The Great Steak Book

The Great Steak Book

5.0 1
by Grady Spears
     
 

View All Available Formats & Editions

Any cowboy worth his spurs will tell you that beef isn't just what's for dinner—it's a way of life. So when you're wondering what to do with that thick cut of sirloin, better turn to a real expert for advice. And we're not talking about just any cowboy—ranch hand-turned chef Grady Spears spent years riding and roping on the range before becoming executive

Overview

Any cowboy worth his spurs will tell you that beef isn't just what's for dinner—it's a way of life. So when you're wondering what to do with that thick cut of sirloin, better turn to a real expert for advice. And we're not talking about just any cowboy—ranch hand-turned chef Grady Spears spent years riding and roping on the range before becoming executive chef of the legendary Reata restaurants in Texas and California.

Following up on his wildly-successful A Cowboy in the Kitchen, Grady turns his attention to the finer points of cooking beef in The Great Steak Book. Inside, you'll learn about the importance of marinating which cuts are the most tender; and which cuts work best with different cooking methods. To top it off, Grady shares his collection of recipes, tips, and techniques from his friends Nolan Ryan and the Bellamy Brothers, Grady and his Great Steak Book are the real deal.

Grady Spears is the executive chef of the three Reata restaurants in Fort Worth and Alpine, Texas, and Beverly Hills. He is also the author of two previous cookbooks: A Cowboy in the Kitchen and Cowboy Cocktails. Torri Randall is a cookbook editor and freelance writer who makes her home in northern California.

Product Details

ISBN-13:
9781580082150
Publisher:
Ten Speed Press
Publication date:
09/28/2000
Pages:
144
Product dimensions:
4.56(w) x 10.24(h) x 0.36(d)

Related Subjects

Meet the Author

GRADY SPEARS was the founding chef and co-owner of the Reata restaurants in Alpine and Fort Worth, Texas, and Beverly Hills, California. His food is now a hit at the historic Nutt House Hotel restaurant in Granbury, Texas, and at the Chisholm Club in Fort Worth, Texas.

VICTORIA RANDALL was a horse-crazy little girl who grew up to be the executive director of the Eureka Theatre in San Francisco. She is also a collector and historian of antique equine art. She lives in El Sobrante, California, with one man, one dog, one cat, and two horses, of course.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >

The Great Steak Book 5 out of 5 based on 0 ratings. 1 reviews.
Guest More than 1 year ago
If you like steak this is a must have. If you don't like steak, you miss out on all the great 'fixins'. This is a book for the home cook who wants to try something beyond brisket or a sizzlin' steak and yet not spend all day in the kitchen making four or five sauces. Also this is not a cookbook where the cheif tries to see how much heat it takes to make your ears smoke. A rally great Texas cookbook.