Burgers

Not Yo Mama’s Peanut Butter-Bacon Burger

Not Yo Mama’s Peanut Butter Bacon Burger

Not Yo Mama’s Peanut Butter Bacon Burger excerpted from Turkey and the Wolf: Flavor Trippin’ in New Orleans by Mason Hereford

Turkey and the Wolf: Flavor Trippin' in New Orleans by Mason Hereford

Mason Hereford grew up in rural Virginia, where his formative meals came at modest country stores and his family’s holiday table. After moving to New Orleans and working in fine dining he opened Turkey and the Wolf, which featured his larger-than-life interpretations of down-home dishes and created a nationwide sensation.

In Turkey and the Wolf, Hereford shares lively twists on beloved Southern dishes, like potato chip–loaded fried bologna sandwiches, deviled-egg tostadas with salsa macha, and his mom’s burnt tomato casserole. This cookbook is packed with nostalgic and indulgent recipes, original illustrations, and bad-ass photographs.

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The Big Max

The Big Max

The Big Max, Max’s Picnic Book: An ode to the art of picnicking, from the authors of Max’ Sandwich Book by Max Halley & Ben Benton. Photography by Louise Hagger.

Max's Picnic BookIrreverent, eccentric, Max’s Picnic Book is the follow up the Sunday Times Bestseller, Max’s Sandwich Book. Both an ode to the art of eating outdoors, and an entertaining, frivolous reinvention of it, Max and Ben will first redefine what the picnic is, and celebrate its true potential, before creating 16 themed menus.

Including ingenious hacks—think flavored salts for dipping eggs and soft-serve with a shot of espresso—as well as twists on familiar favorites, this book about how and why we should picnic. Interpreting the ways in which we can eat outdoors through the eyes of their picnicking heroes, such as Hunter S. Thompson, Mary Berry, and Snoop Dogg, the reader will be left with a broadened perception of what a picnic truly is.

Max’s Picnic Book: An ode to the art of picnicking, from the authors of Max’ Sandwich Book is available at Amazon.com and Indigo.ca. (more…)

The Teriyaki Burger

The Teriyaki Burger

The Teriyaki Burger, The Japanese Art of the Cocktail by Masahiro Urushido, Michael Anstendig. Photography copyright © 2020 by Eric Medsker.

The Japanese Art of the Cocktail by Masahiro Urushido, Michael Anstendig.Katana Kitten, one of the world’s most prominent and acclaimed Japanese cocktail bars, was opened in 2018 by highly-respected and award-winning mixologist Masahiro Urushido. Just one year later, the bar won 2019 Tales of the Cocktail Spirited Award for Best New American Cocktail Bar.

Before Katana Kitten, Urushido honed his craft over several years behind the bar of award-winning eatery Saxon+Parole. In The Japanese Art of the Cocktail, Urushido shares his immense knowledge of Japanese cocktails with eighty recipes that best exemplify Japan’s contribution to the cocktail scene, both from his own bar and from Japanese mixologists worldwide.

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Classic Beef Burgers

Classic Beef Burgers

Classic Beef Burgers, The Complete Summer Cookbook by America’s Test Kitchen.

A hot day and hanging over your stove were never meant to be. When fresh produce beckons but you haven’t much energy to respond, these recipes help you settle into a more relaxed kind of cooking designed to keep you and your kitchen cool.

Untether yourself from the oven with make-ahead meals best served cold (or at room temp), like Poached Salmon with Cucumber and Tomato Salad and Tzatziki. Fix-and-forget recipes like North Carolina-Style Pulled Pork made in the electric pressure cooker won’t steam up the kitchen.

Equally easy are dinner salads; we’ve got enough to keep them interesting and varied, from Shrimp and White Bean Salad with Garlic Toasts to Grilled Caesar Salad. Barely more effort is fresh summer recipes requiring the briefest stint in a pan, such as Beet and Carrot Noodle Salad with Chicken or Braised Striped Bass with Zucchini and Tomatoes.

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The Route 66 Fried Chicken Burger

The Route 66 Fried Chicken Burger

The Route 66 Fried Chicken Burger, Wings and Things by David Turofsky and Ben Ford. Photography by Dan Jones.

Wings and Things

From the award-winning and fried-chicken obsessed duo behind Wingmans, chef Ben Ford and David Turofsky, comes Wings and Things, a book that celebrates the glorious bird with some of the most mouth-watering, saucy, internationally-inspired variations on classic wings.

Recipes to savour include moreish favourites such as their multi-award-winning Buffalo Hot Sauce, Sweet and Smokey BBQ Wings, Korean Hot Sauce Wings with Fermented Black Bean, Pineapple and Black Sesame, Jamaican-Me-CrazyWings made firey with Scotch bonnet chillies, and Salt and Pepper Wings coated in five-spice and Szechuan salt.

