The Epicure's Book of Steak and Beef Dishes

176 Pages·1979·26.459 MB·English

by  Marguerite Patten

Book
The
Epicures
DME"
OF
(STEAK^AND 5EEF
Pafbn
Marguerite
The superb recipes in this book will enable the
reader to produce a range of the most delicious
dishes, from thesimpleandenticingtothegastro-
nomicallysophisticated.
The cooking and eating of beef is a part and
parcel ofoursocial life and, as such, is fiired with
customsand traditions that stretchback in time. A
fascinating account ofthese and of the history of
cattle breeding all over the world gives the back-
ground to the present-day world ofgood cooking
andgoodeating.Then followsinformationoncut-
ting,preparing,carving,andcookingprocesses.
Thebodyofthebookistakenupbydetailedand
variedrecipesrepresentingthebestinnationalcui-
sines all over the world. Where relevant, line
drawings are used to demonstrate step-by-step
methods, and advice is given on presentation and
freezing. The recipes are made more flexible by
adiiceon how tovarythem, forinstance, by using
some other meat, such as lamb or pork, or by the
substitutionoradditionofsomeingredient.
The final section presentstwenty-two menus for
alloccasions,themaindishbeingoneoftherecipes
given earlier in the book, and the hors d'ceuvres,
cheeses, desserts,and wines beingspeciallychosen
to complement each other and, thus, to provide a
fullyroundedandtrulyepicureanmeal.
Manyoftherecipesareillustrated in fullcolour,
andovertwohundredlinedrawingsshowthecook
how the more difficult cooking stages are best
done. Thebookcontains 168pagesandalmosttwo
hundredchoicerecipesandwilladdanewdepthto
theculinaryknowledgeofeveryepicurecook.
The author. Marguerite Patten, is oneof Britain's
mosthighlyconsideredcookeryexperts. Herbooks
oncookinghavebeen pul)lishedallovertheworld,
and she is well-known lor her many television ap-
pearancesandlecturetours.
.f^lPC
Digitized by the Internet Archive
2009
in
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T kpicurc
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Book
The
Eoicurc^s
OF
(STEAK
AND DKHE
BEEF
Dj Marguerite Patten
In association with the editors oi'Bon Appetit magazine,
Gene Benton, Food and Wine Consultant to the Knapp Press
The Knapp
Press, Publishers, Los Angeles
Worldcopyrighl©1979byABNordbok.
Gothenburg,Sweden.
Thiseditionfirstpublishedinthe
UnitedStatesbvTheKnappPress,
5900WilshireBoulevard,
LosAngeles,
California90036.
LibraryofCongressCatalog
CardNo:LC79-2385
ISBN:0-89535-035-1
Allrightsreserved.Nopartofthisbook
maybeusedorreproducedinanyman-
nerwhatsoeverwithoutthewritten
permissionofABNordbok,exceptin
thecaseofbriefquotationsembodied
incriticalarticlesand:
TypesetbyYtterlidsSatleriAh,
Falkenberg,Sweden.
ReproducedbyRepromanAB,
Gothenburg,Sweden.
Printed in Italy by
A. Mondadori Editore - Veroni
TheEpicuresBookofSteakandBeefDisheshasbeen producedby
AB Nordbok,Gothenburg,Sweden.
Theauthor, Marguerite Patten, hasworked inclosecooperationwith the
Nordbokartandeditorialdepartments, underthesupervisionof
EinarEngelbrektsonandTurloughJohnston.
Graphicaldesign: Tommy Berglund.
Colourphotography: HolgerEdstrom,StudioTranan.
Eachdishwasspecially prepared forphotographybyAseGraflind.
Thelinedrawingshavebeen madeby UlfSoderqvist.
Thechaptervignetteshavebeen drawnbyChristian Lefevre.
Tablewarehaskindlybeen providedbythefollowingStockholmcompanies:
AfroArt, CFOC, El Indio,GeorgJensen, Hannibal, Indiska Magasinet, Ingrid 8c
Ingegard, Mobel-Hansson, NK,PourCordon Bleu, RosenthalStudio-Haus,and
Taurus.