Here's a hardcover cookbook titled....
The Steaklover's Companion
Written by Frederick J. Simon. Copyright 1997, First Edition, 194 pages. Cookbook is in very good used condition. Dust jacket shows some wear. RETAIL VALUE $20.00!
170 savory recipes from America's greatest chefs (like Bobby Flay, Mark Miller, Paul Prudhomme, Bradley Ogden, Michael Lomonaco, Douglas Rodriguez, Stephan Pyles, and Susanna Foo.)
With recipes that include: Tenderloin Tips Braised in Samuel Adams Ale with Hot Maple Mustard and Corn Bread, The "21" Club Burgers, Grilled Filet Mignon Steaks with Pomegranates and Red Bell Pepper Polenta, Kansas City Steak Soup with Corn Pudding, Pan-Broiled Steaks with Barley Pilaf and Whiskey Sauce, Beef Medallions with Wilted Collard Greens and Tobacco Onion Rings, Pecan Cold-Smoked Strip Steaks with Carolina BBQ Sauce and Green Tomato Grits, Jerked Rib-eye Steaks with Yuca Chips and Habanero Sauce, Skirt Steak with Red Wine Mojo and Orange Salsa, Mesquite-Grilled Rib-eye Cowboy Steaks with Black Bean Rellenos and Pico de Gallo Salsa, Pan-Seared Strip Steaks with Chipotle Butter and Twice-Baked Potatoes, Parker Ranch Filet Mignon with Pan-Crisped Maui Onions and Honey-Mustard Sauce, Peppered Steaks Flamed with Brandy, Canton Beef with Stir-Fried Vegetables and Mango, Cuban Breaded Steaks with Red Beans and Rice AND MANY, MANY MORE!
A veritable beef bible on how to select, cut, store, and prepare steaks, this ultimate carnivore's cookbook features recipes from America's most renowned chefs and is backed by the authority and experience of Omaha Steaks. Celebrating the many different ways beef can be prepared, "The Steaklover's Companion" gives meat eaters a taste of the unique flavors of the different regions of the country. Beautifully designed, featuring 170 delicious recipes and 50 luscious four-color photographs, and packed with invaluable tips on choosing, preparing, and storing beef, this is truly the ultimate steaklover's companion.
The Steaklover's Companion is organized by region, taking readers on a cook's tour of the United States and beyond, from the Philadelphia Cheesesteaks of the Northeast to the Kansas City strip steaks of the Midwest to the Steak Fajitas with Black Beans of the Southwest to the Beef Teriyaki of Japan.
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