Steak Lover's Cookbook

I found this cookbook interesting reading because it also includes buying and cutting tips as well as recipes for side dishes.

I bought this book to help me become a better grill chef. I love a steak cooked on my grill. There are tips for how to grill successfully here, especially on page 26 and page 6. There are several notable tips for insuring a great grilling experience, such as the admonition to use Salt on page 40 and 51. I love the composed butter recipe for T-Bone steaks.The book is organized by types of "cuts". It is the uptown cuts that interest me the most. The sections about the T- Bone, Porterhouse, Strip, Rib Eye, and Sirloin. There are recipes for each type of cut. There are many asides in this book that describe the history of and tools used in cooking steaks.I will not comment on the downtown or cross-town recipes because I've not spent much time with them.I cannot help but favorably recommend a book the mentions a personal favorite steak house of mine in Ponder, Texas.

My family loved this cookbook! From Baked Steak to Pot Roast, learn how to cook beef in ways /everyone/ will love. This book does not 'talk down' to you like other 'cookbooks,' but lays out its recipes in a straightforward 'no nonsense' fashion. Like the title suggests, this book is strictly beef, but it covers all different kinds of steak and tells you how to cook it best in plain, 'no nonsense' language. In the back are several scrumptious sounding desserts! I can't wait to try.This book is a must for anyone who wants to learn to do steak right!

This is one of the best steak cookbooks I have seen. The recipes are easy to follow and very delicious! And for anyone who is intimidated by the idea of fixing a great piece of beef, this is the book for you! I feel much more at ease making steak dishes than I ever did before.

This book sizzles. Before we get to steaks, have a whiskey sour. William Rice's splendid cocktail recipe sets the stage for the most fabulous steak recipes you've ever read. Consider this: Asian beef salad, spectacular sirloin, classic steak au poivre and, for those occasional leftovers, steak hash. And wait until you try his side dishes (perhaps a creamy and wonderful potato pie, white gazpacho or a rich and satisfying Hungarian beef soup) and his desserts (bread pudding, maybe, or some old-fashioned strawberry shortcake). Puritans, vegetarians and those addicted to Burger King need not apply--but everyone else will want to devour this book.