Beef & Veal

Overview

Beautifully prepared beef -- elegant Bacon-Wrapped Filets Mignons, tender Herb-Rubbed Veal Loin, old-fashioned Pot-Roast -- can be the showpiece of any meal. The idea of making such well-known dishes intimidates many cooks, however. But you will soon master these classic beef and veal recipes and many more with this book.

Williams-Sonoma Mastering Beef & Veal is a complete cooking course in single volume. The opening describes the different cuts of beef and veal, how to buy ...

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Overview

Beautifully prepared beef -- elegant Bacon-Wrapped Filets Mignons, tender Herb-Rubbed Veal Loin, old-fashioned Pot-Roast -- can be the showpiece of any meal. The idea of making such well-known dishes intimidates many cooks, however. But you will soon master these classic beef and veal recipes and many more with this book.

Williams-Sonoma Mastering Beef & Veal is a complete cooking course in single volume. The opening describes the different cuts of beef and veal, how to buy them, and how to trim them. You will also learn how to cook, season, and serve beef and veal, from readying your mise en place to expertly carving a bone-in roast.

Basic recipes and key techniques then illustrate dozens of indispensable culinary building blocks, such as how to prepare a stock or how to chop fresh herbs. Troubleshooting tips show you what can go wrong and how to fix it without having to start all over again. Next the master recipes lead you step-by-step, with friendly text and instructive photographs, through every step of preparation. These recipes include helpful advice other cookbooks assume you already know, and explain how to test beef and veal for doneness -- one of the most valuable kitchen skills any cook can master. The shorter recipes and variations in each chapter encourage you to continue practicing your newfound skills, building your repertory and confidence at the same time. Finally, a guide to equipment and a glossary of ingredients will help you stock your kitchen with all the essentials.

In these pages, you will find more than fifty classic recipes that tell you, in both pictures and words, how every dish you make should look and taste from beginning to end. Whether you are an aspiring novice or an experienced home cook, Mastering Beef & Veal will teach you all you need to know to prepare any beef or veal recipe with ease.

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Product Details

  • ISBN-13: 9780743267359
  • Publisher: Free Press
  • Publication date: 11/1/2005
  • Series: Williams-Sonoma Mastering Series
  • Pages: 144
  • Product dimensions: 9.40 (w) x 10.70 (h) x 0.70 (d)

Table of Contents

About This Book 7
Working with the Recipes 8
Understanding Beef & Veal 9
Cooking Beef & Veal 10
Measuring Ingredients & Pan Size 12
Doneness Temperatures & Food Safety 13
Flavoring and Seasoning Beef & Veal 14
Serving and Garnishing Beef & Veal 17
Basic Recipes 18
Roasted Meat Stock 20
Chicken Stock 22
Basic Tomato Sauce 24
Roasted Tomato Sauce 26
Key Techniques 28
Dicing Carrots & Celery 30
Working with Onions, Shallots & Garlic 32
Chopping Herbs 34
Preparing Lemon Zest & Ginger 36
Making a Bouquet Garni 37
Browning Meat 37
Trimming a Roast, Steak, & Tenderloin 38
Setting Up & Using Charcoal & Gas Grills 40
Testing Meat for Doneness 42
Carving Roasts 43
Deglazing 43
Using a Slurry 43
Roasted Beef & Veal 44
Prime Rib with Individual Yorkshire Puddings 47
Salt-Roasted Tenderloin 53
Classic Roast Beef with Root Vegetables 58
Herb-Rubbed Veal Loin 61
Chateaubriand with Bearnaise Sauce 62
Sauteed and Stir-fried Beef & Veal 64
Beef Medallions with Simple Pan Sauce 67
Beef Medallions Variations 72
Stir-fried Sesame Beef 75
Stir-fried Beef Variations 80
Pan-Seared Steak with Marchand de Vin Sauce 82
Pan-Seared Steak Variations 84
Beef Stroganoff 86
Grilled Beef & Veal 88
T-Bone Steaks with Black Olive Butter 91
T-Bone Steak Variations 96
Soy-Marinated Skirt Steak or Flank Steak 99
Marinated Skirt Steak or Flank Steak Variations 101
Boneless Steaks with Gorgonzola Butter 102
Bacon-Wrapped Filets Mignons 105
Beef Ribs with Barbecue Sauce 106
Braised Beef & Veal 108
Beef Bourguignonne 111
Beef Bourguignonne Variations 116
Osso Buco 119
Braciole 125
Rolled Beef Variations 127
Pot Roast 129
Braised Short Ribs 130
Using Key Tools & Equipment 132
Glossary 136
Index 140
Acknowledgments 144
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