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Rachael Ray is, for me, the best American celebrity chef there is. I love watching her take complicated cookery ideas and make them simple. She also makes a pleasant change from the abrasive harshness of the ever-present Gordon Ramsay.
Well, nothing according to the rest of my family. You can keep the apple pie and Coca-Cola as long as they can have burgers all day long. Sadly for their taste buds but happily for their hearts; that’s not going to happen.
So, before we get on with the book. Let’s see in practice that Rachael makes exceedingly good burgers. I love this gourmet recipe that she executes to perfection, including the presentation and my this is a tasty burger (to go as Pulp Fiction as we are ever likely to on Kitchen Authority):
You probably don’t need a book to make a burger. McDonald’s do it just fine without a book. Even if the resulting product isn’t to everyone’s tastes. But you do need this book on burgers because it makes eating a burger much more fun than usual. I’m not sure why that should be but it is the absolute truth.