| Details | | Publication Date: | 1997-06-01 |
| Size | | Height: | 9.5 in | | Width: | 7.8 in | | Thickness: | 0.5 in | | Weight: | 23.2 oz |
Publisher's Note
A veritable beef bible on how to select, cut, store, and prepare steaks, this ultimate carnivore's cookbook features recipes from America's most renowned chefs and is backed by the authority and experience of Omaha Steaks. Celebrating the many different ways beef can be prepared, "The Steaklover's Companion" gives meat eaters a taste of the unique flavors of the different regions of the country. Mouthwatering recipes by leading chefs, like Wolfgang Puck, Paul Prudhomme, Mark Miller, and Stephen Pyles round out the selections, guaranteeing that his cookbook caters to every taste. Beautifully designed, featuring 170 delicious recipes and 50 luscious four-color photographs, and packed with invaluable tips on choosing, preparing, and storing beef, this is truly the ultimate steaklover's companion.
The Steaklover's Companion is organized by region, taking readers on a cook's tour of the United States and beyond, from the Philadelphia Cheesesteaks of the Northeast to the Kansas City strip steaks of the Midwest to the Steak Fajitas with Black Beans of the Southwest to the Beef Teriyaki of Japan. Recipes for steak dishes from prominent chefs and restaurants all over the nation - including Bobby Flay, Mark Miller, Paul Prudhomme, Bradley Ogden, Michael Lomonaco of The "21" Club, Douglas Rodriguez, Stephan Pyles, and Susanna Foo - increase the luster of this useful guide to one of the most enduringly popular foods in American history.
Industry Reviews
"The Steaklover's Companion" showcases classic steak recipes from Europe, Asia, Central and South America, including Escoffier's Filets of Beef Chasseru (Hunter Style) with Noisette Potatoes, Susanna Foo's Filet Mignon Steaks with Sichuan Peppercorn Sauce, and Douglas Rodriguez's Argentinean Churrasco con Chimichurri and Sweet Potato Fries. To help home cooks understand steak traditions and master the basics of steak cuisine, Merle Ellis, a syndicated food columnist and acknowledged expert on beef, relates the history of steak culture in America and around the world. Ellis reassures readers that steaks today are much leaner than they used to be, and explains the characteristics of a great steak (flavor, juiciness and texture) offering an informative buyer's guide to selecting, storing and preparing the best cuts of beef. With mouthwatering color photographs, easy-to-follow recipes and techniques, and practical information, "The Steaklover's Companion" is, without doubt, the premium reference book for buying, preparing, and enjoying steak at home.
Francke
| See an error? Submit a change request |
All rights reserved.
