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Lean and tender steak! What could be more delicious if beautifully cooked? The versatility of one of our favourite meats is fully explored by one of Europe’s finest chefs so that you can learn from his expertise and experience. It is not only the secrets of grilling a perfect steak that Paul Gayler reveals, but also recipes for pan fried and slow cooked meat such as Sechuan Peppercorn Steak, Bistecca alla Pizzaiola and Braised Beef Bourguignon. The chapter on classic roasts includes Rolled Rib of Beef with Walnut, Porcini and Raisin Stuffing and Stuffed Fillet with Pecorino and Rosemary Pesto. And these classic steak dishes are held in equal esteem to those whose popularity remain steadfast, such as Cornish pasties, Steak and Kidney Pie, and Breakfast Hash Steak. There are over 75 dishes using different cuts of beef: easy starters and snacks, classic roasts and grills. These include dishes for all seasons, from salads to stews, family barbecues to gourmet meals. Paul advises on what cuts of steak to buy, how to store it, and the best cooking methods. Then there are dozens of traditional sauces that provide the perfect accompaniment to a good steak; and marinades that can enhance the flavour of good meat or tenderise the less expensive cuts. This book will tell you how to prepare a perfect Maître d’hôtel butter and Béarnaise sauce, as well as salsas, rubs and bastes that create tangy, full flavoured dishes.
Buchkauf
Steak, Paul Gayler
- Sprache
- Erscheinungsdatum
- 2006
- Einband
- (Hardcover)
Keiner hat bisher bewertet.
- Titel
- Steak
- Untertitel
- From T-Bone Steak to Thai Beaf Salad
- Sprache
- Englisch
- Autor*innen
- Paul Gayler
- Verlag
- Jacqui Small
- Erscheinungsdatum
- 2006
- Einband
- Hardcover
- Seitenzahl
- 144
- ISBN10
- 1903221420
- ISBN13
- 9781903221426
- Reihe
- Kategorien
- Schlagwörter
- Fleisch
- Beschreibung
- Lean and tender steak! What could be more delicious if beautifully cooked? The versatility of one of our favourite meats is fully explored by one of Europe’s finest chefs so that you can learn from his expertise and experience. It is not only the secrets of grilling a perfect steak that Paul Gayler reveals, but also recipes for pan fried and slow cooked meat such as Sechuan Peppercorn Steak, Bistecca alla Pizzaiola and Braised Beef Bourguignon. The chapter on classic roasts includes Rolled Rib of Beef with Walnut, Porcini and Raisin Stuffing and Stuffed Fillet with Pecorino and Rosemary Pesto. And these classic steak dishes are held in equal esteem to those whose popularity remain steadfast, such as Cornish pasties, Steak and Kidney Pie, and Breakfast Hash Steak. There are over 75 dishes using different cuts of beef: easy starters and snacks, classic roasts and grills. These include dishes for all seasons, from salads to stews, family barbecues to gourmet meals. Paul advises on what cuts of steak to buy, how to store it, and the best cooking methods. Then there are dozens of traditional sauces that provide the perfect accompaniment to a good steak; and marinades that can enhance the flavour of good meat or tenderise the less expensive cuts. This book will tell you how to prepare a perfect Maître d’hôtel butter and Béarnaise sauce, as well as salsas, rubs and bastes that create tangy, full flavoured dishes.