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New American Steakhouse Cookbook : It's Not Just Meat and Potatoes Anymore by David Walzog and Andrew Friedman (2005, Hardcover)

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Product Identifiers

PublisherBroadway Books

ISBN-100767919432

ISBN-139780767919432

eBay Product ID (ePID)43115573

Product Key Features

Book TitleNew American Steakhouse Cookbook : It's Not Just Meat and Potatoes Anymore

Number of Pages224 Pages

LanguageEnglish

Publication Year2005

TopicRegional & Ethnic / American / General, Specific Ingredients / Meat

IllustratorYes

GenreCooking

AuthorDavid Walzog, Andrew Friedman

FormatHardcover

Dimensions

Item Height0.8 in

Item Weight28.3 Oz

Item Length7.5 in

Item Width9.5 in

Additional Product Features

Intended AudienceTrade

LCCN2004-057050

TitleLeadingThe

Dewey Edition22

ReviewsAdvance Praise forThe New American Steakhouse Cookbook "This book teaches home cooks to revitalize their own steak dinners the same way David Walzog has updated the genre in his highly successful restaurants. With his own modernized renditions of classic starters and sides, he breathes new life into one of the most American of all dining experiences." -Alfred Portale, chef of Gotham Bar and Grill and author ofSimple Pleasures "David Walzog is a smart guy and really good cook. This book lifts standard steakhouse fare to a thoughtful and yet easy to make, superior level. His sexy steak, sauces, and side dishes are simple to make at home but taste as delicious as they do in his restaurants." -Mario Batali, chef-owner of Babbo and author ofSimple Italian Food "David Walzog knows steak like nobody else." -Michael Jordan

Dewey Decimal641.5973

SynopsisNew York City's best-known steakhouse chef brings restaurant-caliber cooking to the home kitchen with his creative spin on America's classic cuisine, featuring a wide array of seafood, chicken, steaks, and chops, plus a host of scene-stealing appetizers, side dishes, drinks, and desserts. When David Walzog opened the doors to the first of his three New York steakhouses in 1998, he sought to update an American institution. By applying the principles of New American cuisine--with all its creativity and fresh-from-the-farm flavor--he reinvented the steakhouse. Now, in 125 favorite recipes, the celebrated chef invites you to duplicate his modern steakhouse meals at home. "The New American Steakhouse Cookbook tackles every element of a meal, starting with flavor-packed hors d'oeuvres like Whipped Garlic Goat Cheese and Sherried Tomatoes on Cheese Crisps; Moroccan Spiced Lamb Chops; and Steamed Peel-and-Eat Shrimp. Salads and small plates (Baked Crabmeat Gratin; Sliced Beefsteak Tomatoes and Sweet Onions with Fresh Herbs and Blue-Cheese Croutons) and soups (Chilled Yellow Tomato Gazpacho; Green Lentil Soup with Grilled Country Ham) also make impressive starters. Walzog's main dishes prove that "steakhouse" doesn't just mean steak, with other hearty dishes such as Barbecue-Braised Beef Short Ribs; Marinated Skirt Steak; Beef Tenderloin Kebobs; Cider and Stout Roasted Pork Shoulder; Grilled Salmon Steaks with Buttered Leeks and Shitake Mushrooms; and Lemon-Pepper Marinated Chicken with Grilled Asparagus. This steakhouse specialist teaches you everything you need to know about buying, preparing, and cooking steak, as well. You can choose side dishes from such irresistiblepossibilities as Black Truffle Creamed Spinach, Gruyere Potato Gratin, and Toasted Barley Risotto with Mushrooms and Thyme. Recipes for steakhouse sauces and condiments like Stilton Cheese Sauce, Red Onion Compote, and Smoked Chile

LC Classification NumberTX715.W2375 2005