PornBurger: Hot Buns and Juicy Beefcakes

"Mat has done his burger homework. . . . He's a burger-maker with plenty of style, but never at the cost of substance." —J. Kenji Lopez-Alt, New York Times–bestselling and James Beard Award–winning author of The Food Lab PornBurger is chef, food stylist, and creative producer Mathew Ramsey's orgasmic experiment: ingredient-driven, flavor-intense, sensually divine excess that caters to the food fetishist in all of us. Ramsey's recipes deliver the ultimate in debauched burger stackography—handcrafted buns, patties, toppings, and sides, even some boozy beverages—expertly designed and lusciously photographed in a set of bombshell burger pinups.

But don't be fooled by raunchy descriptions and Ramsey's signature burger puns, like the Bill U Murray Me?, Spamela Anderson, and the Willem DaFoe–nut. This burger freak is a culinary-school-educated chef devoted to the dark arts of hamburgery. Ramsey shows you how to master as many essential cooking techniques as he offers graphically delicious images to ogle. Whet your appetite with delectable concoctions like the Horn Dog: clover honey, whole kernel corn jalapeño batter, slow-roasted pork belly, pickled hot dog, two smash-cooked PornBurger beef patties; the James Francophile: quick pickled beets, truffled demi-glace, Gruyère de Comté, one PornBurger beef patty, bone marrow onion jam, potato-chip-crusted fois gras gougère; and I Woke Up Like This: sriracha mustard, arugula, smoked bacon, American cheese, fried chicken thigh, quick-pickled hamburger dills, White Castle cheeseburger waffle.

Combining tantalizing meat blends, grinds, and cooking methods, a tempting range of vegetarian and pescatarian delights, and lip-smacking custom ketchups and pickles, PornBurger offers the ultimate dining experience and entices you to create your own culi-naughty adventure.

"Mathew Ramsey takes us on a burger adventure that leaves you itching to get in the kitchen." —Ivan Orkin, chef and founder, Ivan Ramen

© 2016 Ecco (E-bog): 9780062408662

Udgivelsesdato

E-bog: 17. maj 2016