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The New Steak: Recipes for a Range of Cuts Plus Savory Sides
 
 
Author
Cree LeFavour.
Publisher Ten Speed  
Format paperback
Product Dimensions 10 x 7.3 x 0.95 inches
ISBN 9781580088909
Pages/Publication Date 200/2008
Daedalus Item Code 23547
This item is not available.
Description
Growing up in her father's restaurants in Aspen and Napa Valley (the Paragon and Rose et LeFavour, respectively), Cree LeFavour developed an abiding love for steak—especially such overlooked but versatile (and reasonably priced) cuts as skirt, flat iron, hangar, and flank. Here she offers a fresh approach to steak entrées with 55 American, bistro, Latin, and Asian-styled recipes (along with side dishes) that use pan-frying, grilling, braising, and wok-frying, 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; and Lemongrass Flank Steak with Broccoli, Snow Peas, and Lotus Root. LeFavour also provides a primer on buying and cooking steak, a pantry section with tips on special ingredients, and advice on building menus.

"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

 
 
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