The Great Steak Book | Grady Spears, Torri Randall

book: The Great Steak Book | Grady Spears, Torri Randall

books:

The Great Steak Book

	The Great Steak Book Grady Spears, Torri Randall Ten Speed Press, 2000 - 144 pages average customer review:based on 1 review view larger image
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Any cowboy worthy of his spurs will tell you beef isn't just what's for dinner - it's a way of life. So when you're wondering what to do with that glorious cut of sirloin, why not turn to a real expert for advice? We're not just talking about any cowboy - Grady Spears spent years riding and roping on the range before becoming executive chef of the Reata restaurants in Texas and California. Inside this book, you'll learn about the importance of where beef is raised; what the choice cuts are by season; and which cuts work best with different cooking methods. And best of all, Grady shares his extensive collection of tips, techniques, and recipes for cooking up sizzling, juicy steaks that will satisfy the fiercest of appetites.

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A "GREAT" STEAK BOOK!!

If you like a great steak(who doesn't), this book will be a better purchase than your next cut of beef. From the knowledge he gained in the cattle business, Grady Spears is able to teach the proper ways to cook any cut of beef. The book also contains an informative diagram of where the different cuts come from.

Besides the instruction & information, this book contains the finest recipes you will find. Such as the pan seared rib-eye, pepper crusted tenderloin, Texas beef wellington and my favorite, smoked prime rib w/ horseradish sauce!

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