Veggie Burgers Every Which Way

"""If you're looking for more ideas, I highly recommend the writer Lukas Volger's really, really wonderful veggie burger cookbook Veggie Burgers Every Which Way, which served as inspiration for Melissa [Clark] and includes recipes for many kinds of patties that fall in three main categories: vegetables, beans and tofu.""--Tejal Rao, The New York Times ""This is a terrific book! I've never been a fan of veggie burgers--neither the word 'veggie' nor the dry little disks with their strange little flavors. But Lukas Volger has just the right idea: Make real food with real flavor--and burgers that go far beyond any microwavable snack. There's a lot to like in Veggie Burgers Every Which Way, including some very appealing sides, dressings, and, what else? Buns! I'm headed to my kitchen right now.""--Deborah Madison, author of Vegetarian Cooking for Everyone and Vegetable Literacy ""Lukas Volger reversed my veggie burger cynicism.""--Martha Rose Shulman, The New York Times ""We love your Carrot and White Bean Burger, what a treat.""--Smitten Kitchen ""Just in time for the summer BBQ season, this welcome new edition will delight with a diversity of ingredients and flavors that can't be found in grocery-store veggie burgers.""--Library Journal ""Vegans and vegetarians (and others eating meatless) often resort to cooking frozen veggie burgers out of a box . . . [with Veggie Burgers Every Which Way], you can whip up the real deal: great-tasting colorful homemade variations with fresh produce, whole grains, beans, rice, bread crumbs, spices, and herbs. They will be as good as the ingredients that go into them . . . Appealing topping, side, dressing and bun options are included, too.""--Los Angeles Daily News ""One of Volger's best veggie burgers combines a variety of mushrooms and barley, combining foresty and nutty flavors you'd find in a wintertime wild mushroom soup . . . Try going back to eating one of those frozen soy burgers after that.""--The Oregonian ""Volger's excellent new book, Veggie Burgers Every Which Way, should not be thought of as just for vegetarians . . . it is the variety and creativity of the recipes that makes this new cookbook stand out. Recipes such as his Tuscan White Bean Burger . . . are sure to get just about any carnivore's mouth watering.""--CBC News ""Who knew shredded carrots or quinoa could be so deliciously molded into a pattie? And satisfy a dyed-in-the-wool carnivore.""--Pittsburgh Post-Gazette ""This is a small volume with a big mission: to up the flavor profile of this particular vegetarian genre.""--Washington Post ""Lukas Volger . . . elevates the vegetarian burger to its rightful status as real food.""--Montreal Gazette ""The world of burgers has just grown bigger, fresher, more colorful, and deliciously diverse thanks to Lukas Volger's back-to-basics approach to the veggie burger. Summer barbecues may never look the same again!""--Cathy Erway, author of The Art of Eating In and the blog NotEatingOutinNY ""This is the book we have been waiting for, and perhaps you have too? A vegetarian and vegan cookbook that actually adds something to our groaning kitchen bookshelf. . . . The book is simply designed and very easy to follow. The mouthwatering photographs leave no doubt that great-tasting veggie burgers can look spectacular. Volger elevates the vegetarian burger to its rightful status as real, imaginative and fun food. . . . 10 out 10! Buntastic!""--Permaculture (UK)"