Steak is synonymous with big flavor, but home cooks often dismiss it as "eating out" food on account of the expense and care it takes to prepare the perfect tenderloin or strip. In
The New Steak: Recipes for a Range of Cuts plus Savory Sides, Cree LeFavour shares convenient recipes for all-American, bistro, Far East, and Latin meals that are big on taste, convenience, and value. Using fresh ingredients and a variety of methods-sautéing, roasting, broiling, grilling, braising, and wok-frying-these recipes teach novices as well as experienced cooks how to cook steaks well.
- A collection of 55 contemporary steak recipes paired with 90 flavor-packed side dishes for mouthwatering dinners.
- Steak for the way people cook today, going beyond the T-bone.
- Includes a primer on buying and cooking steak, an overview of cuts for novice cooks, and a pantry section with tips for building menus.
Format: pa
per with flapsPages: 208
Illustration: Full-color photographs
ISBN-13: 9781580088909
ISBN-10: 1580088902
Publication Date: 1/2008
Imprint: Ten Speed Press
