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Veggie Burgers Every Which Way, Second Edition

Fresh, Flavorful, and Healthy Plant-Based Burgers - Plus Toppings, Sides, Buns, and More
By Lukas Volger
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Check link for latest rating. ( 311 ratings, 62 reviews)
Book Hero Magic crafted this summary to help describe this book. While it's new and still learning, it may not be perfect - your feedback is welcome! Summary
Veggie Burgers Every Which Way, Second Edition by Lukas Volger is a delightful exploration into the world of vegetarian burgers. The book offers an array of innovative and flavourful veggie burger recipes, ranging from classic combinations to unique international flavours. Perfect for both vegetarians and anyone looking to expand their cooking repertoire, it also includes a variety of sides and condiments to complement these tasty creations.
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Format: Hardback
$4000
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

You might enjoy this book if you're passionate about plant-based cooking and are keen to explore a variety of innovative and delicious veggie burger recipes. It offers creative approaches to crafting burgers with unique flavours and fresh ingredients, perfect for those looking to diversify their meat-free meals or impressing guests with wholesome, homemade patties.

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Veggie Burgers Every Which Way, Second Edition

Veggie burgers for veggie lovers and curious carnivores alike

Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

An updated, expanded edition of the first-ever veggie burger cookbook, acclaimed repeatedly in The New York Times ("an in-depth veggie burger lesson... a really, really wonderful" cookbook) - with all the recipes, tips, and techniques you need to make more than 30 delicious plant-based burgers (plus buns, sides, condiments!).

Goodbye, frostbitten freezer patties and mysterious faux meats. Hello, Spicy Peanut and Carrot Burgers, Chipotle Black Bean Burgers, Seitan Burgers with Mango BBQ Sauce, and even Beet "Tartare"!

In this exciting new edition of his acclaimed first cookbook, Lukas Volger conjures fresh produce, beans, and grains into even more delicious veggie burgers, sliders, and sides. Eating your vegetables has never been so satisfying.

"I highly recommend the writer Lukas Volger's really, really wonderful veggie burger cookbook Veggie Burgers Every Which Way... includes recipes for many kinds of patties that fall in three main categories: vegetables, beans and tofu." - The New York Times

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

Lukas Volger's Veggie Burgers Every Which Way, Second Edition is praised for its creativity and variety, offering recipes for veggie patties made from vegetables, beans, and tofu. The book stands out for providing approachable homemade alternatives to frozen veggie burgers, featuring recipes with fresh produce, whole grains, spices, and herbs. Additionally, it includes enticing options for toppings, sides, dressings, and buns, making it appealing not only to vegetarians but also to anyone interested in flavourful and nutritious meals.

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Book Details

INFORMATION

ISBN: 9781615199846

Publisher: The Experiment LLC

Format: Hardback

Date Published: 06 June 2023

Country: United States

Imprint: The Experiment LLC

Edition: Second

Illustration: 75 color photographs

Audience: General / adult

DIMENSIONS

Spine width: 20.0mm

Width: 188.0mm

Height: 236.0mm

Weight: 716g

Pages: 192

Collections

Cook Books & Recipes Cooking & Food Lukas Volger Non-Fiction Vegan Cook Books Vegetarian Cook Books

About the Author

Lukas Volgeris the author of five cookbooks:Veggie Burgers Every Which Way, Vegetarian Entres That Won't Leave You Hungry, Bowl, Start Simple,andSnacks for Dinner.He also created Made by Lukas, a premium veggie burger company established in 2013, and cofounded and served as editorial director of the biannual queer food journal Jarry. His work has been featured inThe New York Times, The Washington Post, Bon Appetit,and elsewhere. He lives in Brooklyn, New York.

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