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Steak Lover's Cookbook by William Rice (1997, Hardcover) 
Steak Lover's Cookbook by William Rice (1997, Hardcover)

 
Steak Lover's Cookbook by William Rice (1997, Hardcover)

Author: William Rice
Publisher: Workman Pub Co
Publication Date: 1997-01-04
Language: English
Format: Hardcover
ISBN-10: 0761106316
ISBN-13: 9780761106319
Product ID: EPID691523
Description: Simple, succulent, delicious steak, and how to cook it perfectly: that's what this cookbook provides. The collection of over 140 recipes includes Pan-Broiled Porterhouse with Shallot-Lemon Butter, Steak au Poivre, Wine-Bathed Sirloin, pl...
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Synopsis
Simple, succulent, delicious steak, and how to cook it perfectly: that's what this cookbook provides. The collection of over 140 recipes includes Pan-Broiled Porterhouse with Shallot-Lemon Butter, Steak au Poivre, Wine-Bathed Sirloin, plus accompaniments like Steak Fries, Outrageous Onion Rings--and Mississippi Mud Pie!

Details
Publication Date:1997-01-04
Illustrator:M. Kathryn Thompson

Size
Height:9.8 in
Width:8.0 in
Thickness:1.0 in
Weight:24.0 oz

Publisher's Note
Steak is hot. Sales are increasing every year. Steak houses are enjoying record numbers of customers. 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. A food journalist for more than 30 years who currently writes for The Chicago Tribune, he learned to cook professionally at Le Cordon Bleu in Paris. He knows the best way to cook a tenderloin, 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. "Rice offers solid, simple recipes for every part of the cow.... With sidenotes on favored steakhouses, shopping tips and ample cow lore, this cookbook offers plenty for both the casual and the committed carnivore to chew on". -- Publishers Weekly. Main selection of the Book-of-the-Month Club's Good Cook Club.

Industry Reviews
"...Rice describes with great charm the various cuts of steak and how best to buy and prepare them.... I'm glad to know which wine to choose and pour to accompany steak, and finally to understand the difference among such cuts as porterhouse, sirloin and tenderloin, chuck, flank, and skirt. The recipes are varied and easy..."
Atlantic Unbound - Corby Kummer (05/10/1997)

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