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.
Branch Call Number: 641.662 Ste
Characteristics: 160 pages : illustrations (some color)
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