The New American Steakhouse Cookbook: It's Not Just Meat and Potatoes Anymore (Hardcover)

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Editorial Reviews

From Publishers Weekly

The chef at three popular Manhattan steakhouses, Walzog aims to dispel the "utter predictability" of most such venues by endowing his sides, fish, poultry and meats other than beef with big flavors. This ambition, of course, can require plenty of time for the home cook to make such hors d'oeuvres as Seafood Cocktail with Three Relishes or Warm Crabmeat Tartlets with Spicy Dijon Cream. But Walzog's professional familiarity with the grill does allow him to perfect some time-efficient techniques for such dishes as Grilled Long Island Duck Breast with Charred Tomato-Smoked Chile Sauce and Taleggio Cheese, and Seaweed-Steamed Maine Lobster and Grilled Corn on the Cob. Steaks, naturally, receive ample attention, and Walzog includes tips on buying them and on seasoning the beef before tossing it on the grill. He uses oil, salt and pepper only, eschewing flavorful rubs or marinades that obscure the meat's taste (though an inspiring chapter covers condiments and sauces like Mango-Cumin Cream for shrimp or lobster and a more traditional Steakhouse Sauce). Helping the cook are pointers in many of the recipes indicating which elements can be prepared in advance. This is an appealing mix of expected and unusual fare. Photos. Agent, Angela Miller. (Apr. 12)
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Review

Advance Praise for The New American Steakhouse Cookbook

“This book teaches home cooks to revitalize their own steak dinners the same way David Walzog has updated the genre in his highly successful restaurants. With his own modernized renditions of classic starters and sides, he breathes new life into one of the most American of all dining experiences.”

—Alfred Portale, chef of Gotham Bar and Grill and author of Simple Pleasures


"David Walzog is a smart guy and really good cook. This book lifts standard steakhouse fare to a thoughtful and yet easy to make, superior level. His sexy steak, sauces, and side dishes are simple to make at home but taste as delicious as they do in his restaurants."

—Mario Batali, chef-owner of Babbo and author of Simple Italian Food



“David Walzog knows steak like nobody else.”

—Michael Jordan

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Product Details

• Hardcover: 224 pages
• Publisher: Broadway (April 26, 2005)
• Language: English
• ISBN-10: 0767919432
• ISBN-13: 978-0767919432
• Product Dimensions: 9.2 x 7.4 x 0.8 inches
• Shipping Weight: 1.7 pounds
• Average Customer Review: No customer reviews yet. Be the first.
• Amazon.com Sales Rank: #318,241 in Books (See Bestsellers in Books)

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