From Publishers Weekly
In this first effort, LeFavour begins by covering the basics, including a look at the various cuts, traditional methods of cooking and a list of kitchen essentials. Then she divides her entrees into four geo-flavorful chapters: American, Bistro, Latin and Far East. Porterhouse and T-bone steaks have their say, but LeFavour favors the less expensive cuts, especially skirt, hangar and flank. LeFavour's father owned several restaurants, and she learned through him that recipes are about entire meals, not individual items on a plate. Each of her 56 offerings is a complete pairing of meat plus side dishes. There is Hangar Steak with French Feta, Salsa Verde and Mint-Zucchini Pancakes, and variations on the traditional such as a Cuban-Style Seville Orange–Marinated Skirt Steak with Rum-Glazed Plantains and Black Beans. Her love of intense tastes is made clear via a Strip Steak with Roquefort Butter and a Rib Steak with Anchovy Butter. And a healthy admiration for fat permeates both her heavy cream–laden Mashed Potatoes, and Porn Corn, which consists of sweet corn kernels in a frying pan full of thick-cut bacon. While ingredient lists are easy to read, cooking instructions are crammed into dense paragraphs, which can sometimes interrupt an otherwise happy and carnivorous exploration (Apr.)
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"What a bright, fresh look at steaks! It's great to seehow Cree puts a meal together and encourages home cooks to be more confident with their menu planning. These meals are approachable, tasty, and exciting combinations--the side dishes alone are worth the price of the book. Now I have to go into the kitchen and cook--she's made me hungry for a steak."
, chef/owner of Mustards Grill and author of Big Small Plates
and Mustards Grill
"I've grilled tons of steaks in my life, but I learned many new ideas I can't wait to try from The New Steak. I appreciate Cree's no-nonsense, informative writing and her approach to look-ing at the whole plate, offering side dishes and condiments to match each delicious steak preparation."
, author of The Complete Meat Cookbook
"If someday I get to choose my last meal, my dearest wish will be that Cree would cook it for me. And to be specific, I would ask her to cook one of those fabulous steak recipes of hers. Until that day comes, though, I get to savor this gorgeous, inspiring book."
, author of Eat, Pray, Love