Beef: And Other Bovine Matters

Front Cover
Taunton Press, 2009 - Cooking - 255 pages
Beef lovers everywhere will rely on the wide range of recipes that feature Americas favorite passion: beef! In this meaty book, the author gives us every which way to cook with beef, and the multitude of tasty, global recipes ranges from the staple pies and stews of peasant cooking to the melt-in-the mouth delicacies of haute cuisine. Torode also gives the history and importance of great and rare breeds, butchers recommended cuts, and true head-to-tail eating. With his passion for the subject, the recipes are straight from the heart -- down to earth, tasty, and easy to make, including roasts, steaks, and hamburgers, as well as Italian, French, and Thai specialties. Beef tells it how it is and is sure to become a trusty stalwart in the kitchen.
 

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User Review  - helmswoman - Borders

Maybe it's the fact that the author is an Aussie running a restaurant in the UK, but how a book that claims to celebrate the glories of beef can completely ignore short ribs is mystifying. It's one of ... Read full review

Beef: And Other Bovine Matters

User Review  - Not Available - Book Verdict

Torode, chef of Smiths of Smithfield, located in a historic London market, says that he was "already well into [his] love affair with all things beef" when he opened the restaurant nine years ago ... Read full review

Selected pages

Contents

STOCKS SOUPS GRAVY
21
CARPACCIO
35
SALADS SNACKS
51
PASTA RICE
79
PIES STEWS BRAISES
97
STEAKS BIG HUNKS
125
CORNED BEEF BRESAOLA PASTRAMI
165
VEAL
187
OFFAL
213
SWEET
235
INDEX
250
BEEF SOURCES
254
ACKNOWLEDGMENTS
255
Copyright

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About the author (2009)

John Torode was born in Australia and moved to London in 1990. He worked at several leading restaurants before becoming Chef at Mezzo.

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