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Weber's Big Book of Burgers: The Ultimate Guide to Grilling Backyard Classics (Anglais) Flexibound – 1 avril 2014

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Descriptions du produit

Présentation de l'éditeur

Weber's Big Book of Burgers tips a spatula to the mighty beef patty, celebrating our national dish in all its glory, and goes beyond the bun, reinventing the burger with modern twists and alternative ingredients such as pork, poultry, seafood, and veggies. And it doesn't stop there-with recipes for sizzling sausages, hot dogs, and brats, plus sides like out-of-this-world onion rings and drinks like luscious milkshakes-this book pays homage to other classic barbecue fare and offers 160 inspiring reasons for you to fire up the grill.

Packed with nearly 250 full-color photos, step-by-step instructions, and whimsical watercolor illustrations, Weber's Big Book of Burgers is sure to become as classic as the burger itself. From the food to the fun to the flavors, you'll find juicy goodness on every single page.

Weber's Big Book of Burgers also includes:

  • The Five Steps to Burger Perfection for perfect patties and big, juicy burgers time and time again
  • Tried-and-true expert advice on grinding your own meat for burgers; building a better burger; grill setups, maintenance, and safety; tools of the trade; ten tips for grilling greatness; and more
  • A visual sausage guide detailing many different varieties' flavor profiles and origins
  • Regional burger and hot dog features on these American favorites with whimsical, full-color illustrations from artist Linda Kelen
  • Feature stories on who invented the hamburger, the New England-style top-loading bun, Sheyboygan: the home of the brat, pickles, and understanding the science behind food euphoria

Biographie de l'auteur

Jamie Purviance graduated from Stanford University and the Culinary Institute of America before launching his career as a food writer for major magazines and newspapers such as Bon Appetit, Better Homes & Gardens, Cooking Light, Fine Cooking, Town & Country, and the Los Angeles Times. He is the author of several best-selling cookbooks, including Weber's Real Grilling™ and Weber's Charcoal Grilling™. Purviance is certified by the Kansas City Barbecue Society and serves as a judge for the Memphis in May World Championship Barbecue Cooking Contest, in addition to other major competitions. He has also appeared on several national television shows including Today, The Early Show, Good Morning America, Fox & Friends, and the Oprah Winfrey Show--as well as PBS, CNN, the History Channel, and the Food Network.

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Amazon.com: 80 commentaires
17 internautes sur 18 ont trouvé ce commentaire utile 
Par S. Garcia - Publié sur Amazon.com
Format: Flexibound Achat vérifié
Weber's Big Book of Burgers has been another GREAT purchase from Weber's author and chef Jamie Purviance. This is my tenth cookbook from Weber; as you can see from the list below. All of the recipes my family and I have tried from Big Book of Burgers have been OUTSTANDING. Our favorite so far has been the Beef Burgers with Camembert and red onion jam. A close second was the Bronco Burgers with Smoked mozzarella and barbecue sauce. This cookbook has over 90 burger recipes for Beef, Bison, Lamb, Pork, Poultry, Seafood and Vegetarian. And don't forget about the Hot dogs, Sausages, Brats, Sides, Toppings and Drinks. I really enjoy the vast amount and variety of recipes since I grill year round in Washington state and four times a week.

There are several reasons why I like Weber's grilling cookbooks.
1. The recipes do not repeat from one cookbook to another cookbook.
2. Easy to follow instructions.
3. Doesn't require extensive grilling knowledge/skill to create these amazing dishes.
4. I ALWAYS receive praise from family and friends on the delicious taste.
5. The ingredients are simple and commonly found items.
6. The book construction is well made and sturdy for everyday use.
7. Almost every recipe has an associated photo.

Weber's Big Book of Burgers
Weber's Way to Grill
Weber's Real Grilling
Weber's Big Book of Grilling
Weber's Time to Grill
Weber's New Real Grilling
Weber's Smoke
Weber's Charcoal Grilling
Weber's on the grill: Chicken & Sides
Weber's on the grill: Steak & Sides
5 internautes sur 5 ont trouvé ce commentaire utile 
This book is Delicious 11 juin 2014
Par dgs - Publié sur Amazon.com
Format: Flexibound Achat vérifié
A well written and designed book, I like the semi soft cover.
It covers everything you could need to know about grilling burgers and much more.
Just looking at the pictures is a very satisfying snack and low on calories too.
I would recommend it.
5 internautes sur 5 ont trouvé ce commentaire utile 
Another great book by a Weber. 20 avril 2014
Par Tom Simon - Publié sur Amazon.com
Format: Flexibound Achat vérifié
This is a great step by step on not only how to make great burgers but also hot dogs, sides and desserts. Learn how to grind your own as well using a blend suggested by Jamie.
11 internautes sur 14 ont trouvé ce commentaire utile 
YOU NEED THIS BOOK 7 avril 2014
Par G. Hafer - Publié sur Amazon.com
Format: Flexibound Achat vérifié
The only dilemma you should have is what media form to buy this book: digital or paper. I refused to resolve it, so I bought both!

I love red meat, but it hasn't been kind to me. Nonetheless, there are great recipes for folks like me, like grass-fed burgers ( for occasional red meat), chicken breast burgers, seafood burgers, vegetarian burgers, etc. You get the drift, I hope.

This book is a worthy addition to your Weber, BBQ, grilling, and cookbooks libraries. Jamie Purviance has done us all a service in giving us a highly readable cookbook, and with Tim Turner's beautiful photography, you can be assured that what is written is the real deal.

Now permit me to be direct. Stop reading this review and buy it.
8 internautes sur 10 ont trouvé ce commentaire utile 
Par Chris Jaronsky - Publié sur Amazon.com
Format: Flexibound Achat vérifié
When I ordered this book I was expecting a book on burgers and nothing else. well I was pleasantly surprised when I opened it and found other topics too. There are chapters on hot dogs, sausages and brats, a chapter on sides and toppings, a chapter on drinks, and a chapter on grilling basics. This is basically a great book for your upcoming summer parties.

While the burger chapter is by far the largest chapter in this book, it is broken down to a few sub-chapters. Naturally you need to start with grinding and making your own burgers. Then it breaks down further into ingredients like lamb burgers, pork burgers, seafood, vegetarian, and oh yeah, beef.

The amount of variation in this book in regards to breads, meats, and toppings will ensure you find a burger combination you will love.

Another great book by Jamie Purviance, which I have come to expect from him.
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