Steak Revolution: All Cuts, All Ways―Perfect Every Time

Champ—GOURMAND WORLD COOKBOOK AWARDS

Steak isn't what it used to be!

Take lawn and house steak barbecuing to a totally different measurement. With master tips and deceives on butchering, managing and barbecuing essentials, just as insights regarding various types of steak including butcher's cuts, you'll cook an ideal, succulent steak spot on, without fail. Steak Revolution is an excursion into the brilliant: entire bone-in rib-eye cooked with stew glue and its own delivered fat, holder steak with miscreant's tzatziki, wood-barbecued level iron, Brazilian-style pierced picanha, orange-crushed flame broiled culotte and a hundred additionally enticing, mouth-watering steak plans that will excite the flame broil and that address the consistently rising preference for better—and more reasonable—cuts of steak.

About the Author

ROB FIRING is well known to butchers around Toronto as a steak fanatic. He has written for Publishers Weekly, the Toronto Star and various food blogs, and is the co-author of The Everyday Squash Cook, which was shortlisted for a Taste Canada Award. Rob lives in Toronto.

A cookbook with not only delicious recipes but an extraordinary education about beef, and steaks in particular. --Russman

Steak Revolution: All Cuts, All Ways―Perfect Every Time