'Beef' : and other bovine matters / John Torode ; photographs by Jason Lowe.

ISBN:

9781600851261

Title:

Author:

Torode, John.

Personal Author:

Torode, John.

Publication Information:

Newtown, Conn. : Taunton Press, 2009.

Physical Description:

viii, 255 p. (some folded) : col. ill. ; 26 cm.

General Note:

Includes index.

Includes chart of beef cuts on reverse of dust jacket.

First published: London : Quadrille, 2008.

Donated by Luke Howes in 2013.

Contents:

Machine derived contents note: 6 Introduction -- 20 Stocks, Soups & Gravy -- 34 Carpaccio -- 50 Salads & Snacks -- 78 Pasta & Rice -- 96 Pies, Stews & Braises -- 124 Steaks & Big Hunks -- 164 Corned Beef, Bresaola & Pastrami -- 186 Veal -- 212 Offal -- 234 Sweet -- 250 Butchers -- 252 Index -- 256 Acknowledgments.

Subject Term:

Cooking (Beef)

Added Author:

Lowe, Jason.

Format:

Books

Electronic Access:

Table of contents only http://www.loc.gov/catdir/toc/ecip0826/2008036515.html
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy1004/2008036515-b.html

Publication Date:

2009

Publication Information:

Newtown, Conn. : Taunton Press, 2009.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
ARC 641.662 TOR	Archive Collection	1	Archive Collection	Searching... Unknown

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Summary

Beef lovers everywhere will rely on the wide range of recipes that feature Americas favorite passion: beef! In this meaty book, the author gives us every which way to cook with beef, and the multitude of tasty, global recipes ranges from the staple pies and stews of peasant cooking to the melt-in-the mouth delicacies of haute cuisine. Torode also gives the history and importance of great and rare breeds, butchers recommended cuts, and true head-to-tail eating. With his passion for the subject, the recipes are straight from the heart -- down to earth, tasty, and easy to make, including roasts, steaks, and hamburgers, as well as Italian, French, and Thai specialties. Beef tells it how it is and is sure to become a trusty stalwart in the kitchen.

Reviews (2)

Publisher's Weekly Review

This book from UK restaurateur and television personality Torode is as versatile and unctuous as its namesake, a topic that's been seemingly done to death, but rarely this well. An enthusiastic and encouraging teacher, Torode gives cooks of all skill levels plenty to chew on, with chapters on salads, steaks and large cuts, soups and veal. A handful of basic recipes for carpaccio, steak, corned beef, bresaola and others, once mastered, can be garnished or served multiple ways, instantly broadening home cooks' repertoire. Dishes range from simple (breaded veal scaloppine) and classic (like bolognese) to more challenging fare like home-made pastrami, a five-day event. Ingenious riffs like Ground Beef Wellington and Carpet Bag Steak (a filet mignon stuffed with a plump fresh oyster, wrapped in bacon and grilled) are to-the-point and sure to satisfy. Though based in the UK, Torode has a global palate, evidenced in dishes like Oxtail Ravioli, an easy Thai salad, Russian beef dumplings known as Pelmeni and Aussie meat pies. A book that cooks can grow with (including uses for sweetbreads) Torode's volume is a modern classic on the subject of beef, deserving shelf space in the kitchen of any self-respecting carnivore. 75 color photos. (Feb.) Copyright 2009 Reed Business Information.

Library Journal Review

Torode, chef of Smiths of Smithfield, located in a historic London market, says that he was "already well into [his] love affair with all things beef" when he opened the restaurant nine years ago. Here he presents recipes for his favorite beef dishes, from a sophisticated Japanese-style carpaccio to a classic beef Wellington. Recommended for larger collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.