Steak Lover’s Cookbook
Steak Lover’s Cookbook
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.When Bill Rice, a food writer for the Chicago Tribune, talks about steak, the writing is surprisingly hard to follow. This may be due, in part, to the fussy layout in this Steak Lover’s Cookbook. The publisher often crams sentences together with barely space for a period between them. But when Rice gets past “uptown” and “downtown” cuts of steak, simply defined as more and less costly choices, and moves on to recipes, the book catches fire. Steak Broiled in a Salt Crust, and Sliced T-bone with Asian-Flavored Watercress are creative yet sensible ways to do more than just grill a steak. Rice inc
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