The World's 60 Best Burgers... Period

Paradis, a Montreal-based chef who has also cooked in European and Australian restaurants, invites the backyard barbecue chef into the kitchen for some truly decadent burgers. Her recipes are enhanced by fellow chef Antoine Sicotte's spectacular photography, as well as the book's clever layout and useful tips. Readers will want to try gourmet dishes like the braised beef burger with basil orange mayonnaise, Cajun shrimp with saffron mayonnaise, and the Vietnamese burger with spicy ginger. These recipes take a few more minutes to make than the typical burger, but the results will delight. As in other books in this collection, the author provides concise and simple cooking instructions. Several indexes guide the reader to recipes, ingredients, sauces, and garnishes. A colorful legend rates each dish for spiciness, richness, acidity, and cost. Instructions are well laid out, listing ingredients for the burger %EF%AC%81rst, then each of the accompaniments, followed by easy-to-follow preparation directions. Readers will enjoy Paradis's unique flavor combinations and inspiring new ideas. (Apr.)