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The Great Steak Book
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| List Price: | CDN$ 19.95 |
| Price: | CDN$ 14.56 & eligible for FREE Super Saver Shipping on orders over $39. Details |
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Average customer review:
Product Description
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, mind you-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. Inside, 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. So fire up the grill or ready the range-it's chowtime!
Product Details
- Amazon Sales Rank: #581002 in Books
- Published on: 2000-09-01
- Released on: 2000-09-01
- Original language: English
- Binding: Paperback
- 144 pages
Editorial Reviews
About the Author
GRADY SPEARS was the founding chef and co-owner of the Reata restaurants in Alpine and Fort Worth, Texas, and Beverly Hills, California. His food is now a hit at the historic Nutt House Hotel restaurant in Granbury, Texas, and at the Chisholm Club in Fort Worth, Texas.
VICTORIA RANDALL was a horse-crazy little girl who grew up to be the executive director of the Eureka Theatre in San Francisco. She is also a collector and historian of antique equine art. She lives in El Sobrante, California, with one man, one dog, one cat, and two horses, of course.
Customer Reviews
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!
