Strictly Steak - Softcover

Livingston, A. D.

Softcover

ISBN 10: 1580800483 ISBN 13: 9781580800488

Publisher: Burford Books, 2000

Strictly Steak is perfectly timed, with techniques and recipes for steaks of all kinds, from beef rib-eyes to venison on the grill, in the skillet, over the campfire, under the branding iron and more.

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From Publishers Weekly:

For those who think a meal without meat is just a collection of side dishes, this opinionated guide to cooking steak will prove a boon companion. Livingston (Sausage, Cast-Iron Cooking, etc.), who admits he'd rather not sit down with anyone eating a steak cooked well-done, evinces traditional tastes (he firmly believes the best accompaniment to meat is potato), and his gruff manner and primal recipes will prove a challenge for readers with more delicate palates. How to keep Ground Elkburger Steaks moist? Fold a few small oysters into the patties. What's a speedy way to cook a campfire rib eye? Set a log on some hot coals, then set it fiery-side up and throw the meat right on top; turn the meat every 30 seconds for two minutes, brush off the ash, and it's done. The text is about as organized as a bachelor's closet, but there is plenty of useful information and creative cooking for those willing to sort through the chapters. Cuts of all sortsApork, lamb, venison and emu, to name a fewAget chopped, creamed and battered into dishes such as Mafia Steak Florentine with Mushrooms, which uses cognac, chives and garlic "sliced thinly with a single-edged razor blade," and Flamed Pepper Steak, which gets torched in brandy. There's ample discussion on the art of grilling, cast-iron skillets, open fires, branding irons and, of all things, the George Foreman Grilling Machine. Also amid the flames are a list of sauces (which includes some strange selections, e.g., Wyoming Catsup made from the pulp of the wild buffalo berry), a chart and glossaries of useful beef terminology, as well as a nod to salads, sides and desserts, elements deemed necessary only if there's room left on the plate after the T-bone touches down. (June)
Copyright 2000 Reed Business Information, Inc.

From Library Journal:

Livingston, food columnist for Gray's Sporting Journal and author of half a dozen other cookbooks, including Cast-Iron Cooking, likes big steaks with lots of taste, served with maybe a salad and some good breadDnot, as he puts it, "a little dab of meat surrounded by a few sprigs of green stuff." His recipes are primarily arranged by cooking technique and, in addition to beef, include venison, pork, lamb, and even ostrich, emu, and bear. William Rice's Steak Lover's Cookbook (LJ 12/97) offers more recipes, and Bruce Aidells and Denis Kelly's excellent Complete Meat Cookbook (LJ 12/98) includes some good steak recipes, but larger collections may want to add Livingston's as wellDespecially since meat seems to be making a comeback on dinner tables as "fear of fat" recedes.
Copyright 2000 Reed Business Information, Inc.

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