FIRST EDITION. Hardcover in DJ in Good Condition
A perfectly grilled tender steak, moist roasted turkey with all the fixings, the rich flavor of a leg of lamb -- food fashions come and go, but at the end of the day the vast majority of people love a real meal with something meaty as the centerpiece. Now there is a cookbook devoted to these simply delicious main dishes, accompanied by the perfect sides. Omaha Steaks, purveyors of high quality meats and books (Omaha Steaks Let's Grill/Potter/Spring 2001), presents meat-lovers with the ultimate collection of recipes for beef, veal, pork, lamb, venison and game, and poultry.Veteran cookbook author John Harrisson and the experts at Omaha Steaks present a flawless selection of sophisticated dishes with a variety of international flavors. Drawing from Mediterranean, French, American, Italian, Greek, Caribbean, Latin, African and Asian cuisines, this is truly a comprehensive collection of the most contemporary and delicious ways to prepare meat. And from veal chops to sirloin steaks to quail, innovative recipes showcase a wide variety of cuts (and may even introduce some readers to ostrich, buffalo or elk.)
Beyond the traditional meat-lover's steak dinner, Omaha Steaks Meat's dishes range from Tapenade-Stuffed Tournedos with Ratatouille and Parsley Couscous, to Cornbread Crusted Veal Chops with Tomatillo and Ancho Chile Salsa, to Chinese-Style Hoisin Pork Ribs with Vegetable Chow Mein. Partnered with recipes for creative side dishes, each meat dish becomes a complete and inspired meal.
Additionally, Omaha Steaks Meat's reader will find engaging head notes, an instructive introduction on cooking meat, as well as sections on cooking techniques and a glossary of terms.
A true compendium of meat entrees, Omaha Steaks Meat is a compelling reason to create a memorable meal.