Product Description

55 steaks with tantalizing sides for any occasion
 
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 Vinegar–Marinated Flank Steak with Sautéed Wild Mushrooms and Robinson Bar Potatoes 
•   Caribbean Spice Paste–Rubbed 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.

Product Details

• Amazon Sales Rank: #479090 in Books
• Published on: 2008-04-01
• Released on: 2008-04-01
• Original language: English
• Dimensions: 10.00" h x .90" w x 7.40" l, 1.63 pounds
• Binding: Paperback
• 208 pages

From Publishers Weekly
In this first effort, LeFavour begins by covering the basics, including a look at the various cuts, traditional methods of cooking and a list of kitchen essentials. Then she divides her entrees into four geo-flavorful chapters: American, Bistro, Latin and Far East. Porterhouse and T-bone steaks have their say, but LeFavour favors the less expensive cuts, especially skirt, hangar and flank. LeFavour's father owned several restaurants, and she learned through him that recipes are about entire meals, not individual items on a plate. Each of her 56 offerings is a complete pairing of meat plus side dishes. There is Hangar Steak with French Feta, Salsa Verde and Mint-Zucchini Pancakes, and variations on the traditional such as a Cuban-Style Seville Orange–Marinated Skirt Steak with Rum-Glazed Plantains and Black Beans. Her love of intense tastes is made clear via a Strip Steak with Roquefort Butter and a Rib Steak with Anchovy Butter. And a healthy admiration for fat permeates both her heavy cream–laden Mashed Potatoes, and Porn Corn, which consists of sweet corn kernels in a frying pan full of thick-cut bacon. While ingredient lists are easy to read, cooking instructions are crammed into dense paragraphs, which can sometimes interrupt an otherwise happy and carnivorous exploration (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review
"What a bright, fresh look at steaks! It's great to seehow Cree puts a meal together and encourages home cooks to be more confident with their menu planning. These meals are approachable, tasty, and exciting combinations--the side dishes alone are worth the price of the book. Now I have to go into the kitchen and cook--she's made me hungry for a steak."
--Cindy Pawlcyn, chef/owner of Mustards Grill and author of Big Small Plates and Mustards Grill
 
"I've grilled tons of steaks in my life, but I learned many new ideas I can't wait to try from The New Steak. I appreciate Cree's no-nonsense, informative writing and her approach to look-ing at the whole plate, offering side dishes and condiments to match each delicious steak preparation."
--Bruce Aidells, author of The Complete Meat Cookbook
 
"If someday I get to choose my last meal, my dearest wish will be that Cree would cook it for me. And to be specific, I would ask her to cook one of those fabulous steak recipes of hers. Until that day comes, though, I get to savor this gorgeous, inspiring book."
--Elizabeth Gilbert, author of Eat, Pray, Love

About the Author
CREE LeFAVOUR was born into the food world and grew up in the kitchens of her father's acclaimed restaurants, including The Paragon in Aspen and Rose et LeFavour in the Napa Valley. She received her PhD in American Studies and has taught writing at New York University; run her own baking business, Pink Frosting; and authored food articles with her husband, Dwight Garner. Once an avid traveler, Cree now spends her time cooking, gardening, and writing at her home in Garrison, New York. For more information, and to read her On the Plate blog, visit www.creelefavour.com.
 
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.