Steak: From T-Bone Steak to Thai Beef Salad

by Paul Gayler
Photographed by Peter Cassidy, Peter Cassidy

Whitecap Books | April 8, 2011 | Trade Paperback

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100 recipes for the American favorite. This cookbook celebrates the versatility of steak, both as a family barbecue staple and as a gourmet meal. The innovative recipes cover classic roasts, slow-cooked dishes, pan-fried selections, barbecuing, salads, and side dishes. A detailed introduction discusses the health benefits of steak (and there are many) , the different steak cuts by name (also shown in photos and diagrams) , the best buys for good quality, storage hints, cooking methods, wine suggestions, and a selection of rubs, marinades, butters, and sauces. Some of the great recipes are: - Caramelized Beef Salad with Green Mango Dressing - Beef and Oyster Bruschetta - Retro-style " Steak Diane" - Stuffed Cajun Charred Rib with Garlic Butter - Rosemary Grilled Kebabs This comprehensive cookbook celebrates one of America`s favorite foods, proving with style that there are definitely more ways than one to cook a steak.

Format: Trade Paperback

Dimensions: 144 pages, 9.1 × 8.2 × 0.5 in

Published: April 8, 2011

Publisher: Whitecap Books

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1552857492

ISBN - 13: 9781552857496

Found in: Meats and Dairy

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– More About This Product –

Steak: From T-Bone Steak to Thai Beef Salad

by Paul Gayler
Photographed by Peter Cassidy, Peter Cassidy

Format: Trade Paperback

Dimensions: 144 pages, 9.1 × 8.2 × 0.5 in

Published: April 8, 2011

Publisher: Whitecap Books

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1552857492

ISBN - 13: 9781552857496

From the Publisher

100 recipes for the American favorite. This cookbook celebrates the versatility of steak, both as a family barbecue staple and as a gourmet meal. The innovative recipes cover classic roasts, slow-cooked dishes, pan-fried selections, barbecuing, salads, and side dishes. A detailed introduction discusses the health benefits of steak (and there are many) , the different steak cuts by name (also shown in photos and diagrams) , the best buys for good quality, storage hints, cooking methods, wine suggestions, and a selection of rubs, marinades, butters, and sauces. Some of the great recipes are: - Caramelized Beef Salad with Green Mango Dressing - Beef and Oyster Bruschetta - Retro-style " Steak Diane" - Stuffed Cajun Charred Rib with Garlic Butter - Rosemary Grilled Kebabs This comprehensive cookbook celebrates one of America`s favorite foods, proving with style that there are definitely more ways than one to cook a steak.

About the Author

Paul Gayler is executive chef at the prestigious Lanesborough Hotel at London’s Hyde Park, where he leads a team of 35 chefs. He has 20 years of experience in some of the most respected restaurant kitchens in Europe and has been an expert chef on many television shows around the world.