The Gourmet Burger
In his ninth cookbook, Gayler (A Passion for Cheese, etc.) attempts to recast the all-American burger as a hearty and healthy component of home-cooked meals. Gayler opens the book by tracing the history of the hamburger, which evolved from the European creations of steak tartare and Hamburg steak. Gayler's recipes embrace unexpected ingredients-including walnuts, eggplant and couscous-and places them inside pitas and tortillas, proving that the term "burger" need not denote either beef or bun. The Ultimate Burger with 'The Works,' a creation flavored with garlic and Worcestershire sauce, will tempt the palettes of traditionalists, and those who are a little more adventurous will salivate over the Teryaki-glazed Tuna burger or the zesty Ostrich Burger with cumin seed and guava ketchup. Gayler also devotes an entire chapter to meatless creations like the Grilled Eggplant, Goat Cheese, and Sundried-Tomato Burger and the Pumpkin Couscous Burger served in a pita. As all chefs know, it's nearly impossible to make a tasty meal without the right ingredients, and the wide range of ingredients incorporated in these dishes is both an asset and a drawback. Eager home cooks may end up hopping from store to store in search of thick-set Greek-style yogurt, guava jam or pheasant breast, particularly since the recipes don't always suggest substitutions. Nevertheless, impressive photos show readers what innovation and colorful presentation can do to even the Classic All-American Burger, and these elegant recipes possess the potential to turn even the dullest backyard barbecue into a gourmet event.Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.