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The New American Steakhouse Cookbook: It's Not Just Meat and Potatoes Anymore

The New American Steakhouse Cookbook: It's Not Just Meat and Potatoes Anymore Cover

 

Synopses & Reviews

Publisher Comments:

New York City’s best-known steakhouse chef brings restaurant-caliber cooking to the home kitchen with his creative spin on America’s classic cuisine, featuring a wide array of seafood, chicken, steaks, and chops, plus a host of scene-stealing appetizers, side dishes, drinks, and desserts.

When David Walzog opened the doors to the first of his three New York steakhouses in 1998, he sought to update an American institution. By applying the principles of New American cuisine—with all its creativity and fresh-from-the-farm flavor—he reinvented the steakhouse. Now, in 125 favorite recipes, the celebrated chef invites you to duplicate his modern steakhouse meals at home.

The New American Steakhouse Cookbook tackles every element of a meal, starting with flavor-packed hors d’oeuvres like Whipped Garlic Goat Cheese and Sherried Tomatoes on Cheese Crisps; Moroccan Spiced Lamb Chops; and Steamed Peel-and-Eat Shrimp. Salads and small plates (Baked Crabmeat Gratin; Sliced Beefsteak Tomatoes and Sweet Onions with Fresh Herbs and Blue-Cheese Croutons) and soups (Chilled Yellow Tomato Gazpacho; Green Lentil Soup with Grilled Country Ham) also make impressive starters.

Walzog’s main dishes prove that “steakhouse” doesn’t just mean steak, with other hearty dishes such as Barbecue-Braised Beef Short Ribs; Marinated Skirt Steak; Beef Tenderloin Kebobs; Cider and Stout Roasted Pork Shoulder; Grilled Salmon Steaks with Buttered Leeks and Shitake Mushrooms; and Lemon-Pepper Marinated Chicken with Grilled Asparagus. This steakhouse specialist teaches you everything you need to know about buying, preparing, and cooking steak, as well.

You can choose side dishes from such irresistible possibilities as Black Truffle Creamed Spinach, Gruyère Potato Gratin, and Toasted Barley Risotto with Mushrooms and Thyme. Recipes for steakhouse sauces and condiments like Stilton Cheese Sauce, Red Onion Compote, and Smoked Chile Ketchup are here, too. He provides tips throughout on how to prepare a dish in advance and then finish it quickly, as well as expert grilling advice.

Wine and beer pairing suggestions accompany the recipes, and there is a generous selection of drinks, including classic and contemporary cocktails ranging from Whiskey Sours to Flirtinis and even a selection of nonalcoholic drinks. Creamy Mascarpone Cheesecake with Marinated Fresh Raspberries, Five-Layer Chocolate Cake, and Strawberry “Biscuitcake” are some of the sweet finales.

With The New American Steakhouse Cookbook, you can bring the best of America’s favorite restaurant dining experience home.

Review:

"The chef at three popular Manhattan steakhouses, Walzog aims to dispel the 'utter predictability' of most such venues by endowing his sides, fish, poultry and meats other than beef with big flavors. This ambition, of course, can require plenty of time for the home cook to make such hors d'oeuvres as Seafood Cocktail with Three Relishes or Warm Crabmeat Tartlets with Spicy Dijon Cream. But Walzog's professional familiarity with the grill does allow him to perfect some time-efficient techniques for such dishes as Grilled Long Island Duck Breast with Charred Tomato-Smoked Chile Sauce and Taleggio Cheese, and Seaweed-Steamed Maine Lobster and Grilled Corn on the Cob. Steaks, naturally, receive ample attention, and Walzog includes tips on buying them and on seasoning the beef before tossing it on the grill. He uses oil, salt and pepper only, eschewing flavorful rubs or marinades that obscure the meat's taste (though an inspiring chapter covers condiments and sauces like Mango-Cumin Cream for shrimp or lobster and a more traditional Steakhouse Sauce). Helping the cook are pointers in many of the recipes indicating which elements can be prepared in advance. This is an appealing mix of expected and unusual fare. Photos. Agent, Angela Miller. (Apr. 12)" Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

By applying the principles of New American cuisine--with a slew of influences and creativity, and fresh-from-the-farm flavor--Walzog reinvented the steakhouse. Now, with these 125 favorite recipes, the celebrated chef shows home cooks how to duplicate his modernized take on this popular fare.

About the Author

DAVID WALZOG is the chef at Michael Jordan’s The Steak House NYC, Strip House, and The Steak House at Monkey Bar, all in Manhattan as well as Strip Houses in Livingston, New Jersey, and Houston, Texas. A three-time James Beard Award nominee for Arizona 206 and Tapika, he is also a frequent guest on TVFN and a number of television shows. ANDREW FRIEDMAN has collaborated on more than a dozen cookbooks with chefs including Michael Lomonaco, Alfred Portale, and Tom Valenti. He lives in New York City with his family.

Product Details

ISBN:
9780767919432
Publisher:
Random House
Subject:
Cookery, american
Author:
David Walzog and Andrew Friedman
Author:
Walzog, David
Subject:
Regional & Ethnic - American - General
Subject:
Specific Ingredients - Meat
Publication Date:
April 2005
Binding:
Hardcover
Language:
English
Illustrations:
Y
Pages:
224
Dimensions:
9.26x7.72x.76 in. 1.75 lbs.

Related Subjects

Cooking and Food » By Ingredient » Meats » General

The New American Steakhouse Cookbook: It's Not Just Meat and Potatoes Anymore
0 stars - 0 reviews
$ In Stock
Product details 224 pages Broadway Books - English 9780767919432 Reviews:
"Publishers Weekly Review" by , "The chef at three popular Manhattan steakhouses, Walzog aims to dispel the 'utter predictability' of most such venues by endowing his sides, fish, poultry and meats other than beef with big flavors. This ambition, of course, can require plenty of time for the home cook to make such hors d'oeuvres as Seafood Cocktail with Three Relishes or Warm Crabmeat Tartlets with Spicy Dijon Cream. But Walzog's professional familiarity with the grill does allow him to perfect some time-efficient techniques for such dishes as Grilled Long Island Duck Breast with Charred Tomato-Smoked Chile Sauce and Taleggio Cheese, and Seaweed-Steamed Maine Lobster and Grilled Corn on the Cob. Steaks, naturally, receive ample attention, and Walzog includes tips on buying them and on seasoning the beef before tossing it on the grill. He uses oil, salt and pepper only, eschewing flavorful rubs or marinades that obscure the meat's taste (though an inspiring chapter covers condiments and sauces like Mango-Cumin Cream for shrimp or lobster and a more traditional Steakhouse Sauce). Helping the cook are pointers in many of the recipes indicating which elements can be prepared in advance. This is an appealing mix of expected and unusual fare. Photos. Agent, Angela Miller. (Apr. 12)" Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , By applying the principles of New American cuisine--with a slew of influences and creativity, and fresh-from-the-farm flavor--Walzog reinvented the steakhouse. Now, with these 125 favorite recipes, the celebrated chef shows home cooks how to duplicate his modernized take on this popular fare.
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