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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Review
"John Torode has just completed a pleasantly simple no-frills guide to beef that is just as accessible to Americans as it is to our British cousins. Informative without the snobbery, it is a real book with a purpose--explaining more about the great Bovine beast and making it easy for the layman to appreciate. It's amazing that it has taken so long for a comprehensive book to be published. Bravo John!" -- John Besh, Chef of Restaurant August, named Best Chef of the Southeast by the James Beard Foundation in 2006
Review
John Torode has taken a grand domestic beast (beef) and broken down the key elements to choosing, cutting and cooking it in the best possible ways. In Beef, John answers all your questions and then gently guides you through the techniques to render your beef dishes perfectly cooked. Using time-tested recipes from around the world, John easily turns a big subject into a fantastic collection of cookable dishes for your home.
"Few chefs know and love their beef like John Torode. Now he's written a book that cuts through the bull and gives home cooks the confidence to find the best beef and do it full justice in the kitchen. A rare book and very well done!"
"Few chefs know and love their beef like John Torode. Now he's written a book that cuts through the bull and gives home cooks the confidence to find the best beef and do it full justice in the kitchen. A rare book and very well done!"
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Most Helpful Customer Reviews
3 of 4 people found the following review helpful:
3.0 out of 5 stars
A rare cookbook,
This review is from: Beef: And Other Bovine Matters (Hardcover)
John Torode's `Beef' gives information about, of course, beef - advice on how to buy it, where it comes from, meaning the different breeds of cattle. He includes beef sources, telephone numbers and web sites, but gives no ratings of them other than which have grass fed beef. He diagrams beef cuts and where on the animal they come from.
Many of his recipes are not the basic ordinary ones and some of his ingredients are not the run of the mill either, such as palm sugar and sweetbreads; but if you want to try something different then this might be the book for you. There is advice on how to cook a great steak, especially if you would like them to taste like those you get when you eat out and how to make a good burger or roast and do beef on a spit. His recipes include; stocks, soups and gravy, (try his onion gravy, it's easy and fantastic!). Other recipes include; carpaccio, salads, snacks, pasta and rice, pies, stews and braises, corned beef, bresaola, pastrami, steaks, veal, offal and sweets (desserts). I would say this book is good for serious cooks or those who want to be as least as far as beef is concerned.
1 of 2 people found the following review helpful:
1.0 out of 5 stars
Just a recipe collection,
By
This review is from: Beef: And Other Bovine Matters (Hardcover)
For a book specialising on one ingredient (in this case beef) one should expect a bit more than a collection of recipes. I would have likes to see an insightful discussion of different cuts of beef, different breeds of cattle and how taste changes, different cuts in different countries, different aging and feeding practices, etc. The book has a couple of pages on these topic but they are very superficial.
There is nothing wrong with the recipes, but equally good recipes can be found in any general cookbook. So I cannot recommend this book. However, I would say it is a good present to a guy who doesn't like cooking but loves beef.
0 of 1 people found the following review helpful:
5.0 out of 5 stars
A winning presentation for any cookbook collection,
By Midwest Book Review (Oregon, WI USA) - See all my reviews
This review is from: Beef: And Other Bovine Matters (Hardcover)
Jason Lowe's lovely color photos of completed dishes embellish BEEF AND OTHER BOVINE MATTERS, a meaty presentation from a chef and restaurateurs who provides not just a cookbook of beef dishes, but insights on the history and importance of beef cattle breeds and usage. From roasts and steaks to unusual dishes such as 'T-Bone Steak with Turnip and Mustard Gratin', this is a winning presentation for any cookbook collection.
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