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Overview
Marrying simplicity and succulence, steak is a food everyone can understand, and one of the very few to inspire genuine craving. Steak is William Rice's avocation, his passion, and he's researched different preparations and flavors of steak from all over the world. A collection of over 140 recipes, steak lover's cookbook is divided between fancy uptown cuts (e.g., tenderloins, porterhouses, ribs) and the plainer but just as tasty downtown cuts (skirt, chuck, flank, round). It includes the Best-Ever recipe for each type, plus dozens of inviting alternatives, not to mention Steak Fries, Outrageous Onion Rings, and Mississippi Mud Pie. It's a steakhouse at home.
84,000 copies in print.
Editorials
New York Times Book Review
One of the feistiest authors of the season is William Rice, the veteran food writer who, in this day of demonized red meat, nevertheless presents us with his Steak Lover's Cookbook. Steak today, he asserts, has become the "forbidden fruit." Images of prime meat dance in his head...Mr. Rice's book comes with all the trimmings: referrals to steak restaurants around the country, historical discussion and even suggestions on what to serve before the steak...It's retro, of course, and it's sybaritic, too, without apology.Publishers Weekly -
Succulent, sizzling, sublimely delicious -- for eating bliss there's nothing like steak. And for William Rice, finding the perfect steak has become a passion. Now the results of his search are served up in the essential steak lover's companion, with over 140 recipes for perfectly cooked steaks, from craving to carving, plus the starters, the sauces, the sides, the desserts, the wines. And steak talk, too.A steak lover, food writer, and journalist for over 30 years, William Rice tasted his first real thick and juicy steakhouse steak in college -- and he's been chasing steaks ever since, from America's legendary steakhouses to the tappen yaki rooms of Japanese restaurants, to Florence, Italy, for the famous Fiorentina. He and his wife live in Chicago, where he is the food and wine columnist of the Chicago Tribune.
Rump. Loin. Skirt. Hoof. Chuck. Flank.Butt. Sometimes it's hard to tell whether food journalist Rice gets greater pleasure from writing these meaty monosyllables or from eating the cuts of beef they name...Rice offers solid, simple recipes for every part of the cow, from an elegant steak au poivre ('The True Steak,' made with filet mignon) to Chicken-Friend Cube Steak with Pan Gravy...With sidenotes on favored steakhouses, shopping tips, and ample cow lore, this cookbook offers plenty for both the casual and the committed carnivore to chew on.