Beef on the bone is back and T-Bone steaks and rib roasts are once again on the menu. Prime Cuts celebrates what has to be one of the world's most popular meats -- beef. With over 100 classic international recipes, Prime Cuts offers a welcome tribute to what has to be one of the world's most popular meats -- beef. Rare, medium or well-done -- we all know how we like our steak. Cooked properly it will melt in the mouth, and then is very hard to beat. This book has recipes for everything from the classic T-Bone to the delicate filet mignon. And if kebabs, hamburgers and meatballs are more your style, there are lots of ideas for new ways to enjoy them. Then there are the classics such as Boeuf en croute, Beef carpaccio and Steak with onion gravy and Yorkshire pudding. The recipes cover a wide range of cooking methods, as well as a huge variety of traditional and exotic ingredients. There are additional suggestions for basic stocks, classic sauces and garnishes, together with instructions for serving them. With advice on cooking times and an introduction categorising the different cuts of beef and how they are best cooked, this is an indispensable cookbook for lovers of great British beef.

Prime Cuts: The Last Word in Beef

Cookbooks, Food & Wine

Sonia Stevenson

Cooking by Ingredient

HARPER/COLLINS

East & South-East: Easy Recipes from China, Japan and South-east Asia

Clare, Ferguson

elsa-petersen-schepelern

Fiona Smith

RYLAND, PETERS & SMALL

Roasts

Ryland, Peters & Small Ltd.

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Books by Sonia Stevenson