Description
This book offers 25 famous steak recipes, including beef Wellington and carpaccio served at Harry’s Bar, along with ideas for enjoying a juicy steak with golden fries and homemade béarnaise sauce or crusty bread for soaking up the juices. It also provides information about the animals from which steak meat comes and the butchering of meat at slaughterhouses. The author shares practical techniques for preparing meat, gathered through numerous interviews with breeders, butchers and renowned chefs at famous restaurants in New York, Paris and Belgium. The book is in Czech.
Information
Author: Polman Marcus
Language: Czech
Publication date: March 1, 2014
Manufacturer: Nakladatelství SLOVART s. r. o.
Genres: Meat, grilling, steaks, Books, Non-fiction literature, Cookbooks and beverages
Type: Hardcover book
Pages: 176
ISBN/EAN: 9788073918026