- 3,99 €
Following the bestselling Hog comes Prime. This fantastic book is an ode to all things beef from the ultimate authority in meat cookery.
Beef is the star of many people's all-time favourite meals - from steak or a cheeseburger to roast beef with all the trimmings. In Prime, beef expert Richard H. Turner will impart his recipes for these timeless classics, as well as sharing new ways in which to enjoy this fantastic ingredient in all it's forms. Covering every cut, every style of preparation and with recipes from the world over - not to mention features on bovine breeds, butchering, buying your meat and more, Prime is everything you'd want in a beef cookbook.
Some of the mouth-watering recipes include:
- Burmese beef curry
- New York veal parmigiana
- Salt beef
- Smoked brisket
- Bone marrow dumplings
- Chilean empanadas
- Carbonnade flamande... plus many, many more!
Turner, a British chef, butcher, and restaurateur, puts all his talents to use in the beefy follow up to his 2015 pig-centric book, Hog. There are 160 recipes spread across nine chapters, including sections on burgers, steaks, raw and cured dishes, and roasted and braised entrees. These chapters are separated by nine short discussions on topics such as types of cattle feed, the stages of slaughtering, and the impact of cattle farming on the environment. Recipes have both metric and imperial measurements, and Turner makes clear that he is no stranger to American cuisine, referencing and riffing on many classic dishes from across the U.S., such as the smoked prime rib at Smitty s Market in Lockhart, Tex. Still, the Philly cheesesteak inexplicably calls for marinara sauce, and his ideal cheeseburger favors the British stalwart Ogleshield cheese over cheddar. The chef s love of umami is obvious in the replication of the California umami cheeseburger and in original dishes such as kimchi hash, and chopped steak with anchovy toast. The many full-page photos by Paul Winch Furness feel icy.