Morton's Stake Bible.Morton's Stake Bible Klaus Fritsch & Mary Goodbody Clarkson Potter Publishers c/o The Crown Publishing Group 1745 Broadway, #B1, NY, NY 10019 www.randomhouse.com 1400097944 $30.00 1-800-726-0600 Klaus Fritsch is the co-founder and executive chef of Morton's Steakhouse and an acknowledged expert on the proper preparation and presentation of all manner of steaks. In Morton's Stake Bible: Recipes & Lore From The Legendary Steakhouse, Fritsch (with the help of nationally prominent food writer, consultant, and cookbook editor Mary Goodbody) has compiled one of the very best recipe collections for dishes that would be as welcome as they are easy to prepare in any American kitchen or on any backyard grill. With introductory chapters on "How to Cook Lie a Steakhouse" and "Cocktails and the Food We Eat with Them", these thoroughly "kitchen cook friendly" recipes are organized into chapters devoted to Appetizers; Salads and Soups; Steak: Our Feature Presentation; Other Steakhouse Favorites; Side Dishes; Desserts; Sauces, Dressings, and Condiments. From a Sloe Gin Fizz; Sea Scallops Wrapped with Bacon; Salad Nicoise with Pan-Seared Tuna; and Velvet Lobster Bisque bisque 1 n. 1. a. A rich, creamy soup made from meat, fish, or shellfish. b. A thick cream soup made of puréed vegetables. 2. Ice cream mixed with crushed macaroons or nuts. ; to Shrimp Alexander with Beurre Blanc; Morton's Legendary Chocolate Cake; Cold Grand Marnier Souffle souffle /souf·fle/ (soo´f'l) a soft, blowing auscultatory sound. cardiac souffle any cardiac or vascular murmur of a blowing quality. ; and Apricot Chutney chut·ney n. A pungent relish made of fruits, spices, and herbs. [Hindi ca  n , Morton's Stake Bible proves itself to be so much more than just another steak book. But it cannot be denied that the heart and soul of this outstanding culinary collection are the recipes that offer such mouth-watering mouth·wa·ter·ing or mouth-wa·ter·ing adj. Appealing to the sense of taste; appetizing: the mouthwatering aroma of a baking pie. Adj. 1. fare as the Porterhouse Steak; New York Strip Noun 1. New York strip - steak from upper part of the short loin strip steak beefsteak - a beef steak usually cooked by broiling Steak; Filet Mignon; Beef Filet Diane; Cajun Ribeye Steak; Kansas City Bon-In Strip Steak; T-Bone Steak; Steak au Poivre steak au poiv·re n. pl. steaks au poivre Steak studded with coarsely ground pepper before cooking and often flambéed with cognac. ; and Beef Filet Oskar. If you want elegant dining for that very special occasion, then add Morton's Stake Bible to your collection! |
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