Steak Lover's Cookbook | William Rice

Steak Lover's Cookbook | William Rice | Everything You Ever Wanted to Know About Steak

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Steak Lover's Cook...

	Steak Lover's Cookbook William Rice Workman Publishing Company, 1996 - 256 pages average customer review:based on 11 reviews view larger image
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highly recommended

The steak enthusiast's essential companion, this book is divided between fancy uptown cuts and the tougher but just as tasty downtown cuts. It includes the "Best-Ever" recipe for each type, plus dozens of inviting alternatives. A food journalist for more than 30 years, William Rice passes on his knowledge and expertise to the reader in this volume of 140 recipes. Illustrations throughout.

Bravo!

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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Everything You Ever Wanted to Know About Steak

I found this cookbook interesting reading because it also includes buying and cutting tips as well as recipes for side dishes.

Not a bad recipe in the bunch

I rank this up there with the "Twelve Months of Monastery Soups" cookbook as a reliable source of tasty recipes. The cheese dip is awesome, as are the steak fries. The book provides a varied selection of recipes for various cuts of beef. In addition, it gives recipes for what to serve before, during and after the meal. A frequently used cookbook in my house along with "Hot, Hotter, Hottest" by Janet Hazen and "Garlic, Garlic, Garlic" by Linda and Fred Griffin.

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Yummm... Steak...

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).

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reviews: page 1, 2, 3

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