Steaklover's Companion Omaha Steaks Cookbook
Steaklover's Companion Omaha Steaks Cookbook shares 170 recipes from the greatest chefs in America. Top chefs like Mark Miller, Bobby Flay, Susanna Food, and more, contribute their restaurant's best steak recipes. This is truly a steak lover's cookbook. Paul Purdhomme's K-Paul's Louisiana Kitchen Blackened Steaks, Stephan Pyles' Coriander-Cured Filets with Sweet Onion Confit and Green Chile Spoon Bread, Dean Fearing's Beef Tenderloin Marinated in Molasses and Black Pepper with a Wild Mushroom, Bacon, and Sweet Potato Compote (from Mansion on Turtle Creek), and many many more unique and wonderful steak recipes are all inside this resourceful cookbook.
Format: Hardcover with dust jacket, 194 pages
Publisher: Omaha Steaks
Author: Frederick J. Simon
Description: For pure ail-American indulgence, there's nothing like a juicy hunk of midwestern cornfed beef. For eighty years Omaha Steaks has provided premium, naturally aged beef and has established a name synonymous with great steak. Now the fourth-generation owner of the company shares family and professional secrets on how to select, cut, store, and prepare steaks. The Steaklover's Companion, which couples this lore with steak recipes from twenty-three of America's best chefs, is the definitive "steak bible" for carnivores.
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 North- east 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.
Merle Ellis (The Butcher") has written an in-depth introduction that covers the history of steak, from its popularity in medieval Europe to the barbecues of Americas first cowboys. Ellis describes how to evaluate steak for flavor, juiciness, and texture -- including the importance of age and marbling -- and how to choose the right cut to satisfy your craving.
Generously illustrated with forty-three full-color photographs and chock-full of tips and secrets from professional steaklovers, The Steaklover's Companion is sure to be the authoritative guide to great steak. Cooks will agree with Mark Miller, who writes in the foreword, "A good steak is great, but a great steak is a thing of beauty."
Condition: One page has a light creased corner. Further good condition.
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