From Library Journal
Simon is the owner of Omaha Steaks, the well-known mail-order source of high-quality beef, and he and Harrisson are also the authors of The Steaklover's Companion. Their new collection features recipes for beef cuts other than steak, although a few steak recipes did creep in. There are classics like Beef Wellington and more contemporary dishes such as Thai Meatballs with Spicy Peanut Sauce, as well as a few recipes from James Beard, a longtime consultant for Omaha Steaks. Bruce Aidells and Denis Kelly's big The Complete Meat Cookbook (LJ 12/98) includes lots of beef dishes along with recipes for other meats, but beef is America's favorite meat, and larger collections could add Simon and Harrisson's book too.
Copyright 1999 Reed Business Information, Inc.
Book Description
In the follow-up to his very successful The Steaklover's Companion, Omaha Steaks' Frederick Simon teams with coauthor John Harrisson to offer eighty mouthwatering recipes for America's favorite meat: beef.
Beef for All Seasons is designed to make the most of beef in all its forms, all year long. As beef consumption continues to rise in the United States, chefs and home cooks alike seek new ways to coax the most flavor out of today's leaner cuts. Here they will be pleased to discover tempting, innovative recipes for beef tenderloin, tournedos, ground beef, short ribs, brisket, pot roast, sirloin steaks, and much more.
With twenty recipes for each season, and wine suggestions to accompany each meal, the possibilities are practically endless. In addition to time-honored favorites like Mom's Meatloaf and ClassicPot au Feu, Beef for All Seasons offers contemporary dishes from around the world, including Thai Beef Soup with Coconut, Lemongrass, and Noodles; Cuban Ropa Vieja with Fried Plantains and Rice; and Beef and Guinness Pie with Mushrooms and Chestnuts. Adventurous home cooks can travel the food globe with ingredients from their local supermarkets, using techniques that are never too difficult for the average home cook to master. Each chapter also contains recipes for such special occasions as a Fourth of July backyard barbecue and breakfast in bed on Mother's Day.
With thirty full-color photographs by James Beard Award winner Tim Turner and a foreword by celebrated chef and cookbook author Mark Miller, Beef for All Seasons is sure to be a hit, and a welcome resource for those of us looking for new ways to enjoy an old favorite.
