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Lukas Volger is the author of five cookbooks: Veggie Burgers Every Which Way, Vegetarian Entreés That Won't Leave You Hungry, Bowl, Start Simple, and Snacks for Dinner. He also created Made by Lukas, a premium veggie burger company established in 2013, and cofounded and served as editorial director of the biannual queer food journal Jarry. His work has been featured in The New York Times, The Washington Post, Bon Appetit, and elsewhere. He lives in Brooklyn, New York.
"I highly recommend Veggie Burgers Every Which Way, a really, really wonderful veggie burger cookbook with notes on all the different kinds of ingredients and how they work . . . [it's] an in-depth veggie burger lesson."--Tejal Rao, The New York Times "Lukas Volger reversed my veggie burger cynicism."--Martha Rose Shulman, The New York Times "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 mouth-watering 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)