内容説明
Beef on the bone is back and T-Bone steaks and rib roasts are once again on the menu. Prime Cuts celebrates what has to be one of the world's most popular meats -- beef. With over 100 classic international recipes, Prime Cuts offers a welcome tribute to what has to be one of the world's most popular meats -- beef. Rare, medium or well-done -- we all know how we like our steak. Cooked properly it will melt in the mouth, and then is very hard to beat. This book has recipes for everything from the classic T-Bone to the delicate filet mignon. And if kebabs, hamburgers and meatballs are more your style, there are lots of ideas for new ways to enjoy them. Then there are the classics such as Boeuf en croute, Beef carpaccio and Steak with onion gravy and Yorkshire pudding. The recipes cover a wide range of cooking methods, as well as a huge variety of traditional and exotic ingredients. There are additional suggestions for basic stocks, classic sauces and garnishes, together with instructions for serving them. With advice on cooking times and an introduction categorising the different cuts of beef and how they are best cooked, this is an indispensable cookbook for lovers of great British beef.
Amazon.co.uk
Prime Cuts is an interesting, attractive and useful book, if in some ways also rather a puzzling one. It deals with beef, covering the different cuts and the best ways of cooking them; and giving over 100 recipes. Many are European classics, such as Steak au Poivre, Carpetbag Steak, Boeuf en Croute and Carpaccio. Others refer to traditions from further afield: Caribbean Steak uses a garnish of pawpaw, mango, banana and sweet potato; Chinese Beef Rolls enclose a stuffing of ginger, Char Siu Pork and Edam cheese; Malay Steak with Coconut-Peanut Sauce coats the steak in the spicy sauce before frying it to a crisp crust. As these last may suggest, the overall approach of the book is eclectic, its engagement with Asian cuisines, in particular, not overly concerned with the rigours of authenticity--fine when the results are as tasty as they are here. The puzzle concerns the author, Sonia Stevenson, who somehow seems rather incidental to the project. Formerly one of the most highly regarded restaurant chefs in Britain, and a teacher of some repute, her presence at the helm of this rather unfocused, even slightly ragbag collection of recipes is not altogether easy to understand. Well illustrated, though, and with photo-sequences of Stevenson preparing some of the dishes,
Prime Cuts will please many cooks. --
Robin Davidson
