In this meaty volume, John Torode gives you 100 recipes for every which way to cook beef, plus the history and importance of rare exceptional breeds, butchers’ recommended cuts, and true head-to-tail eating.
The book features classic and contemporary dishes from Europe, America, the Far East, and Australia, with recipes that are straightforward and illustrations that show which cut of beef is used for each one.
You’ll find the most delicious recipes for everything from soups and snacks to stews and pies, roasts, steaks, and burgers, as well as contemporary Italian, French, and Thai specialties.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry