Omaha Steaks Meat - Hardcover

Harrisson, John; Simon, Frederick J.

Hardcover

ISBN 10: 0609607774 ISBN 13: 9780609607770

Publisher: Clarkson Potter, 2001

Synopsis

Done right, it is the most appetizing of meals, and nothing is so primally satisfying. We dream of lamb so tender, it slips away from the bone; chicken so juicy, tears spring to our eyes; steak so mind-blowingly savory, its flavor runs a tingling course up and down our spines. If meat is your thing, Omaha Steaks Meat may have you lying awake at night, counting sheep and licking your chops.

From the visit to the butcher to the first slice carved from that perfectly pink roast, veteran cookbook authors John Harrisson and Frederick J. Simon guide you through the world of meat with great expertise. More than150 recipes, accompanied by 40 mouthwatering full-color photographs, range from down-home hearty comfort food like Roast Rack of Pork with Red Cabbage, Apples, and Cranberries Braised in Red Wine to such epicurean fare as Steak Canapés with Roquefort Cream and Caramelized Pears and Onions on Garlic Toasts.

Omaha Steaks Meat is the final frontier of meat as we know it. Those with culinary wanderlust will find destinations in dishes like Vietnamese Summer Rolls with Beef, Shrimp, and Peanut Dipping Sauce or Ethiopian Chicken Stew with Berbere Sauce and Injera Bread, while those who are game will appreciate the many recipes for meats relatively new to the market — ostrich, quail, duck, venison, rabbit, goat, buffalo, and wild boar. Whether from someplace familiar or far-flung, each recipe includes instructions for a simple side, sauce, salsa, rub, relish, chutney, compote, dressing, glaze, or marinade — in short, those extra details that make every dish in the book a meal in itself, worthy of company. If you love meat, then you have found your cookbook.

About this title

Review:

There are times when nothing but meat--tender, juicy, satisfying--will do. For those occasions Omaha Steaks Meat, from the renowned mail-order steak purveyors, is made to order. With over 150 recipes for meat, game, and poultry, the book presents delicious, globally-inspired dishes, such as Beef Filet with Roasted Corn-Wild Mushroom Salsa and Ancho Chile Aïoli; Spicy Veal Meatballs with Red Bell Pepper Sauce and Penne Pasta; and Durango Venison Goulash with Yellow Finn Potatoes. The book's whole-plate approach to individual recipes makes preparations lengthy, but cooks can easily extract main dishes from their accompanying sides and fix any of the dishes on their own.

Poultry and game aren't neglected, and cooks normally wary of unfamiliar meats should find such recipes as Venison Steaks with Wild Rice and Roasted Corn-Serrano Salsa; Wild Boar Sausage with Caramelized Apples and Buttermilk-Cornmeal Waffles; and Buffalo Strip Steaks with Wild Mushroom Ragout and Polenta enticing. (Sources for game meats--most of which are farmed--are given.) Even turkey is tackled, and dishes like Hill Country Turkey Chili with Buttermilk Cornbread or Roasted Turkey Sandwiches with Cranberry-Orange Spread and Red Chile Chips--the best imaginable destination for turkey leftovers--provide more good eating. With notes on cooking meat, doneness, and portion size, and a selection of basic recipes, the book is a valuable and happy resource for meat lovers everywhere. --Arthur Boehm

About the Author:

John Harrisson has coauthored more than twenty cookbooks with such culinary luminaries as Stephan Pyles, Douglas Rodriguez, Norman Van Aken, and Mark Miller, as well as the first three Omaha Steaks books, The Steak Lover’s Companion, Beef for All Seasons, and Omaha Steaks: Let’s Grill. Born in England, he now lives in Hawaii.

Frederick J. Simon is an owner and vice president of Omaha Steaks, Nebraska, as well as coauthor of the first three Omaha Steaks books. He collaborated with the late James Beard for eleven years. He lives in Omaha.

About this edition

• Publisher: Clarkson Potter
• Publication date: 2001
• ISBN 10: 0609607774
• ISBN 13: 9780609607770
• Binding: Hardcover
• Edition number: 1
• Number of pages: 240