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The New Steak: Recipes for a Range of Cuts Plus Savory Sides [Englisch] [Taschenbuch]

Cree Lefavour , Penny De Los Santos

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1. April 2008
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.

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"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


Steak is synonymous with big flavour, but home cooks often dismiss it as "eating out" food on account of the expense and care it takes to prepare the perfect tenderloin or strip. In this substantive take on steak entrees, Cree LeFavour shares approachable recipes for all-American, bistro, Far East, Tex- Mex, and Latin meals that are big on taste, convenience, and value. Using fresh ingredients and a variety of methods - sauteing, roasting, broiling, grilling, braising, and wok-frying - these recipes teach novices as well as experienced cooks how to cook steaks well.

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Es gibt noch keine Kundenrezensionen auf Amazon.de
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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
Amazon.com: 5.0 von 5 Sternen  7 Rezensionen
7 von 7 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Sizzling and fun. 26. April 2008
Von Walter - Veröffentlicht auf Amazon.com
Format:Taschenbuch|Von Amazon bestätigter Kauf
I love this cookbook! It has great simple BBQ recipes and the Truck Tacos alone are worth the book. The recipes are not just steak, but great combinations of meat, starch and greens. Lots of meals for the summer and summer parties.
5 von 5 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen GREAT COOKBOOK!!!!! 30. Mai 2008
Von MARY H - Veröffentlicht auf Amazon.com
I love this book!! The best part are all the side dishes -- it's so great to find something else to put on the plate besides a plain old baked potato and veggie. Some of them are simple and some are really exotic but so far they've all been spectacular!! I bought this book looking for ways to flavor up our weekend steak on the grill nights because my husband likes his steak cooked past well done. I didn't expect a "steak" book to include all these amazing side dishes. I love it, highly recommended!!!!!!
3 von 3 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen A Gem: The Best New Cookbook in a Long Time 1. Juni 2008
Von Catherine Smith - Veröffentlicht auf Amazon.com
This book is a gem, a collection of great offerings in a lovely package. The fine writing is a major treat, too. We've been giving Cree LeFavour's cookbook "The New Steak" to everyone for birthdays and other occasions. One friend announced that he had taken it to be to read before falling asleep, so that he could savor the recipes, enjoy the photos, appreciate the excellent writing and perhaps influence his dreams. For us, it's the best new cookbook in a very long time. We give it top marks.
5.0 von 5 Sternen Great book, the series of three cookbooks by LeFavour ore wonderful 21. Dezember 2013
Von The photo book: "Vacant Eden" - Veröffentlicht auf Amazon.com
Format:Taschenbuch|Von Amazon bestätigter Kauf
We love this series of three books by tLeFavour, see the Fish and Poulet (chicken) books too. We cook at home all the time and these books are very informative. This book really has opened up our vocabulary and culinary experiences with many different cuts of meat beyond the old definition of a steak. The author has researched the subject well and adds to this with several great and easy recipes.
5.0 von 5 Sternen A book to cook through from beginning to end 2. September 2010
Von W. Maite - Veröffentlicht auf Amazon.com
Format:Taschenbuch|Von Amazon bestätigter Kauf
I saw this book at the Ferry Building Market in San Francisco and just couldn't get it out of my mind, so I eventually ordered it from Amazon. In fact, I ordered two - to give one as a gift. Every recipe I've tried has been mouth-wateringly good. Of the many excellent recipes for Bolognese Sauce I've tried in my life, the one in this book, made with dried porcini, skirt steak, ground pork and pancetta, is, hand's down, the best Bolognese I've ever made. So good, in fact, that I could eat it alone, but also delicious over papardelle as I confess to not having made the accompanying Homemade Noodles. I completely concur with an earlier reviewer who raved about the side dishes, which are inventive and very tasty to serve on their own, and I am enamored of the flavorful marinades and intense complexity that layer the flavors of many of the dishes.

This is one of those books to cook your way through from beginning to end so you miss a single morsel of the deliciousness it contains. A trip through this book is definitely a culinary adventure worth taking.
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