The best Burger & Sandwich Recipes books: Reddit reviews

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I managed a puff!

Recipe from this book.

100g starter (fed and bubbly) 180g warm water 7g honey 15g olive oil 150g AP Flour 120g Whole Wheat Flour 3g salt

Mix dough, rest 30 min, work into a smooth ball.

Bulk rise for 6-8 hours.

Shape into 8 balls, and rest for 1 hour. Preheat oven to 450° with a baking stone on the bottom shelf.

Roll to 1/4" thick. Bake 3-4 mins. Look at that puff.

Here is the link. I have made only one of the burgers so far and it was really great. https://www.amazon.com/dp/1368071066/ref=cm_sw_r_cp_apa_glt_fabc_J36EYE985BDWJC1D9PGN?_encoding=UTF8&psc=1

https://www.amazon.com.au/Overwatch-Official-Cookbook-Chelsea-Monroe-Cassel/dp/1683835883/ref=pd_aw_sbs_2/358-9595521-0849768?pd_rd_w=dbB4K&pf_rd_p=7fd16641-1dd8-445b-bb28-54f7b73ee1da&pf_rd_r=WEMD3V7B7JCN6CR7MW6D&pd_rd_r=ae7c1701-c23d...

This is the one! At first I got it as a novelty, but the recipes were all really good. Love Chelsea Monroe-Cassel. Got many of her other cookbooks now too. But this one I think has the best recipes. I have cooked quite a few!

The difference between what you typically find in the US and what you had here is the actual fermentation process. The original sauerkraut gets the taste from the fermentation process, as is written in the excellent recipe by u/FatBoy_87. I would advise you to follow this recipe and yes, it will take a week to develop true flavor.

Btw: loads of other veggies greatly ferment. Fermentation is kind of fashionable these days, Noma f.e. is very famous for its use of fermented product. If you are interested in this, this is an excellent book:

https://www.amazon.com/Noma-Guide-Fermentation-lacto-ferments-Foundations/dp/1579657184

Your best bet would be to learn about fermentation like what they do at Noma

The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor) https://www.amazon.com/dp/1579657184/ref=cm_sw_r_cp_api_glc_fabc_ClwaGb87BRH4Z

Ya know! I wish I could tell you. It was given to me by an amazing friend for Christmas

I found this link however it doesn’t appear it’s available right now. I’m sorry to see that! https://www.amazon.ca/dp/0789331144/ref=cm_sw_r_cp_apa_i_XUO-Fb8J9QNEQ

For anyone else looking. They sell the Holy Grail on Amazon for $12.

Not sure if this is the same book, but did find a BB Cookbook on Amazon! https://www.amazon.com/Bobs-Burgers-Burger-Book-Recipes/dp/0789331144

If you're in the UK or can order from there, it's being reissued on the 2nd Feb

I was given this one year for Christmas.

I didn't try a lot of the recipes, but steak and mozzarella sticks turned out pretty good.

The book is phenomenal and everyone should buy it, BUT this is the regular Amazon price (since late April), so there's no need for everyone to click through a Facebook page (and affiliate link) to get it.

Here's a direct link to the book on Amazon.

Shoo Shoo Kidney Stone.

My father was just in the ER a couple of weeks ago for this same reason. He has to have A LOT of morphine as well. My father was discharged the next morning and is fine, thank goodness.

I'm glad to hear your mom is doing better and it's not anything worse!

Here is a cookbook, Bob's Burgers Cookbook and if you haven't ever seen the show, it's not a deal breaker. They have some very crazy burger combinations that actually sound pretty delicious!

https://www.amazon.com/dp/0789331144/ref=cm_sw_r_cp_apa_glt_fabc_T5Z4454MPST4FT3V6YPQ

Thanks for hosting!

Hey everyone, this is my video part 1 to making biscuits and gravy- Making the biscuits. Now look, I'm going to take a second to say that these may not be as good as your insert significant other title's biscuits... But remember, these are a vehicle for gravy and in my opinion perfect for the task. Different biscuit types are good for different things. This is a recipe straight out of Kenji Lopez-Alt's book, The Food Lab, which I would highly highly recommend for beginner home cooks.

