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The New Steak : Recipes for a Range of Cuts Plus Savory Sides (Paperback)
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LeFavour shares convenient recipes for all-American bistro Far East and Latin meals that are big on taste convenience and value. Using fresh ingredients and a variety of methods these recipes teach novices as well as experienced cooks how to cook steaks well. 55 steaks with tantalizing sides for any occasion Cree LeFavour loves steak--especially those often overlooked but versatile (and reasonably priced) cuts such as skirt flat iron hangar and flank. In The New Steak Cree LeFavour offers a fresh approach to steak entrees with recipes for American bistro Latin and Asian meals that are big on taste and quick to the table. Using a range of ingredients and a variety of methods--pan-frying grilling braising and wok-frying--these recipes teach cooks of any skill level how to prepare the perfect steak including: Shallot and Sherry Vinegar Marinated Flank Steak with Sauteed Wild Mushrooms and Robinson Bar Potatoes Caribbean Spice Paste Rubbed Top Sirloin with Lime-Cilantro Crema and Red Beans and Rice Triple Sage T-Bone: Sage Butter Fried Sage Leaves and Scattered Fresh Sage with Roasted Tomatoes Lemongrass Flank Steak with Broccoli Snow Peas and Lotus Root Featuring a primer on buying and cooking steak a pantry section with tips on special ingredients and advice on building menus The New Steak provides a stunning array of recipes sure to delight any carnivore.
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