- Paperback: 256 pages
- Publisher: Workman Publishing (30 May 1997)
- Language English
- ISBN-10: 0761100806
- ISBN-13: 978-0761100805
- Product Dimensions: 23.8 x 18.9 x 2.2 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (2 customer reviews)
- Amazon Bestsellers Rank: 402,054 in Books (See Top 100 in Books)
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More About the Author
Product Description
Product Description
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.
Inside This Book
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First Sentence
Cattle have changed a great deal in the United States since ranchers in the last century began crossbreeding the Spanish immigrant longhorn, a lean animal with great endurance, with fatter cattle from England. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Cattle have changed a great deal in the United States since ranchers in the last century began crossbreeding the Spanish immigrant longhorn, a lean animal with great endurance, with fatter cattle from England. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
7 of 7 people found the following review helpful
Format:Hardcover
This book sizzles. Before we get to steaks, have a whiskey sour. William Rice's splendid cocktail recipe sets the stage for the most fabulous steak recipes you've ever read. Consider this: Asian beef salad, spectacular sirloin, classic steak au poivre and, for those occasional leftovers, steak hash. And wait until you try his side dishes (perhaps a creamy and wonderful potato pie, white gazpacho or a rich and satisfying Hungarian beef soup) and his desserts (bread pudding, maybe, or some old-fashioned strawberry shortcake). Puritans, vegetarians and those addicted to Burger King need not apply--but everyone else will want to devour this book.
Format:Paperback
really great book with lots of recipes in for frying steak.excellent service book arrived quickly and in good condition would recommend this book to anyone who loves steak
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
14 reviews
14 of 15 people found the following review helpful
Yummm... Steak...
7 May 2004
Format:Paperback
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.)
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).
10 of 10 people found the following review helpful
Bravo!
26 July 2003
Format:Paperback|Amazon Verified Purchase
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.
8 of 8 people found the following review helpful
NOT A STEAK LOVER and LOVED THIS COOKBOOK
21 July 2001
Format:Paperback
This cookbook took away my fear of cooking red-meat. I especially loved the accompaniments, mushroom strudel, cowboy beans, steakhouse spinach, and tomato corn salsa. I originally purchased this book for my husband, but I ended up loving it myself! This is the most informative book on buying, and cooking steak.
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