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.…mehr
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.
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.
Inhaltsangabe
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)
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)
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