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.
"synopsis" may belong to another edition of this title.
Prime Cuts is an interesting, attractive and useful book, if in some ways also rather a puzzling one. It deals with beef, covering the different cuts and the best ways of cooking them; and giving over 100 recipes. Many are European classics, such as Steak au Poivre, Carpetbag Steak, Boeuf en Croute and Carpaccio. Others refer to traditions from further afield: Caribbean Steak uses a garnish of pawpaw, mango, banana and sweet potato; Chinese Beef Rolls enclose a stuffing of ginger, Char Siu Pork and Edam cheese; Malay Steak with Coconut-Peanut Sauce coats the steak in the spicy sauce before frying it to a crisp crust. As these last may suggest, the overall approach of the book is eclectic, its engagement with Asian cuisines, in particular, not overly concerned with the rigours of authenticity--fine when the results are as tasty as they are here. The puzzle concerns the author, Sonia Stevenson, who somehow seems rather incidental to the project. Formerly one of the most highly regarded restaurant chefs in Britain, and a teacher of some repute, her presence at the helm of this rather unfocused, even slightly ragbag collection of recipes is not altogether easy to understand. Well illustrated, though, and with photo-sequences of Stevenson preparing some of the dishes, Prime Cuts will please many cooks. -- Robin DavidsonFrom the Back Cover:
'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.
"About this title" may belong to another edition of this title.
Book Description HarperCollins Illustrated, 2000. Hardcover. Book Condition: Used; Very Good. Dispatched, from the UK, within 48 hours of ordering. Though second-hand, the book is still in very good shape. Minimal signs of usage may include very minor creasing on the cover or on the spine. Bookseller Inventory # CHL1462697
Book Description HarperCollins Illustrated 04/09/2000, 2000. Book Condition: Good. This book is in good or better condition. It has no tears to the pages and no pages will be missing from the book. The spine of the book is still in great condition and the front cover is generally unmarked. It has signs of previous use but overall is in really nice, tight condition. Shipping is normally same day from our UK warehouse. We offer a money back guarantee if you are not satisfied. Bookseller Inventory # 9053-9780007105199
Book Description HarperCollins Illustrated 04/09/2000, 2000. Book Condition: used-good. - GREAT BOOK IN GOOD OR BETTER CONDITION, NORMALLY SENT SAME DAY FROM WAREHOUSE. Bookseller Inventory # 7719-9780007105199
Book Description HarperCollins Illustrated 04/09/2000, 2000. Book Condition: Good. Will be shipped promptly from UK warehouse. Book is in good condition with no missing pages, no damage or soiling and tight spine. There may be some dog-eared pages showing previous use but overall a great book. Bookseller Inventory # 9053-9780007105199
Book Description HarperCollins Illustrated, 2000. Hardcover. Book Condition: Used; Good. Ships from the UK within 24 hours. Ex Library. Bookseller Inventory # BBI2004515
Book Description HarperCollins Illustrated, 2000. Hardcover. Book Condition: Fine. in USED, LIKE NEW condition. Is a used book but in almost new condition. Dispatched daily from the UK. Bookseller Inventory # mon0002552319
Book Description HarperCollins Illustrated, 2000. Bookseller Inventory # BB 1828
Book Description Harper Collins, London, 2000. LAMINATEBOARD. Book Condition: Very Good. Dust Jacket Condition: V GOOD. FIRST. A VERY GOOD VERY CLEAN COPY APPEARS UNUSED EXCELLENT RECIPES FOR BEEF 160 PPS UNCLIPPED D/W WITH A SMALL REPAIRED SPLIT. Bookseller Inventory # 0030333
Book Description Harper Collins, London, 2000. Hard Cover. Book Condition: Good. Dust Jacket Condition: Good. Zucchi, Paola - Photographer (illustrator). First Edition. 160 pages. Yes, just lots of beef recipes! Size: 4to - over 9¾" - 12" tall. Bookseller Inventory # 23842