Steak Lover's Companion: 170 Savory Recipes from America's Greatest Chefs

Overview

Steak is no longer just a grill-em-and-eat-em food. It has matured into a gourmet experience of exquisite delight, tempting eager palates with tender mouthfuls of juicy flavor. For today's discriminating carnivores, here at last is a cookbook that they can really sink their teeth into. 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. From Boston, there's Tenderloin Tips braised in Samuel ...

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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. Read more Show Less

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1997 Hardcover Stated First Edition; First Printing New in New dust jacket 0060187816. Signed by author! BRAND NEW! Ships immediately with free tracking. Not ex-lib. Not a ... remainder.; Large 8vo 9"-10" tall; 194 pages; Signed by author. Read more Show Less

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The Steaklover's Companion by Frederick J. Simon, executive vice president of Omaha Steaks, the mail order meat company, serves up information as plain and unadorned as a slab of ... meat in a steakhouse. There's some history in the introduction written by Merle Ellis, a.k.a. "The Butcher," a food personality who focuses on meat. He also explains where steaks come from on the steer and how the various cuts differ. The meat of the book consists of 170 recipes, many contributed by chefs. These tend to be kind of gussied up for steak, including dishes like Thyme and Fennel-Rolled Strip Steaks with Pickled Okra and Creamy Coleslaw. Better bets are the regional and international steak dishes such as Philadelphia Cheesesteak Sandwiches and Japanese Beef Teriyaki Book Description Steak is no longer just a grill-em-and-eat-em food. It has matured into a gourmet experience of exquisite delight, tempting eager palates with tender mouthfuls of juicy flavor. For today's discriminating carnivores, here at last is a cookbook that they can really sink their teeth into. 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. From Boston, there's Tenderloin Tips braised in Samuel Adams Beer. Florida offers Grillades and Grits with Fried Green Tomatoes. The Western Range serves up a tempting Mesquite-Grilled Rib-Eye Cowboy Steak with Black Bean Rellenos and Pico de Gallo Salsa. Mouthwatering recipes by leading chefs like Wolfgang Puck, Paul Prudhomme, Mark Miller and Stephen Pyles round out the selections, guaranteeing that this 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.<P> Read more Show Less

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Overview

Steak is no longer just a grill-em-and-eat-em food. It has matured into a gourmet experience of exquisite delight, tempting eager palates with tender mouthfuls of juicy flavor. For today's discriminating carnivores, here at last is a cookbook that they can really sink their teeth into. 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. From Boston, there's Tenderloin Tips braised in Samuel Adams Beer. Florida offers Grillades and Grits with Fried Green Tomatoes. The Western Range serves up a tempting Mesquite-Grilled Rib-Eye Cowboy Steak with Black Bean Rellenos and Pico de Gallo Salsa. Mouthwatering recipes by leading chefs like Wolfgang Puck, Paul Prudhomme, Mark Miller and Stephen Pyles round out the selections, guaranteeing that this 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.

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Product Details

  • ISBN-13: 9780060187811
  • Publisher: HarperCollins Publishers
  • Publication date: 5/1/1997
  • Pages: 208
  • Product dimensions: 7.37 (w) x 9.12 (h) x 0.60 (d)

Meet the Author

Frederick J. Simon is the Executive Vice President of Omaha Steaks, one of the most respected direct meat marketers in the country. He lives in Omaha, NE.

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