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2 Local Warehouse Cooking and Food- Meats

This title in other editions

Steak Lover's Cookbook

by

Steak Lover's Cookbook Cover

 

Synopses & Reviews

Publisher Comments:

Marrying simplicity and succulence, steak is a food everyone can understand, and one of the very few to inspire genuine craving. Steak is William Rice's avocation, his passion, and he's researched different preparations and flavors of steak from all over the world. A collection of over 140 recipes, steak lover's cookbook is divided between fancy uptown cuts (e.g., tenderloins, porterhouses, ribs) and the plainer but just as tasty downtown cuts (skirt, chuck, flank, round). It includes the Best-Ever recipe for each type, plus dozens of inviting alternatives, not to mention Steak Fries, Outrageous Onion Rings, and Mississippi Mud Pie. It's a steakhouse at home.

84,000 copies in print.

Synopsis:

It's a tremendous book. Bill Rice, one of the country's most talented food journalists, has written the classic cookbook for an all-American classic--steak. — Emeril Lagasse, co-author of Emeril's New New Orleans Cooking

Steak for Every Occasion. Succulent, sizzling, sublimely delicious--for eating bliss thre's nothing like steak. And for William Rice finding the perfect steak has become a passion. Now the results of his search are served up in the essential steak lover's companion, with over 140 recipes for perfectly cooked steaks, from craving to carving, plus the starters, the sauces, the sides, the desserts, the wines. And steak talk, too.

About the Author

William Rice is the nationally-known food and wine columnist for The Chicago Tribune. One of America's most respected authorities on food preparation and wine, he has co-edited three editions of Where to Eat in America, a national restaurant guide, wrote Feasts of Wine and Food, a wine guide with recipes, and has contributed articles to Travel and Leisure, GQ, Gourmet, Elle, and Connoisseur. Before joining the Tribune, he was the editor-in-chief of Food & Wine magazine. Bill lives in Chicago with his wife, Jill Van Cleave, a specialist in recipe development.

Table of Contents

Introduction: Great Steak

About Steak (Making, Buying, and Cooking Steak)

Uptown Cuts (Tenderloin, T-Bone, Porterhouse, Strip or Top Loin, Rib, Rib-Eye, Sirloin)

Downtown Cuts (Shuck, Round/Eye, Round/Rump, Flank, Skirt, Crosstown Cuts)

All Around the Town (Before the Steak, After the Steak, Mail-Order Steak)

Product Details

ISBN:
9780761100805
Author:
Rice, William
Publisher:
Workman Publishing Company
Location:
New York :
Subject:
Cookery
Subject:
Home economics
Subject:
Meat
Subject:
Cookery (beef)
Subject:
Specific Ingredients - Meat
Copyright:
Edition Description:
paperback
Series Volume:
104-605
Publication Date:
19970104
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
2-color, illustrations throughout
Pages:
256
Dimensions:
9.48 x 7.64 x 1 in 1.5 lb

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Related Subjects


Cooking and Food » By Ingredient » Meats » General
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Steak Lover's Cookbook Used Trade Paper
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$2.50 In Stock
Product details 256 pages Workman Publishing - English 9780761100805 Reviews:
"Synopsis" by , It's a tremendous book. Bill Rice, one of the country's most talented food journalists, has written the classic cookbook for an all-American classic--steak. — Emeril Lagasse, co-author of Emeril's New New Orleans Cooking

Steak for Every Occasion. Succulent, sizzling, sublimely delicious--for eating bliss thre's nothing like steak. And for William Rice finding the perfect steak has become a passion. Now the results of his search are served up in the essential steak lover's companion, with over 140 recipes for perfectly cooked steaks, from craving to carving, plus the starters, the sauces, the sides, the desserts, the wines. And steak talk, too.

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