Ultimate Steak: From T-bone Steak to Thai Beef Salad Paul Gayler

ISBN: 9780785826927

Published: February 1st 2011

Hardcover

144 pages


Description

Ultimate Steak: From T-bone Steak to Thai Beef Salad  by  Paul Gayler

Ultimate Steak: From T-bone Steak to Thai Beef Salad by Paul Gayler
February 1st 2011 | Hardcover | PDF, EPUB, FB2, DjVu, talking book, mp3, ZIP | 144 pages | ISBN: 9780785826927 | 8.45 Mb

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 ownMoreAfter 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.



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