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Bobby Flay's burgers, fries & shakes

Author: Bobby Flay; Stephanie Banyas; Sally Jackson
Publisher: New York : Clarkson Potter/Publishers, ©2009.
Edition/Format:   Print book : English : 1st edView all editions and formats
Summary:
There is no doubt that America loves its burgers, fries, and shakes. Believe it or not, there is a secret to creating the most delicious burgers, the creamiest thick shakes, and perfectly golden fries. The author shares 75 outstanding recipes for these favorites. After a long day spent in one of his restaurants or taping a television show, what he craves more than anything else is a crusty-on-the-outside,  Read more...
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Details

Genre/Form: Cookbooks
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Bobby Flay; Stephanie Banyas; Sally Jackson
ISBN: 9780307460639 0307460630
OCLC Number: 251202378
Notes: Includes index.
Description: 159 pages : color illustrations ; 23 cm
Contents: Burgers --
French fries, potato chips, and onion rings --
Condiments and seasonings --
Milkshakes.
Other Titles: Burgers, fries, and shakes
Responsibility: Bobby Flay, with Stephanie Banyas & Sally Jackson ; photographs by Ben Fink.
More information:

Abstract:

There is no doubt that America loves its burgers, fries, and shakes. Believe it or not, there is a secret to creating the most delicious burgers, the creamiest thick shakes, and perfectly golden fries. The author shares 75 outstanding recipes for these favorites. After a long day spent in one of his restaurants or taping a television show, what he craves more than anything else is a crusty-on-the-outside, juicy-on-the-inside burger; a fistful of golden, crisp, salty fries; and a thick, icy milkshake. Given the grilling guru's affinity for bold flavors and signature twists on American favorites, it is no surprise that he has crafted the tastiest recipes ever for this ultimate food trio. Though he doesn't believe in messing with delicious certified Angus chuck (just salt and pepper on the patty, no "meatloaf" burgers here), he loves adding flavorful relishes and condiments to elevate the classic burger. Once you've learned what goes into making that burger (from how to shape it so it cooks up perfectly to melting the cheese just so), go to town with his combinations of additions. Try the Cheyenne Burger, which gets slathered with homemade barbecue sauce and then piled high with bacon and shoestring onion rings, or the Santa Fe Burger, topped with a blistered poblano, queso sauce, and crumbled blue corn tortilla chips. And although his personal preference is for beef, turkey can be substituted in any burger, and a handful of salmon and tuna burger recipes are included for those looking for leaner options. After you have mastered the burger, discover the secrets to cooking up the best French fries, whether they are fried, grilled, or oven roasted, or made from spuds, sweet potatoes, or even plantains, as well as homemade potato chips and onions rings. Wash it all down with a creamy shake, from Fresh Mint Chocolate Speckled Milkshake to Blackberry Cheesecake Milkshake (or a spiked adult variation). With the opening of Bobby's Burger Palace in Lake Grove, New York, on Long Island, he has achieved burger, fry, and shake bliss in the world. For outdoor summer bashes and casual weeknight meals that even the kids will get excited about, this book shares that bliss and reminds you just why the burger is such a beloved American original.

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