After the success of his last book, Burgers, Chef Paul
Gayler turns his attention to another favorite, steak. From such
classics as The Ultimate Steak and Fries, well loved choices such
as Tournedos Rossini and Beef Wellington to Paul's own contemporary
takes such as Carpaccio-wrapped Buffalo Mozzarella, this collection
of steak recipes covers all cuts of steak, to suit any occasion,
all the year round. With a selection of delicious sauces and
marinades to enhance this most popular of meats, this book will
prove invaluable to all aspiring home chefs.
The recipes in this book include Broiled Tenderloin Nicoise,
Wood-grilled T-bone Steak, Mediterranean Beef Skewers, pan-fried
meat, slow-cooked meat, Szechuan Peppercorn Steak, Rolled Rib of
Beef with Walnut, Porcini, and more. The classic steak dishes in
this book are held in equal esteem to more old-fashioned dishes
whose popularity remain steadfast, such as Cornish Pasties, Steak
and Kidney Pie, and Breakfast Steak Hash. There are over 75 dishes
using different cuts of beef: easy starters and snacks, classic
roasts, and grills. These include dishes for all seasons, from
salads to stews, family barbecues to gourmet meals.
With advice on how to buy and store meat, and the best methods for
cooking it, this book is a complete guide on making excellent beef
cuts. The book will also tell you how to prepare a perfect Maitre
d'hotel butter and Bearnaise sauce, as well as salsas, rubs, and
bastes that create tangy, full-flavored dishes.