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Steak Lover's Cookbook by William Rice 140 Recipes Steakhouse At Home HCDJ Cookbook
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BOOK/AUTHOR: STEAK LOVER’S COOKBOOK By William Rice
PUBLISHER: Workman Publishing, NY, NY, Copyright 1997, First Edition, First Printing February 1997, Number Line: 10 9 8 7 6 5 4 3 2 1,
ISBN: (10) 0-7611-0631-6 (13) 9780761106319
ILLUSTRATOR: M. Kathryn Thompson
DESCRIPTION: Hardcover, Brown boards with silver spine lettering, 246 pages, Approx. 7 5/8 x 9 1/2 inches
CONDITION: LIKE NEW, Pages white, clean and tight
DUST JACKET: VERY GOOD, Illustrated cover, Light edge wear, Mini chip and tear on spine, Cover bright and clean
ABOUT THIS BOOK: 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 side notes on favored steakhouses, shopping tips and ample cow lore, this cookbook offers plenty for both the casual and the committed carnivore to chew on. Other recipes includes Pan-Broiled Porterhouse with Shallot-Lemon Butter, Steak au Poivre, and Wine-Bathed Sirloin.
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, Cross-town Cuts)
All Around the Town (Before the Steak, After the Steak, Mail-Order Steak)
Keywords: Book, Hard cover, Steaks, Making, Buying, Cooking Steak, Tenderloin, T-Bone, Porterhouse, Strip or Top Loin, Rib, Rib-Eye, Sirloin,
Shuck, Round/Eye, Round/Rump, Flank, Skirt, Cross-town Cuts, Mail-Order Steak
PUBLISHER: Workman Publishing, NY, NY, Copyright 1997, First Edition, First Printing February 1997, Number Line: 10 9 8 7 6 5 4 3 2 1,
ISBN: (10) 0-7611-0631-6 (13) 9780761106319
ILLUSTRATOR: M. Kathryn Thompson
DESCRIPTION: Hardcover, Brown boards with silver spine lettering, 246 pages, Approx. 7 5/8 x 9 1/2 inches
CONDITION: LIKE NEW, Pages white, clean and tight
DUST JACKET: VERY GOOD, Illustrated cover, Light edge wear, Mini chip and tear on spine, Cover bright and clean
ABOUT THIS BOOK: 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 side notes on favored steakhouses, shopping tips and ample cow lore, this cookbook offers plenty for both the casual and the committed carnivore to chew on. Other recipes includes Pan-Broiled Porterhouse with Shallot-Lemon Butter, Steak au Poivre, and Wine-Bathed Sirloin.
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, Cross-town Cuts)
All Around the Town (Before the Steak, After the Steak, Mail-Order Steak)
Keywords: Book, Hard cover, Steaks, Making, Buying, Cooking Steak, Tenderloin, T-Bone, Porterhouse, Strip or Top Loin, Rib, Rib-Eye, Sirloin,
Shuck, Round/Eye, Round/Rump, Flank, Skirt, Cross-town Cuts, Mail-Order Steak
