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Il Grande Libro Degli Hamburger: Storia, Tecniche, Ricette e Segreti del Panino Più Amato al Mondo.
Paperback
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ISBN13: 9798258349507
Publisher: Independently Published
Published: Apr 7 2026
Pages: 216
Weight: 1.33
Height: 0.56 Width: 8.00 Depth: 10.00
Language: Italian
Publisher: Independently Published
Published: Apr 7 2026
Pages: 216
Weight: 1.33
Height: 0.56 Width: 8.00 Depth: 10.00
Language: Italian
IL RICETTARIO COMPLETO SUGLI HAMBURGER: STORIA, TECNICA, 40 RICETTE E FOTOGRAFIE A COLORI Perché il vostro prossimo hamburger sarà il migliore che abbiate mai fatto. Non un semplice elenco di ricette, ma un viaggio completo nel mondo dell'hamburger: dalla storia che inizia nelle steppe mongole del XIII secolo fino alle tecniche più attuali come lo smash burger, questo libro vi dà tutto quello che serve per capire, preparare e perfezionare il panino più amato al mondo. Cosa troverete in questo libro: ● La storia completa dell'hamburger, dai Tartari ad Amburgo, dal fast food alla rivoluzione gourmet ● La scienza della carne: tagli, blend, macinatura, razze bovine italiane (Chianina, Fassona, Marchigiana) e internazionali (Angus, Wagyu) ● Il pane fatto in casa: potato bun, brioche con tangzhong, pretzel bun, più pani italiani adattati ● 20+ salse da zero: dalle classiche americane al pesto, chimichurri, gochujang mayo, crema di peperoni arrostiti ● Guida ai formaggi: dalla scienza della fusione ai grandi formaggi italiani (fontina, gorgonzola, scamorza affumicata, burrata, Parmigiano Reggiano) ● Tecniche di cottura: ghisa, griglia, smash burger passo-passo, temperature e gradi di cottura ● 40 ricette complete con foto a colori:
- 10 classici americani (cheeseburger, smash burger, BBQ bacon, patty melt, slider)
- 10 burger dal mondo (Jucy Lucy, bulgogi, ramen burger, chimichurri, teriyaki)
- 12 burger all'italiana (caprese con bufala, tartufo e scamorza, 'nduja, pesto e stracciatella, parmigiana, porchetta, scottona battuta al coltello)
- 8 burger alternativi (tacchino, Nashville hot chicken, salmone, agnello, lenticchie, halloumi) ● Contorni (patatine a doppia frittura, onion rings, coleslaw), bevande (birra, milkshake, vino) e consigli per il servizio e il burger party perfetto Scritto da chi la cucina la vive ogni sera. L'autore è un professionista con 36 anni di esperienza in cucina. Non uno chef televisivo, ma un pizzaiolo che conosce la materia prima, i processi e il fuoco. Ogni consiglio nasce dall'esperienza diretta, ogni ricetta è stata pensata per essere chiara e replicabile. Un pezzo di carne, un pezzo di pane, e l'attenzione che ci mettete in mezzo. È tutto qui. Ed è tutto.
- 10 burger dal mondo (Jucy Lucy, bulgogi, ramen burger, chimichurri, teriyaki)
- 12 burger all'italiana (caprese con bufala, tartufo e scamorza, 'nduja, pesto e stracciatella, parmigiana, porchetta, scottona battuta al coltello)
- 8 burger alternativi (tacchino, Nashville hot chicken, salmone, agnello, lenticchie, halloumi) ● Contorni (patatine a doppia frittura, onion rings, coleslaw), bevande (birra, milkshake, vino) e consigli per il servizio e il burger party perfetto Scritto da chi la cucina la vive ogni sera. L'autore è un professionista con 36 anni di esperienza in cucina. Non uno chef televisivo, ma un pizzaiolo che conosce la materia prima, i processi e il fuoco. Ogni consiglio nasce dall'esperienza diretta, ogni ricetta è stata pensata per essere chiara e replicabile. Un pezzo di carne, un pezzo di pane, e l'attenzione che ci mettete in mezzo. È tutto qui. Ed è tutto.
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