Freedom Village Entrance: Beef, Fish, Poultry, Lamb, etc.

The New Steak: Recipes for a Range of Cuts plus Savory Sides

Steak is synonymous with big flavor, 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 entrées, Cree LeFavour shares convenient recipes for all-American, bistro, Far East, and Latin meals that are big on taste, convenience, and value. Using fresh ingredients and a variety of methods--sautéing, roasting, broiling, grilling, braising, and wok-frying--these recipes teach novices as well as experienced cooks how to cook steaks well.

Author: Cree LeFavour
Paperback: 200 pages
Company: Ten Speed Press (2008-04)
ISBN: 1580088902
List Price: $19.95
Amazon Price: $12.00
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Morton's Steak Bible: Recipes and Lore from the Legendary Steakhouse

You’ve dreamed about it all week: the prime porterhouse patiently waiting in your butcher’s case for you to bring home wrapped in brown paper. You can’t wait to fire up the grill, season the well-marbled red meat, and slap it over the hot coals. You can hear the sizzle as it cooks, smell the tantalizing aroma; you can practically taste the perfectly seared, juicy steak. You never intend to overcook it, but sometimes you do, ruining a thick, expensive steak.

Never fear. Morton’s, The Steakhouse shares the secrets that have made its name synonymous with fine steakhouse dining for twenty-seven years to ensure that the home cook’s steak turns out exactly as he imagines it. Morton’s Steak Bible offers indispensable tips, steakhouse lore, and more than 100 irresistible recipes perfect for meat lovers, grillers, and fans of their seventy restaurants worldwide.

Before divulging Morton’s recipes for every cut from filet mignon and T-bone to skirt steak and ground sirloin, Morton’s Steak Bible starts at the very beginning, providing excellent tips on how to cook like a steakhouse: what to look for when selecting meat, how to cook it on a grill or under a broiler, and of course, how to time your masterpiece to perfection. There are also “Celebrity Clips” sprinkled throughout, amusing anecdotes about visits to Morton’s by its most famous guests, including Frank Sinatra, Tiger Woods, Queen Latifah, and Jackie Gleason.

In addition to world-famous steak recipes, Morton’s Steak Bible includes chapters featuring everything you’ll need to round out your table, such as the Key Lime Mortini and Smoked Salmon Pinwheels in “Cocktails and the Food We Eat with Them”; Salad Niçoise with Pan-Seared Tuna and Velvet Lobster Bisque in “Salads and Soups”; Baked Lemon-Oregano Chicken and Lamb Chops with Baked Apples in “Other Steakhouse Favorites”; Creamed Spinach and Hash Brown Potatoes in “Side Dishes”; and Morton’s legendary Hot Chocolate Cake and Upside-Down Apple Pie in “Desserts.”

With 3.3 million guests dining at its upscale restaurants throughout the United States, Canada, and Asia every year, Morton’s has clearly earned its place as the authority on all things steak. Beautifully illustrated throughout with vibrant full-color photographs, Morton’s Steak Bible is the definitive guide to steakhouse fare and will instantly become a coveted addition to the home of any meat lover or grilling aficionado.

Author: Klaus Fritsch, Mary Goodbody
Hardcover: 240 pages
Company: Clarkson Potter (2006-05-23) (2006-05-23)
ISBN: 1400097940
List Price: $30.00
Amazon Price: $18.38
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Steaklover's Companion: 170 Savory Recipes from America's Greatest Chefs

The Steaklover's Companion by Frederick J. Simon, executive vice president of Omaha Steaks, the mail order meat company, serves up information as plain and unadorned as a slab of meat in a steakhouse. There's some history in the introduction written by Merle Ellis, a.k.a. "The Butcher," a food personality who focuses on meat. He also explains where steaks come from on the steer and how the various cuts differ. The meat of the book consists of 170 recipes, many contributed by chefs. These tend to be kind of gussied up for steak, including dishes like Thyme and Fennel-Rolled Strip Steaks with Pickled Okra and Creamy Coleslaw. Better bets are the regional and international steak dishes such as Philadelphia Cheesesteak Sandwiches and Japanese Beef Teriyaki

Author: Frederick J. Simon
Hardcover: 208 pages
Company: William Morrow Cookbooks (1997-05-21) (1997-04-11)
ISBN: 0060187816
List Price: $20.00
Amazon Price: $4.25
Used Price: $0.01

Steaks, Chops, Roasts & Ribs: Packed With Delicious Recipes for the Oven and Barbecue

Author: Westly Sussex
Hardcover: 253 pages
Company: Parragon Publishing (2005-07)
ISBN: 1405457511
List Price: $15.99
Amazon Price: $3.32
Used Price: $2.54

The Healthy Beef Cookbook: Steaks, Salads, Stir-fry, and More - Over 130 Luscious Lean Beef Recipes for Every Occasion

More than 130 healthy beef recipes from the top authority in nutrition

Lean beef can be a key part of a healthy diet. Calorie for calorie, it's one of nature's most nutrient-rich foods. Now, the National Cattlemen's Beef Association and the American Dietetic Association show today's health-conscious cooks exciting new ways to use lean beef in everything from quick and easy mid-week suppers to special occasion meals. This full-color healthy cookbook features more than 130 delicious, nutritious recipes that call for one of the 22 cuts of beef that meet government guidelines for lean labeling.

