Prime Cuts: The Last Word in Beef - Hardcover

Reseña del editor

Beef on the bone is back and T-Bone steaks and rib roasts are once again on the menu. Prime Cuts celebrates what has to be one of the world’s most popular meats – beef.

With over 100 classic international recipes, Prime Cuts offers a welcome tribute to what has to be one of the world’s most popular meats – beef.

Rare, medium or well-done – we all know how we like our steak. Cooked properly it will melt in the mouth, and then is very hard to beat. This book has recipes for everything from the classic T-Bone to the delicate filet mignon. And if kebabs, hamburgers and meatballs are more your style, there are lots of ideas for new ways to enjoy them. Then there are the classics such as Boeuf en croute, Beef carpaccio and Steak with onion gravy and Yorkshire pudding.

The recipes cover a wide range of cooking methods, as well as a huge variety of traditional and exotic ingredients. There are additional suggestions for basic stocks, classic sauces and garnishes, together with instructions for serving them.

With advice on cooking times and an introduction categorising the different cuts of beef and how they are best cooked, this is an indispensable cookbook for lovers of great British beef.

Contraportada

'Beef on the bone is back and T-bone steaks and rib roasts are once again back on the menu. 'Prime Cuts' celebrates what has to be one of the world's most popular ways of eating beef – a steak.'

Rare, medium or well done – everyone knows how they like their steak. 'Prime Cuts' has recipes for everything from the classic T-bone to the delicate filet mignon, and covers a wide range of cooking methods.

One hundred classic recipes use steak in a multitude of different ways including grilling, stewing, pan-frying, marinating, stuffing, as meatballs and shredding. Plus there are additional suggestions for basic stocks, broths, classic sauces, and accompanying dishes to complement each recipe.