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Overview
From picking out the right cut to selecting seasonings, chef Sonia Stevenson shows the reader how to prepare the tastiest, most mouthwatering steak. The recipes come from around the world, from Japanese-style skewers to French planksteak, among many other flavorful suggestions. Covers different ways to "dress up" a steak using marinades, garnishes, broths, and sauces. Grilled, broiled, panfried, stuffed, or marinated, steaks prepared from Prime Cuts will be sure hits in the dining room.
-- A new generation of steak connoisseurs is cropping up in trendsetting areas across the United States -- the same people who have rediscovered cigars, martinis, and swing music
-- An increasing number of mail-order and catalog companies are offering meat by mail -- from Omaha Steaks to Williams-Sonoma and many other upscale purveyors of fine foods
-- A terrific gift book for cooks and steak lovers
-- A new generation of steak connoisseurs is cropping up in trendsetting areas across the United States -- the same people who have rediscovered cigars, martinis, and swing music
-- An increasing number of mail-order and catalog companies are offering meat by mail -- from Omaha Steaks to Williams-Sonoma and many other upscale purveyors of fine foods
-- A terrific gift book for cooks and steak lovers
| ISBN-13 | 9780809224418 |
|---|---|
| ISBN-10 | 0809224410 |
| Weight | 1.45 Pounds |
| Dimensions | 8.75 x 0.75 x 11.00 In |
| List Price | $24.95 |
| Edition | 1st Edition |
| Format | Paperback |
|---|---|
| Pages | 160 pages |
| Publisher | McGraw-Hill |
| Published On | 2000-05-01 |
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West Coast Bookseller
Moorpark, CA, USA
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Santa Clarita, CA, USA
Access codes and supplements are not guaranteed with used items. May be an ex-library book.
Free delivery by: 30 Mar 2026