Sumptuous, Succulent, Sizable - the Last Word in SteakBook - 2000
From picking out the right cut to selecting seasonings, this guide is invaluable to anyone wanting to prepare a mouthwatering steak. Stevenson has gathered recipes from around the world, from Japanese-style skewers to French plank steak. Color throughout.
Publisher: Lincolnwood (Chicago), IL : Contemporary Books, 2000
Characteristics: 160 p. : ill. (some col.) ; 28 cm