Steak: From T-bone Steak to Teryiake Beef Salad

Steak: From T-bone Steak to Teryiake Beef Salad

by PaulGayler (Author)

Synopsis

This book reveals all about buying, preparing and cooking steak, steak based dishes, braised, roasted, prepared in salads etc. It will tell you and teach you how to always be right with your choice of meat. It features 100 dishes with beef and beef cuts, made into easy starters and snacks, classic roasts, grills, pan fried dishes etc, with suggested wine to complete the experience. The Introduction covers: what is steak, steak in your diet, health benefits; getting to know steaks by name; buying the best quality and storage hints; which cuts to chose; and best methods of cooking steaks of all types. The chapters/recipes covers: basic sauces, marinades etc; fast and easy dishes; pan fried dishes; simple grills and BBQ dishes; classic roasts and baked dishes; slow cooked dishes; and wine suggestions for each dish.

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Quantity

3 in stock

More Information

Format: Hardcover
Pages: 144
Publisher: Jacqui Small LLP
Published: 09 May 2006

ISBN 10: 1903221420
ISBN 13: 9781903221426

Author Bio
Paul Gayler is one of the finest of the new generation of chefs. He is executive chef at the prestigious Lanesborough hotel on London's Hyde Park, where he leads a team of 35 chefs, and oversees a restaurant seating 100 and six banqueting rooms.