A Burger To Believe In: Better Recipes and Fundamentals

Product Description

Chris Kronner has dedicated his creative energy, professional skills, and a lifetime of burger memories to understanding America's favorite sandwich, earning rave reviews and legions of fans for his achingly delicious, perfect-in-their-simplicity hamburgers. In his debut cookbook, On Burgers, 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, a meditation 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 40 non-burger recipes--from perfect onion rings to seasonal salads to Fish Fillet-inspired Crab Burgers--this book is not only a burger bible but a lens into the mind of one of the best rising star chefs.Chris Kronner has dedicated his creative energy, professional skills, and a lifetime of burger memories to understanding America's favorite sandwich, earning rave reviews and legions of fans for his achingly delicious, perfect-in-their-simplicity hamburgers. In his debut cookbook, On Burgers, 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, a meditation 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 40 non-burger recipes--from perfect onion rings to seasonal salads to Fish Fillet-inspired Crab Burgers--this book is not only a burger bible but a lens into the mind of one of the best rising star chefs.
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.