Burger Parties
Recipes from Sutter Home Winery's Build a Better Burger Contest [A Cookbook]
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- USD 10.99
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- USD 10.99
Descripción editorial
Each year, thousands of cooks from coast to coast compete in Sutter Home Winery’s Build a Better Burger® Recipe Contest. Ten of these creative home chefs are flown to Napa Valley each September to participate in the BBB Cook-Off, frequently shown on Food Network Challenge. Burger Parties marks the event’s 20th anniversary with contest-winning burgers loaded with flavor-enhancing extras and party-ready menus bound to be a hit at any backyard bash.
Whether you’re in the mood for a Southwest fiesta, New Orleans jazz brunch, tropical patio get-together, or complete festa Italiana, this collection of all-inclusive, themed menus for burger-centric entertaining will delight your palate and your guests.
Packed with more than 60 full-color photographs, James McNair and Jeffrey Starr showcase the new frontier in burgers with inventive recipes for
Ocean State Swordfish Burgers
Smoky-Sweet Bacon Burgers
Pineapple Upside-Down Jerk Burgers
Bouillabaisse Sliders
Sweet-Hot Thai Burgers
Little Italy Sausage Burgers
Home on the Range Buffalo Burgers
and loads more.
Burger Parties features sixteen crowd-pleasing menus with recipes for prize-winning burgers, appetizers, sides, and desserts, plus wine and beverage pairings that are sure to inspire backyard grillers and frequent entertainers with new ways to spice up your gatherings.
PUBLISHERS WEEKLY
If you live in the Napa Valley and have a habit of pairing hamburgers with domestic wines, then perhaps you are familiar with McNair and Starr, the head judge and culinary director, respectively, for the Build a Better Burger National Recipe Contest. They have collected several years' worth of winning entries from the competition and arranged them into 16 party menus. They have given each menu an unfortunate name, like Jamaican Me Hungry and Moroccan Mystique, and, since the contest is sponsored by Sutter Home Winery, they offer choices from that vineyard to accompany each meal. Indeed, Sutter's wine often turns up where it has no business. Notably, the classic New Orleans Hurricane cocktail is reimagined to contain white zinfandel. The contest clearly thrives on over-the-top ideas, as many of the entries are complex and suffer from ingredient overkill; for example, the bouillabaisse sliders requires red snapper and shrimp for the patties, saffron threads in the mayonnaise, and fennel, tomato, and garlic-flavored olive oil in the relish. Side dishes are overly thought out as well, as in a shrimp remoulade potato salad (with mayo, mustard, ketchup, horseradish, Tabasco, and Worcestershire sauce). Desserts include a simple flan, washed down, naturally, with a glass of Sutter's Moscato.
