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Title: Steak Lover's Cookbook by William Rice, M. Kathryn Thompson ISBN: 0-7611-0631-6 Publisher: Workman Publishing Pub. Date: 01 April, 1997 Format: Hardcover Volumes: 1 List Price(USD): $23.95 |
Average Customer Rating: 4.44 (9 reviews)
Rating: 4
Summary: Yummm... Steak...
Comment: First, I have to say that this cookbook has the best guide I've ever found to figuring out the doneness of a cut of steak without having to slice it open and let out those wonderful juices. That alone made its purchase worthwhile. The rest of the book is organized by cut of steak. There's the tenderloin chapter, the T-bone chapter, porterhouse, strip or top loin, rib, rib-eye, sirloin, chuck, etc. Each chapter starts with information on that particular cut: what its texture and taste are like, how large and thick it tends to be, what it may be called by your butcher, and how it can best be cooked. If you really want to turn out the best steaks in town, it's hard to find a better resource than this cookbook!
Some of the recipes in here are fairly standard. For instance, in the tenderloin chapter you'll find the classic "Steak au Poivre," or peppercorn steak. Some recipes are twists on classics: such as Surf and Turf, Asian Style. Rice pulls recipes from various cuisines, such as Stuffed Filets with Ancho Sauce, Steak and Noodles Vietnamese Style, and Three-Pepper Fajitas. You'll also find a few recipes that won't quite fit your standard view of steak: Asian Beef Salad with Cucumber, for instance, or flank Steak Sandwiches with Red Pepper-Dill Ketchup. Some are his own recipes; others are from various other chefs. You'll also find appetizers and side dishes, from Beer and Cheese Spread to Mango Guacamole.
New and interesting things are done with steak in this book; it's about as far as one can get from slapping it on the backyard barbecue two minutes before the football game. These are sumptuous and inventive dishes. But I think Mr. Rice realized that if he was going to put out a steak cookbook, he would have to cater to that other crowd as well. So every now and then you'll find him exhorting you to "serve it with beer!" (I think that last quotation should be imagined in a deep, manly voice.)
Not every recipe in this cookbook is equally stunning; some are merely mediocre. But the information provided is top-notch, and there are certainly some real prize-winners among the recipes (our favorite is the Bloody Mary Steak and Sauce).
Rating: 2
Summary: Not as great as expected
Comment: I was excited when I first received the book. At first glance it looked compact enough, with large print that is easy to refer to. I was disappointed at the lack of real pictures (it's difficult to follow recipes without a color picture as a guide!). I wanted to learn methods to cook steak. This book basically gives you a bunch of different sauces and side dishes. If you are one of those steakhouse lovers that believe in nothing but salt, pepper, and a hot grill/pan to make the perfect steak, this book is not for you.
Rating: 5
Summary: Bravo!
Comment: I bought this book to help me become a better grill chef. I love a steak cooked on my grill. There are tips for how to grill successfully here, especially on page 26 and page 6. There are several notable tips for insuring a great grilling experience, such as the admonition to use Salt on page 40 and 51. I love the composed butter recipe for T-Bone steaks.
The book is organized by types of "cuts". It is the uptown cuts that interest me the most. The sections about the T- Bone, Porterhouse, Strip, Rib Eye, and Sirloin. There are recipes for each type of cut. There are many asides in this book that describe the history of and tools used in cooking steaks.
I will not comment on the downtown or cross-town recipes because I've not spent much time with them.
I cannot help but favorably recommend a book the mentions a personal favorite steak house of mine in Ponder, Texas.
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Title: The Complete Meat Cookbook by Denis Kelly, Bruce Aidells ISBN: 061813512X Publisher: Houghton Mifflin Company Pub. Date: 25 September, 2001 List Price(USD): $35.00 |
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Title: The Great Steak Book by Grady Spears, Torri Randall, Dick Patrick ISBN: 1580082157 Publisher: Ten Speed Press Pub. Date: 01 December, 2000 List Price(USD): $15.95 |
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Title: Marinades: The Secret of Great Grilling by Melanie Barnard ISBN: 0060951621 Publisher: Quill Pub. Date: 01 April, 1997 List Price(USD): $11.00 |
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Title: Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes by Steven Raichlen, Ron Tanovitz ISBN: 0761119795 Publisher: Workman Publishing Pub. Date: May, 2000 List Price(USD): $12.95 |
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Title: The Steak Lover's Companion: 170 Savory Recipes from America's Greatest Chefs by Frederick J. Simon, John Harrisson, Mark Kiffin ISBN: 0060187816 Publisher: Cookbooks Pub. Date: 01 June, 1997 List Price(USD): $20.00 |
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