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, by Lukas Volger
Download Ebook , by Lukas Volger
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Product details
File Size: 37758 KB
Print Length: 196 pages
Publisher: The Experiment (July 20, 2010)
Publication Date: July 20, 2010
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B003Q6CU8U
Text-to-Speech:
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Amazon Best Sellers Rank:
#65,788 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I like this book, I really do. The veggie burgers here are very, very tasty and most of the recipes are well thought out. Lukas Volger starts off explaining the basic ingredients to make a good veggie burger and then dives into some really delicious recipes: bean, grain, and nut burgers; vegetable burgers; tofu, seitan, and tvp burgers. He includes a really nice section on making your own burger buns (and these are GREAT!) with information about making them gluten-free. There are sections on salads and sides and condiments to go along with the burgers.A few of my favorites are the bean burgers, mushroom burgers, pub grub burgers, and Portobello burgers.*BUT* even though I like this book so much and successfully have made a number of the recipes, I have some real concerns about the way he has put some of them together. First, the recipes are for four or six burgers and these are just too much unless you are cooking for a large family or a party. I constantly have to cut down on the ingredients to make burgers for just one, two or three of us.Second, the lists of ingredients for some of the burgers are insanely long. For instance, the recipe to make six tempeh burgers has 23 separate ingredients. I appreciate the attempt to make a good recipe, but I am not going to scrounge up 23 different ingredients for a veggie burger, no matter how tasty. (Do I really need to add 1/4 teaspoon each of garlic powder and onion powder for six burgers?)And finally, I wish he had included nutritional information for each of the recipes. Knowing the fat, sodium, calorie, and cholesterol content would make it easier to choose recipes.But generally speaking, the recipes are extremely good and the end results are excellent. This cookbook has a permanent place in my kitchen.
This cookbook has a great variety of burger recipes. Many others like it have mainly variations on bean burgers. Not this. It has a wide range of base ingredients and numerous methods. It gives me lots of inspiration to adapt to ingredients I have on hand. Taste is subjective. I found that a number or recipes were either very over or very under seasoned for me. The falafel style burger needed lots more spice to mimic real falafel flavor. Another had so much fresh ginger that no other flavors were detectable. Yet another called for so much sun dried tomato that I knew to cut way back on the quantity. Sometimes the recipes weren't specific enough - example: a burger calls for one celery root. Well, there is enough of a size difference in celery root to really affect the burger. A measured cup quantity would have turned out a more successful product. Those burgers came out much too watery due to using a largish celery root. I also found that the burger size or quantity was not consistent. Following a recipe and shaping the given number of servings could result in a giant burger or an appropriately sized one. Finally, my pet peeve: no nutritional information is given. I still give this 4 stars because the second time you make any of these recipes, the burger can be exceptional if you know your ingredients. Again, lots of inspiration using many different non-meat bases. If this book had been properly tested, edited and included nutritional info, I would be buying it over and over as a gift.
I was intrigued by this title, and it has a very reasonable price, so I ordered a copy. Not knowing the author or the publishing company, or having heard anything about the book, other than having it come up on an amazon random suggestion, I was wary. Well, it appeared in the mail, and I was immediately intrigued by many of the recipes. I paged through and wanted to immediately make almost all the burgers. I am sitting at my desk to an extraordinary lunch right now of a baked quinoa and spinach burger. [I topped it with melted cheddar.]Let's face it. Veggie patties can be extraordinarily boring, but I've been striving to eat less meat at lunchtime and have been buying the pre-packaged frozen selections. This book is fantastic for making your very own, from-scratch burgers.The variety is awesome! Lentils, beans, mushrooms, quinoa, spinach, veggies. Now I could eat veggie burgers every day and not feel like I'm eating the same old thing.Seriously, this quinoa/spinach burger is so delicious. I'm going to stop writing this review and enjoy my lunch. Buy this book. It's awesome.
You could spend a lot of time surfing the net in search of veggie burgers. And that's something I did until I purchased this little gem. The cookbook is informative, organized, and the recipes are highly accessible and delicious.
I think this is a great cookbook. The subject was in desparate need of exploration, and thank goodness Lukas Volger was up for the job. I liked reading it as well as I've liked making the recipes so far. I have successfully made the Easy Bean Burgers, the Seeded Edamame Burgers, the Curried Eggplant and Tomato Burgers (gluten free!), and the Tofu and Chard Burgers. The Tofu and Chard burgers did give me trouble though, and I wanted to put a couple cautions here so others don't do my same missteps.My main mistake in making the recipe was using super-firm tofu (from Trader Joes). The super-firm, while I'm sure it is great for marinating and grilling as a cutlet, is just not wet enough to form a paste when half of it is blended up, and a patty will not hang together for cooking, though it still tasted good as a scrambly thing. I also ran across an earlier experimental version of this recipe on the internet, and it had 14 ounces of tofu rather than the 8 in the book. I think the recipe more honestly makes 6 patties with 14 ounces of tofu. The larger amount of tofu dilutes the breadcrumb flavor better too.This is the first recipe book purchase I've made on my Kindle. Though I miss the glossy cookbook experience, I really like how the recipe "book" lays flat on the counter, is with me in the store, can read to me, has links to the recipes through the contents, and doesn't get lost. I'm really looking forward to making more recipes from this book, and I'm also looking forward to L. Volger's next book which I hope will come out real soon :)
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