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The Great Steak Book

The Great Steak Book
The Great Steak Book The Great Steak Book
Szerző
Grady Spears
Torri Randall
Fotózta
Dick Patrick
Berkeley
'Grady Spears: The Great Steak Book ' összes példány
Kiadó: Ten Speed Press
Kiadás helye: Berkeley
Kiadás éve:
Kötés típusa: Ragasztott papírkötés
Oldalszám: 133 oldal
Sorozatcím:
Kötetszám:
Nyelv: Angol  
Méret: 26 cm x 12 cm
ISBN: 1-58008-215-7
Megjegyzés: Színes fotókkal.
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Any cowboy worth his spurs will tell you that beef isn't just what's for dinner—it's a way of life. So when you're wondering what to do with that thick cut of sirloin, better turn to a real expert for advice. And we're not talking about just any cowboy— ranch hand-turned chef Grady Spears spent years riding and roping on the range before becoming executive chef of the legendary Reata restaurants in Texas and California.
Following up on his wildly successful A Cowboy in the Kitchen, Grady turns his attention to the finer points of cooking beef in The Great Steak Book. Inside, you'll learn about the importance of marinating; which cuts are the most tender; and which cuts work best with different cooking methods. To top it off, Grady shares his collection of recipes, tips, and techniques for cooking up sizzling, juicy steaks that will satisfy the fiercest of appetites. Complete with recipes from his friends Nolan Ryan and the Bellamy Brothers, Grady and his Great Steak Book are the... Tovább

Fülszöveg


Any cowboy worth his spurs will tell you that beef isn't just what's for dinner—it's a way of life. So when you're wondering what to do with that thick cut of sirloin, better turn to a real expert for advice. And we're not talking about just any cowboy— ranch hand-turned chef Grady Spears spent years riding and roping on the range before becoming executive chef of the legendary Reata restaurants in Texas and California.
Following up on his wildly successful A Cowboy in the Kitchen, Grady turns his attention to the finer points of cooking beef in The Great Steak Book. Inside, you'll learn about the importance of marinating; which cuts are the most tender; and which cuts work best with different cooking methods. To top it off, Grady shares his collection of recipes, tips, and techniques for cooking up sizzling, juicy steaks that will satisfy the fiercest of appetites. Complete with recipes from his friends Nolan Ryan and the Bellamy Brothers, Grady and his Great Steak Book are the real deal.
Grady Spears is the executive chef of the three Reata restaurants in Fort Worth and Alpine, Texas, and Beverly Hills. He is also the author of two previous cookbooks: A Cowboy in the Kitchen and Cowboy Cocktails. Torri Randall is a cookbook editor and freelance writer who makes her home in northern California.
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Ten Speed Press
WWW.TENSPEED.COM Vissza

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