The New Steak: Recipes for a Range of Cuts plus Savory Sides
Language: English
Published by Ten Speed Press, 2008
- Softcover
- Used

Seller: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.ThriftBooks-Atlanta
AbeBooks seller since March 24, 2009
Condition: Used - As new
£ 5.07
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Add to basketItem description from seller
Seller Inventory # G1580088902I2N00
- Title
- The New Steak: Recipes for a Range of Cuts plus Savory Sides
- Author
- Cree LeFavour
- Publisher
- Ten Speed Press
- Publication year
- 2008
- Condition
- As New
- Dust jacket
- No Jacket
- Binding
- Paperback
- Language
- English
- ISBN 10
- 1580088902
- ISBN 13
- 9781580088909
- Item weight
- 1.65 pounds
Cree LeFavour loves steak--especially those often overlooked but versatile (and reasonably priced) cuts such as skirt, flat iron, hangar, and flank.
In The New Steak, Cree LeFavour offers a fresh approach to steak entrées with recipes for American, bistro, Latin, and Asian meals that are big on taste and quick to the table. Using a range of ingredients and a variety of methods--pan-frying, grilling, braising, and wok-frying--these recipes teach cooks of any skill level how to prepare the perfect steak, including:
Shallot and Sherry VinegarMarinated Flank Steak with Sautéed Wild Mushrooms and Robinson Bar Potatoes
Caribbean Spice PasteRubbed Top Sirloin with Lime-Cilantro Crema and Red Beans and Rice
Triple Sage T-Bone: Sage Butter, Fried Sage Leaves, and Scattered Fresh Sage with Roasted Tomatoes
Lemongrass Flank Steak with Broccoli, Snow Peas, and Lotus Root
Featuring a primer on buying and cooking steak, a pantry section with tips on special ingredients, and advice on building menus, The New Steak provides a stunning array of recipes sure to delight any carnivore.
"Synopsis" may belong to another edition of this title.
About the Author
THE AUTHOR SCOOP
Do you eat your vegetables?
Definitely. As you can tell from The New Steak, I love vegetables! Once I figured out how to move beyond the basics of steaming one vegetable at a time, I started eating more and more of them. Nuts, nuts oils, good vinegars, fruity olive oil and mixtures of vegetables in a range of textures make vegetables one of my favorite things to eat.
Do you have a favorite dish that your mother used to make?
Despite being a terrific cook, my mom seldom gets much credit for her work in the kitchen. That's what happens when you're married to a chef. Among other things, my mom used to make outrageously good banana bread with tons of dates, walnuts, bananas and whole wheat flour. I wish she'd written down the recipe. Hot out of the oven and slathered with butter, my sister and I used to gobble down half a loaf after school before it had a chance to cool.
What's your favorite dessert?
That's a tough one I love sweets! Vacherin the intense combination of crisp meringue and ultra-rich vanilla ice cream comes to mind. It's something I remember eating as a kid in my father's restaurant in Aspen, The Paragon. I like a lot of other desserts, but it's tough to compete with the foods of childhood when you start naming favorites.
What do you like to make by hand?
I love making pasta like the oxtail stuffed ravioli I made last weekend. From cracking raw eggs right onto my marble board and using my hands to mix them with the soft flour to rolling the dough through the machine and watching it emerge in perfect sheets I find the whole process deeply satisfying. Of course, sitting at the table with a glass of wine and biting into one of these elegant pockets with their rich filling is pretty great, too.
"About the title" may belong to another edition of this title.
ThriftBooks-Atlanta
AUSTELL, GA, U.S.A.
AbeBooks seller since March 24, 2009
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