The National Cattlemen's Beef Association is a trade association of America's cattle farmers and ranchers, the largest segments of the nation's food and fiber industry. The Association, on behalf of the Cattlemen's Beef Board, educates consumers about the healthy characteristics of beef. The American Dietetic Association is the largest organization of food and nutrition professionals in the world, with nearly 70,000 members. Richard Chamberlain (Dallas, TX) is the owner and head chef of Chamberlain's Steak and Chop House in Dallas. He currently sits on the board of directors for the Dallas chapter of the American Heart Association. Betsy Hornick, MS, RD (Poplar Grove, IL), is an experienced writer, editor, and educator specializing in food, nutrition, and health-related topics.

Author: American Dietetic Association (ADA), National Cattleman's Beef Association, Richard Chamberlain, Betsy Hornick
Paperback: 288 pages
Company: Wiley (2005-11-25)
ISBN: 0471738816
List Price: $21.95
Amazon Price: $0.46
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Steaks, Chops, Roasts & Ribs

A fine whole tenderloin of beef is a great piece of meat to roast and serve on a special occasion, and is expensive enough it could give one pause at the open oven door--that great What If, as in what if I don't really know what I am doing. The editors of Cook's Illustrated magazine have settled the issue. It's all right here in Steaks, Chops, Roasts, and Ribs: Where the tenderloin can be found on the beef, whether to buy it untrimmed or not, how to roll and tie it for uniform roasting (including a sidebar on how to tie the butcher's knot), the best temperature at which to roast this cut of meat, and the length of time you can expect to wait beside the oven door. Having tested the process with 11 tenderloin roasts, these editors tell you all you need to know to get the results you want.

Steaks, Chops, Roasts, and Ribs opens with meat basics. If you know where a specific cut of meat comes from, you have a leg up on how best to cook the meat. Pork, lamb, veal, and beef are all covered. The buying information leads to a section on cooking basics. And then into the chapters. This isn't a book based so much on the kind of meat as on what you want to accomplish with any meat. The chapters cover steak (cooking outside and indoors), chops, cutlets, ground meat, ham, roasts, and more--polus there's a chapter on Rubs, Sauces, Salsa, and Gravy.

The pace is moderate and the information is thorough, both about the product, the technique, and the truth by experience about the tools you need to achieve success. There are hundreds of helpful line drawings and pages of color photos. And most important of all, 300 recipes that have been tested and retested by the people who invented the test kitchen. Steaks, Chops, Roasts, and Ribs is the meat eaters insurance policy. --Schuyler Ingle

Hardcover: 433 pages
Company: America's Test Kitchen (2004-05)
ISBN: 0936184787
List Price: $35.00
Amazon Price: $17.12
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Grandma's Classic Recipes (Classic Recipes)

Has attractive oval cut out on the front cover.

Hardcover:
Company: Publications International Ltd (2000)
ISBN: 0785342192
List Price:
Amazon Price: $4.74
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Life Tastes Better Than Steak: Cookbook

Paperback: 294 pages
Company: Avery Color Studios (1996-06)
ISBN: 0932212905
List Price: $17.95
Amazon Price: $7.75
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Bistro Laurent Tourondel: New American Bistro Cooking

At his BLT restaurants, chef Laurent Tourondel offers a tempting reinvention of bistro fare. His Bistro Laurent Tourondel presents over 150 recipes from his repertoire--"easier" fare like Adobo Marinated Hanger Steak and Braised Swordfish with Tomatoes, Olives, and Capers; and more "chefy" productions, including Camembert Beignets with Smoked Duck Salad, and Sea Salt-Crusted Pink Snapper with Ice Wine Nage. Sweets, such as Peanut Butter-Chocolate Parfait, Passion Fruit Crêpes Soufflé, and Strawberry-Rhubarb Cobbler are also on hand, as are sections on ingredients and techniques.

Tourondel's recipes cover the usual menu stops but also include interesting formulas for breads and sandwiches, like one made with spicy soft-shell crabs. Though planned for home cooks, and not difficult to execute in themselves, the recipes often require multiple preparations and, therefore, an ingredient array. Readers may also find the recipe headnotes generic or insufficiently forthcoming on technical and other matters (though there are occasional asides called Chef's Tips). These things said, the book, which includes color photos and wine suggestions, offers an interesting and savory collection that many cooks will want to try. --Arthur Boehm

Author: Laurent Tourondel, Michele Scicolone
Hardcover: 286 pages
Company: Wiley (2007-10-15)
ISBN: 0471758833
List Price: $34.95
Amazon Price: $14.32
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Bern's Steak House: Reflections & Recipes from a Remarkable Restaurant

Author: Joyce Lafray
Hardcover: 182 pages
Company: Seaside Publishing (2002-12)
ISBN: 0942084950
List Price: $29.95
Amazon Price: $20.52
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