A couple notes about the recipe:

1. If you want to give these biscuits a fresh kick put some chives or green onion greens into them before you start folding. Unfortunately, I didn't have any or I would have done this. (You can also add cheddar cheese... But do you really need that much richness to cover these in gravy?)
2. If you want to make buttermilk biscuits there are plenty of recipes online but Serious Eats/Kenji's recipes are great so here you go. Maybe you have leftover buttermilk from following my butter recipe a week or two ago?
3. These biscuits would also be good for other uses, but I specifically made them pretty giant because I wanted one to be a meal for the gravy. Take the pepper out and they'd be delicious with butter and jam.

Let me know if you have any questions! I'd love to see your family members secret recipe if you think they're delicious.

I’ve been using the “Veganomicon” - good recipes, not many overly exotic ingredients, and the writers don’t take themselves too seriously. I’ve been having good results and I’ve never baked before at all

Veganomicon: The Ultimate Vegan Cookbook https://smile.amazon.com/dp/156924264X/ref=cm_sw_r_cp_api_glt_fabc_3H044TFSBJHDKQ6YTPFF

https://www.amazon.com/Bread-Lovers-Machine-Cookbook-Bread/dp/155832156X/ref=mp_s_a_1_4?dchild=1&keywords=bread+machine+cookbooks&qid=1615248795&sprefix=bread+machine+cook&sr=8-4

I have this particular book and it has TONS of recipes. The book breaks them down in sections like basic breads, sweet breads, gluten free, whole grain breads, sourdough, breads with cheese, etc. I have several go to breads that I make from this particular book.

Also, if you decide to get crazy and bake bread in the oven (I prefer using my bread maker as a mixer and bake in the oven as the bread comes out way softer) the recipes translate well.

https://www.amazon.com/Overwatch-Official-Cookbook-Chelsea-Monroe-Cassel/dp/1683835883/ref=sr_1_2?crid=2Z1U6XIJINVNS&dchild=1&keywords=overwatch+cookbook&qid=1612818268&sprefix=overwatch+c%2Caps%2C244&sr=8-2

Twelve Recipes

I have the Cuisinart CBK-200, it runs about $180 (USD) pretty much anywhere online. I personally love it. Its got all the bells and whistles one could want (loaf size, crust setting, multiple bread type functions, pause start button, delay timer if you want to pre-add ingredients for a loaf later, beeps to alert when to add cheeses or nuts or things the recipe calls for, alarm to remove the kneading paddle if you so choose). It also comes with a measuring cup and dual teaspoon/tablespoon, and a book with some starter recipes. Its very user friendly if thats what you're looking for.

https://www.cuisinart.com/shopping/appliances/bread_makers/cbk-200/

I also highly recommend The Bread Lovers Bread Machine Cookbook. Its got literally hundreds or recipes for all different types of breads and doughs you can make right in whatever bread machine you choose to buy. From regular white and wheat breads, sweet breads, savory breads, some gluten free options, pizza doughs, recipes for making your own pasta. It even has ingredient lists with quantities for different size loaf (typically 1 1/2 and 2 pound loaves). The jalapeño cheddar bread is a personal favorite.

https://www.amazon.com/Bread-Lovers-Machine-Cookbook-Bread/dp/155832156X

These are my personal suggestions and I hope they help...and happy bread making to your mother

I found it by accident when I was trying to find that guy's old blog called Will It Waffle. Looks like the site is down but the book is up on Amazon in addition to the stuff on Serious Eats.

I see this recommended a lot too: https://www.amazon.com/Noma-Guide-Fermentation-lacto-ferments-Foundations/dp/1579657184/ref=pd_bxgy_2/131-9574775-2355808?_encoding=UTF8&pd_rd_i=1579657184&pd_rd_r=7414aed1-a4e0-4d8b-b8d0-27141943d192&pd_rd_w=mUaBa&pd_rd_wg=nCMy9&a...

