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Morton's Steak Bible: Recipes and Lore from the Legendary Steakhouseby Klaus Fritsch
Synopses & Reviews
Youve dreamed about it all week: the prime porterhouse patiently waiting in your butchers case for you to bring home wrapped in brown paper. You cant wait to fire up the grill, season the well-marbled red meat, and slap it over the hot coals. You can hear the sizzle as it cooks, smell the tantalizing aroma; you can practically taste the perfectly seared, juicy steak. You never intend to overcook it, but sometimes you do, ruining a thick, expensive steak.
Never fear. Mortons, The Steakhouse shares the secrets that have made its name synonymous with fine steakhouse dining for twenty-seven years to ensure that the home cooks steak turns out exactly as he imagines it. Mortons Steak Bible offers indispensable tips, steakhouse lore, and more than 100 irresistible recipes perfect for meat lovers, grillers, and fans of their seventy restaurants worldwide.
Before divulging Mortons recipes for every cut from filet mignon and T-bone to skirt steak and ground sirloin, Mortons Steak Bible starts at the very beginning, providing excellent tips on how to cook like a steakhouse: what to look for when selecting meat, how to cook it on a grill or under a broiler, and of course, how to time your masterpiece to perfection. There are also “Celebrity Clips” sprinkled throughout, amusing anecdotes about visits to Mortons by its most famous guests, including Frank Sinatra, Tiger Woods, Queen Latifah, and Jackie Gleason.
In addition to world-famous steak recipes, Mortons Steak Bible includes chapters featuring everything youll need to round out your table, such as the Key Lime Mortini and Smoked Salmon Pinwheels in “Cocktails and the Food We Eat with Them”; Salad Niçoise with Pan-Seared Tuna and Velvet Lobster Bisque in “Salads and Soups”; Baked Lemon-Oregano Chicken and Lamb Chops with Baked Apples in “Other Steakhouse Favorites”; Creamed Spinach and Hash Brown Potatoes in “Side Dishes”; and Mortons legendary Hot Chocolate Cake and Upside-Down Apple Pie in “Desserts.”
With 3.3 million guests dining at its upscale restaurants throughout the United States, Canada, and Asia every year, Mortons has clearly earned its place as the authority on all things steak. Beautifully illustrated throughout with vibrant full-color photographs, Mortons Steak Bible is the definitive guide to steakhouse fare and will instantly become a coveted addition to the home of any meat lover or grilling aficionado.
Morton's, The Steakhouse, shares the secrets that have made its name synonymous with fine steakhouse dining for twenty-seven years. It offers more than 100 irresistible recipes and excellent tips on how to cook like a steakhouse.
From filet mignon and T-bone to skirt steak and ground sirloin, "Morton's Steak Bible" starts at the very beginning, providing excellent tips on how to cook like a steakhouse: what to look for when selecting meat, how to cook it on a grill or under a broiler, and of course, how to time one's masterpiece to perfection. 100 recipes.
About the Author
Klaus Fritsch teamed up with Arnie Morton to found Mortons in 1978. Trained as a professional chef, he currently serves as vice chairman to the company. Fritsch lives in Chicago. Visit mortons.com.
Mary Goodbody is a nationally known food writer, consultant, and cookbook editor who has worked on more than sixty books. She lives in Connecticut.
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Cooking and Food » By Ingredient » Meats » General