOKING & FOOD WRITING)

Staff Reviews


Everything about this book by Chris Kronner, founder of KronnerBurger in Oakland, is wonderful. First, it has great information about how to make the most magnificent burger. And while there are labor-intensive recipes for the dedicated (roasted bone marrow!), there are also plenty of ideas for adding a cool topping to an otherwise completely store-bought burger. A Burger to Believe In is also written in such a witty and amusing way that I didn’t want to stop reading it. This is how you do burgers.

— Jax

Description


A deep-dive into the art and philosophy of making the perfect hamburger, with recipes for game-changing burgers and all the accoutrements.

Chris Kronner has dedicated his creative energy, professional skills, and a lifetime of burger experiences to understanding America's favorite sandwich. In his debut cookbook, this trusted chef reveals the secrets behind his art and obsession, and teaches you how to create all of the elements of a perfect burger at home. Including tips for sourcing and grinding high-quality meat, musings on what makes a good bun, creative ideas for toppings (spoiler alert: there are more bad ideas out there than good, and restraint is the name of the game), and more than forty burger accompaniments and alternatives--from superior onion rings to seasonal salads to Filet-O-Fish-inspired Crab Burgers--this book is not only a burger bible, but also a meditation on creating perfection in simplicity.

About the Author


CHRIS KRONNER took over the kitchen at Slow Club at the age of 24. He has worked at Serpentine and Bar Tartine, where he continued to hone his burger chops, and after a run of pop-ups he opened KronnerBurger in 2015. He and the restaurant have been praised by writers from Vice, Eater, Food & Wine, and Bon Appetit. PAOLO LUCCHESI is the editor of the award-winning food and wine section at the San Francisco Chronicle and was a founding editor of Eater. He is the co-author of Flour + Water: Pasta and The Humphrey Slocombe Ice Cream Book.


Product Details
ISBN: 9780399579264
ISBN-10: 0399579265
Publisher: Ten Speed Press
Publication Date: May 22nd, 2018
Pages: 240
Language: English

 

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