商品簡介
After the success of his last book, Burgers, Chef Paul Gayler turns his attention to another favorite, steak. From such classics as The Ultimate Steak and Fries, well loved choices such as Tournedos Rossini and Beef Wellington to Paul’s own contemporary takes such as Carpaccio-wrapped Buffalo Mozzarella, this collection of steak recipes covers all cuts of steak, to suit any occasion, all the year round. With a selection of delicious sauces and marinades to enhance this most popular of meats, this book will prove invaluable to all aspiring home chefs.
The recipes in this book include Broiled Tenderloin Nicoise, Wood-grilled T-bone Steak, Mediterranean Beef Skewers, pan-fried meat, slow-cooked meat, Szechuan Peppercorn Steak, Rolled Rib of Beef with Walnut, Porcini, and more. The classic steak dishes in this book are held in equal esteem to more old-fashioned dishes whose popularity remain steadfast, such as Cornish Pasties, Steak and Kidney Pie, and Breakfast Steak Hash. 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.
With advice on how to buy and store meat, and the best methods for cooking it, this book is a complete guide on making excellent beef cuts. The book will also tell you how to prepare a perfect Maitre d’hotel butter and Bearnaise sauce, as well as salsas, rubs, and bastes that create tangy, full-flavored dishes.
作者簡介
Paul Gayler is one of the finest of the new generation of chefs. He is executive chef at the prestigious Lanesborough hotel on London’s Hyde Park, where he leads a team of 35 chefs, and oversees a restaurant seating 100 and six banqueting rooms. Paul has 20 years of experience in some of the most respected kitchens and restaurants in Europe, and is well known for being one of the first chefs to create dishes on his a la carte menu specifically catering to vegetarians.
Paul has made numerous appearances on television programs in the UK, and has written ten cookery books to date.
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