Other chapters offer ways to make use of the other parts of a chicken so as to avoid waste—you’ll find 24-hour tea-brined whole chicken, Route 66 Fried Chicken Burger, and other recipes using the thighs and breast fillets.

Ben and David also show how easy it is to use wingtips and other bones to make the best possible chicken stock, and chicken skin to make unbelievably moreish ‘Crack Crumb’—a salty, irresistible topping made from crisped-up skin.

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Sweet Potato Piri Piri Burger

Sweet Potato Piri Piri Burger

Sweet Potato Piri Piri Burger, Plants Only Kitchen by Gaz Oakley. Photography by Simon Smith and Peter O’Sullivan.

Plants only kitchen by Gaz Oakley

Plants-Only Kitchen offers an explosion of flavour, with more than 70 vegan recipes that work around your lifestyle.

With symbols flagging whether recipes are high-protein, take less than 15 minutes, or are suitable for meal prep and batch cooking, Plants-Only Kitchen explains how best to make a vegan diet work for you. No-fuss, no fancy ingredients—just fantastic food using plants, only.

Gaz Oakley (aka Avant-Garde Vegan) has amassed well over a million followers on social media with his exciting vegan dishes, which emphasize that a plant-based diet doesn’t mean missing out on taste. In Plants-Only Kitchen, Gaz’s recipes are easier than ever before—following his step-by-step instructions, tips and advice, anyone can cook great vegan food.

Plants-Only Kitchen: Over 70 Delicious, Super-Simple, Powerful and Protein-Packed Recipes for Busy People is available at Amazon.com and Indigo.ca

Grilled Burgers with Bacon-Onion Relish and Smoky Aïoli

Grilled Burgers with Bacon

Grilled Burgers with Bacon-Onion Relish and Smoky Aïoli, Beer at my Table by Tonia Wilson, Photography by Leonardo Frusteri

Beer has long been a beloved beverage and Beer At My Table celebrates its greatness and versatility as a brilliant partner for food. Tonia Wilson combines her extensive knowledge as a chef and beer sommelier to simplify the facts behind the fun of beer and food pairing. Whether you are just beginning to learn or are an avid enthusiast this book offers all the information needed to fully understand beer. You’ll learn the steps to properly evaluate what is in your glass, as well as how to identify the characteristics in food that will ultimately affect the pairing.

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Brisket Cheeseburger

The Brisket Chronicles by Steven Raichlen, Photography by Matthew Benson

The Brisket Chronicles by Steven Raichlen, Photography by Matthew Benson

Take brisket to the next level: ’Cue it, grill it, smoke it, braise it, cure it, boil it—even bake it into chocolate chip cookies. Texas barbecued brisket is just the beginning: There’s also Jamaican Jerk Brisket and Korean Grilled Brisket to savour. Old School Pastrami and Kung Pao Pastrami, a perfect Passover Brisket with Dried Fruits and Sweet Wine, even ground brisket—Jakes Double Brisket Cheeseburgers.
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Italian Burgers with Giardiniera

Italian Burgers with Basil Mustard and Giardiniera

Italian Burgers with Basil Mustard and Giardiniera, Linda Ly, Photography by Will Taylor

There’s no denying the thrill of cooking outdoors and the sense of community it brings when people gather around a fire, and in this book, author Linda Ly will teach you how to master the flames. For the adventurous, start by building a home fire pit. It’s easier than it sounds and requires a minimal investment of time and space. If you’d rather not, that’s okay!

There are plenty of other options, from vessel fire pits to tabletop grills. Even a charcoal kettle grill will give you more flavour than cooking with gas. Ly also covers everything you need to know about fuel sources (hardwood, hardwood lump charcoal, and smoking wood), her go-to grilling tools and accessories, secrets for stocking an indoor and outdoor pantry, fire making, fire safety, and tips and tricks for grilling more efficiently.
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Double-Decker Drive-Thru Burgers

Double-Decker Drive-Thru Burgers

Double-Decker Drive-Thru Burgers, Photography by America’s Test Kitchen

Achieve burger greatness, with updated classics, regional favourites, homemade everything (from meat blends to pretzel buns), and craft-burger creations, plus fries and other sides, and frosty drinks.

What is the “ultimate” burger? Ask that question and you will ignite an enthusiastic debate about meats, cooking methods, degree of doneness, bun types, condiments, toppings, and accompaniments. The Ultimate Burger has the best answer to all of these questions: The ultimate burger is what you want it to be. And America’s Test Kitchen shows you how to get there.

Craving an all-American beef burger? We’ve got ’em: steak burgers, double-decker burgers, and easy beef sliders. Travel beyond beef, with options for turkey, pork, lamb, bison, salmon, tuna, and shrimp burgers before exploring the world of meat-free burgers, both vegetarian and vegan. Then it’s go for broke, featuring out-of-this-world creations like a Surf and Turf Burger, Loaded Nacho Burger, Grilled Crispy Onion-Ranch Burger, and Reuben Burger. (more…)