Or even better, the Bob's Burgers Cookbook.

https://www.amazon.com/Bobs-Burgers-Burger-Book-Recipes/dp/0789331144 the Bob's Burgers subs has posts where people share pics of their burgers. Bet It All On Black Garlic, New Baconings, and Baby You Can Chive My Car are very popular.

Are you doing quick pickling with vinegar or lacto-bacillus fermentation? Because those are a bit different. I like pickled stuff but I'm a much bigger fan of wild fermentation. This is a pretty good manual and primer, if you're new to it. Though most standard vegetable ferments are incredibly straightforward. You just gotta get the salt concentration correct and keep it anaerobic.

Download Kenji's <em>The Food Lab</em>, just out this week. It really is inspiring. He's got a whole chapter on ground meat, including his smashburger and a pub burger. There's also a chapter on fried foods and a few recipes for fries.

You can't out-Burger-King Burger King. You want to find a niche Burger king can't touch, and that shouldn't be too hard.

Try seasoning on the surface with:

3 Tb smoked salt 2 Tb black pepper 2 Tb New Mexico red chile powder, mild 2 Tb finely minced fresh rosemary 1 Tb garlic powder 1/4 tsp ground cumin 1/4 tsp Madras curry powder

Honestly, the Bobs Burger Burger Book really upped my burger game. you should check it out.

https://www.amazon.com/Bobs-Burgers-Burger-Book-Recipes/dp/0789331144

Honestly, the chef prob has their own recipe or lifted one from the NOMA guide to Fermentation.

Chefs know how to make good pickles, but often will go a little out of the box to make them unique and distinct from store bought. In places I’ve eaten/worked, pickle plates are a combination of different items that have been picked in different ways - meaning you’re getting multiple flavor profiles if you just eat them all together.

Whenever I order a house pickle plate (I.e. whenever I see one on a menu) I eat each item separately to see how they have been pickled. Keeps the flavors bright and doesn’t allow other pickled items to bully the flavor of others.

You can view it in the Amazon sample and also read the introduction.

Fermentation is a journey, for sure. There was a bit more that went into this prep, as I assumed knowledge of how one ferments foods.

Black garlic is essentially aged regular garlic, so "fresh" black garlic is regular garlic that has undergone the Maillard reaction--the same thing that makes steaks turn brown. I accomplished this by vacuum-sealing the bulbs of garlic, then putting them on a trivet in a slow-cooker on the keep warm setting for a month.

The peppers were fermented in a brine of 2-3% of the pepper's weight (I don't recall the exact measure) of kosher salt and then weighed down with fermentation weights to ensure the peppers stayed below the waterline. This may have been excessive, as I was using a fermentation vessel with an airlock, but better safe than sorry. I started and finished this fermentation on the same day as the black garlic.

It also goes without saying that everything has to be sanitized so that you don't accidentally poison yourself or others.

If you're looking to start a journey into fermentation, you can probably get better advice by reading a couple of books or even watching a few YouTube videos. A lot of people, including myself, learned quite a bit from The Noma Guide to Fermentation, so that might be a good place to start.

Is this the book where the recipe comes from? https://www.amazon.com/Artisan-Sourdough-Made-Simple-Handcrafted/dp/1624144292

8-10 hours may not be accurate anyway. There's a saying in sourdough to watch the dough not the clock. So look for things like the volume increase of the dough.

The Noma Guide to Fermentation goes about as deep into the experimental depths of fermenting as anyone has gone, and the results are pretty mind-blowing.

I have an ancient waffle maker that does just fine. Not sure of the brand, so I can't be helpful there.

But do pick up the fantastic book 'Will it Waffle': https://www.amazon.com/Will-Waffle-Irresistible-Unexpected-Recipes/dp/0761176462/ref=sr_1_2?crid=3AJPM7MD32LNX&amp;keywords=will+it+waffle&amp;qid=1661632511&amp;sprefix=will+it+waffle%2Caps%2C214&amp;sr=8-2

This book is so much fun! Wanna waffle eggs? You can do that. Wanna waffle potatoes? Chicken Parm? It's in there. The chickpea Fawaffle with hummus is one I've made a bunch of times.