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William Rice
ISBN: 9780761100805
Format: Paperback
Publisher:Workman Publishing
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Offers advice on selecting and cooking steaks, and shares recipes for each type of cut, including tenderloin, porterhouse, strip, rib, rib-eye, sirloin, chuck, round, flank, and skirt.
Marrying simplicity and succulence, steak is a food everyone can understand, and one of the very few to inspire genuine craving. Steak is William Rice's avocation, his passion, and he's researched different preparations and flavors of steak from all over the world. A collection of over 140 recipes, steak lover's cookbook is divided between fancy uptown cuts (e.g., tenderloins, porterhouses, ribs) and the plainer but just as tasty downtown cuts (skirt, chuck, flank, round). It includes the Best-Ever recipe for each type, plus dozens of inviting alternatives, not to mention Steak Fries, Outrageous Onion Rings, and Mississippi Mud Pie. It's a steakhouse at home. 84,000 copies in print.
| ISBN | 0761100806 | | Pages | 256 | | ISBN13 | 9780761100805
(What's this?) | | Volumes | 1 | | Publisher | Workman Publishing | | Weight (grammes) | 541 | | Imprint | Workman Publishing | | Published in | New York | | Format | Paperback | | Height (mm) | 236 | | Publication date | 30 May 1997 | | Width (mm) | 187 | | Library of Congress | TX749.5.B4 | | Spine width (mm) | 21 | | DEWEY | 641.662 | | Academic level | General | | DEWEY edition | DC21 | |
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