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The New Steak: Recipes for a Range of Cuts plus Savory Sides Paperback – April 1, 2008


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The New Steak: Recipes for a Range of Cuts plus Savory Sides + Poulet: More Than 50 Remarkable Recipes That Exalt the Honest Chicken + Fish: 54 Seafood Feasts
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Product Details

  • Paperback: 208 pages
  • Publisher: Ten Speed Press (April 1, 2008)
  • Language: English
  • ISBN-10: 1580088902
  • ISBN-13: 978-1580088909
  • Product Dimensions: 7.4 x 0.9 x 10 inches
  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #648,321 in Books (See Top 100 in Books)

Editorial Reviews

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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Review

"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."
--Cindy Pawlcyn, 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."
--Bruce Aidells, 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."
--Elizabeth Gilbert, author of Eat, Pray, Love

Customer Reviews

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Every recipe I've tried has been mouth-wateringly good.
W. Maite
I highly recommend this book to anyone who is bored with the same old t-bone and baked potato.
Lena Smith
I didn't expect a "steak" book to include all these amazing side dishes.
MARY H

Most Helpful Customer Reviews

8 of 8 people found the following review helpful By Walter on April 26, 2008
Format: Paperback Verified Purchase
I love this cookbook! It has great simple BBQ recipes and the Truck Tacos alone are worth the book. The recipes are not just steak, but great combinations of meat, starch and greens. Lots of meals for the summer and summer parties.
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6 of 6 people found the following review helpful By MARY H on May 30, 2008
Format: Paperback
I love this book!! The best part are all the side dishes -- it's so great to find something else to put on the plate besides a plain old baked potato and veggie. Some of them are simple and some are really exotic but so far they've all been spectacular!! I bought this book looking for ways to flavor up our weekend steak on the grill nights because my husband likes his steak cooked past well done. I didn't expect a "steak" book to include all these amazing side dishes. I love it, highly recommended!!!!!!
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3 of 3 people found the following review helpful By Catherine Smith on June 1, 2008
Format: Paperback
This book is a gem, a collection of great offerings in a lovely package. The fine writing is a major treat, too. We've been giving Cree LeFavour's cookbook "The New Steak" to everyone for birthdays and other occasions. One friend announced that he had taken it to be to read before falling asleep, so that he could savor the recipes, enjoy the photos, appreciate the excellent writing and perhaps influence his dreams. For us, it's the best new cookbook in a very long time. We give it top marks.
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1 of 1 people found the following review helpful By The photo book: "Vacant Eden" on December 21, 2013
Format: Paperback Verified Purchase
We love this series of three books by tLeFavour, see the Fish and Poulet (chicken) books too. We cook at home all the time and these books are very informative. This book really has opened up our vocabulary and culinary experiences with many different cuts of meat beyond the old definition of a steak. The author has researched the subject well and adds to this with several great and easy recipes.
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Format: Paperback Verified Purchase
I saw this book at the Ferry Building Market in San Francisco and just couldn't get it out of my mind, so I eventually ordered it from Amazon. In fact, I ordered two - to give one as a gift. Every recipe I've tried has been mouth-wateringly good. Of the many excellent recipes for Bolognese Sauce I've tried in my life, the one in this book, made with dried porcini, skirt steak, ground pork and pancetta, is, hand's down, the best Bolognese I've ever made. So good, in fact, that I could eat it alone, but also delicious over papardelle as I confess to not having made the accompanying Homemade Noodles. I completely concur with an earlier reviewer who raved about the side dishes, which are inventive and very tasty to serve on their own, and I am enamored of the flavorful marinades and intense complexity that layer the flavors of many of the dishes.

This is one of those books to cook your way through from beginning to end so you miss a single morsel of the deliciousness it contains. A trip through this book is definitely a culinary adventure worth taking.
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