• Beef




And Other Bovine Matters


From the publisher

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.

Selected contents

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

All Books

Our Table

Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Most Popular Articles

Editor’s Choice