Beef: And Other Bovine Matters

Overview

Beef lovers everywhere will rely on the wide range of recipes that feature Americas favorite passion: beef! In this meaty book, the author gives us every which way to cook with beef, and the multitude of tasty, global recipes ranges from the staple pies and stews of peasant cooking to the melt-in-the mouth delicacies of haute cuisine. Torode also gives the history and importance of great and rare breeds, butchers recommended cuts, and true head-to-tail eating. With his passion for the subject, the recipes are ...

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Overview

Beef lovers everywhere will rely on the wide range of recipes that feature Americas favorite passion: beef! In this meaty book, the author gives us every which way to cook with beef, and the multitude of tasty, global recipes ranges from the staple pies and stews of peasant cooking to the melt-in-the mouth delicacies of haute cuisine. Torode also gives the history and importance of great and rare breeds, butchers recommended cuts, and true head-to-tail eating. With his passion for the subject, the recipes are straight from the heart — down to earth, tasty, and easy to make, including roasts, steaks, and hamburgers, as well as Italian, French, and Thai specialties. Beef tells it how it is and is sure to become a trusty stalwart in the kitchen.

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Editorial Reviews

Publishers Weekly
Starred Review.

This book from UK restaurateur and television personality Torode is as versatile and unctuous as its namesake, a topic that's been seemingly done to death, but rarely this well. An enthusiastic and encouraging teacher, Torode gives cooks of all skill levels plenty to chew on, with chapters on salads, steaks and large cuts, soups and veal. A handful of basic recipes for carpaccio, steak, corned beef, bresaola and others, once mastered, can be garnished or served multiple ways, instantly broadening home cooks' repertoire. Dishes range from simple (breaded veal scaloppine) and classic (like bolognese) to more challenging fare like home-made pastrami, a five-day event. Ingenious riffs like Ground Beef Wellington and Carpet Bag Steak (a filet mignon stuffed with a plump fresh oyster, wrapped in bacon and grilled) are to-the-point and sure to satisfy. Though based in the UK, Torode has a global palate, evidenced in dishes like Oxtail Ravioli, an easy Thai salad, Russian beef dumplings known as Pelmeni and Aussie meat pies. A book that cooks can grow with (including uses for sweetbreads) Torode's volume is a modern classic on the subject of beef, deserving shelf space in the kitchen of any self-respecting carnivore. 75 color photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Library Journal

Torode, chef of Smiths of Smithfield, located in a historic London market, says that he was "already well into [his] love affair with all things beef" when he opened the restaurant nine years ago. Here he presents recipes for his favorite beef dishes, from a sophisticated Japanese-style carpaccio to a classic beef Wellington. Recommended for larger collections.


—Judith Sutton
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Product Details

  • ISBN-13: 9781600851261
  • Publisher: Taunton Press, Incorporated
  • Publication date: 2/1/2009
  • Pages: 256
  • Product dimensions: 7.50 (w) x 9.80 (h) x 1.30 (d)

Meet the Author

John Torode was born in Australia and moved to London in 1990. He worked at several leading restaurants before becoming Chef at Mezzo.

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