“If you have good bread, good meat and good vegetables, your possibilities are endless,” says French food photographer David Japy. And he cites 52 gourmet variations of a closed sandwich with a cutlet inside, assembled in collaboration with food stylist Elodie Rambeau and the founder of the Blend Parisian hamburger bar chain, Victor Garnier. Whether you are still a fan of the classic beef filling or want to cook something exotic, here you will find perfectly adjusted proportions of ingredients, different types of sauces and valuable tips. And of course, the recipe for a homemade bun: since we are talking about the perfect hamburger, don’t even think about a store-bought one! And believe me, having coped with the buns, you will not stop at the 52nd recipe.
Hummingbird, 160 pp., 2015.