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Informationen zum Autor ROB FIRING is well known to butchers around Toronto as a steak fanatic. He has written for Publishers Weekly ! the Toronto Star and various food blogs! and is the co-author of The Everyday Squash Cook ! which was shortlisted for a Taste Canada Award. Rob lives in Toronto. Klappentext Steak isn’t what it used to be! Take backyard and cottage steak grilling to a whole new level. Learn how to pick the best steak from an array of new cuts! old favourites! and butchers’ secret choices. Rob Firing offers expert tips and tricks on seasoning! grilling! searing! and serving. Steak Revolution includes a steak-by-steak guide with notes on grain! tenderness! and flavour! as well as tasty recipes for every cut. Go on a journey into the sublime: whole bone-in rib eye cooked in its own rendered fat! hanger steak souvlaki with cheater’s tzatziki! wood-grilled flat iron! Brazilian-style cherry-grilled picanha! reverse-seared sirloin with lemon and oregano! and satisfy your taste for better and often more affordable cuts. Thrill the grill with new takes on steak and cook a perfect! juicy steak every time. Zusammenfassung WINNER — GOURMAND WORLD COOKBOOK AWARDS Steak isn’t what it used to be! Take backyard and cottage steak grilling to a whole new dimension. With expert tips and tricks on butchering! trimming and grilling basics! as well as details about different kinds of steak including butcher’s cuts! you’ll cook a perfect! juicy steak exactly right! every time. Steak Revolution is a journey into the sublime: whole bone-in rib-eye cooked with chili paste and its own rendered fat! hanger steak with cheater’s tzatziki! wood-grilled flat iron! Brazilian-style skewered picanha ! orange-squeezed grilled culotte and a hundred more tantalizing! mouth-watering steak recipes that will thrill the grill and that speak to the steadily emerging taste for better—and more affordable—cuts of steak. ...
