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Key Information
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| Authors: |
William Rice |
| Nonfiction Category: |
Cooking |
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Professional Reviews
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Atlantic Unbound: "...Rice describes with great charm the various cuts of steak and how best to buy and prepare them.... I'm glad to know which wine to choose and pour to accompany steak, and finally to understand the difference among such cuts as porterhouse, sirloin and tenderloin, chuck, flank, and skirt. The recipes are varied and easy..." |
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Book Editions
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Format: Paperback, 256
Publisher: Workman Pub Co (October 01, 1996)
Measurements: 9.25"(h) x 7.5"(w) x 0.75"(d), 1.05 lbs.
ISBN: 9780761100805 |
| More Information |
| Details: |
The steak enthusiast's essential companion, this book is divided between fancy uptown cuts and the tougher but just as tasty downtown cuts. It includes the "Best-Ever" recipe for each type, plus dozens of inviting alternatives. A food journalist for more than 30 years, William Rice passes on his knowledge and expertise to the reader in this volume of 140 recipes. Illustrations throughout. |
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