Items related to Knife: Texas Steakhouse Meals at Home
In his debut cookbook, Chef John Tesar tells you how to have the best steakhouse meal you've ever eaten--in your home kitchen. Infused with the flavor of Texas and TesaEs culinary genius, this book reveals Tesar's "back to the pan" method for cooking the perfect steak. Tesar doesn't stop at steak, though; this book is full of recipes and techniques for cooking lamb, pork, veal, burgers, along with recipes for sides, salads, starters, and foolproof versions of classic sauces. Tesar also provides a comprehensive guide to cuts and breeds, and gives portraits of top producers. KNIFE is devoted to the celebration of steak in every form, with recipes for your favorite juicy cuts, as well as techniques for making mouthwatering dishes from underrated cheaper cuts. Tesar blends old school techniques and new cooking methods to cook meat like you've never had it before.
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Review:
About the Author:
"I've had some phenomenal meals at Knife. Tesar really knows how to cook a steak, and this great book shows you how he does it!" --Aaron Franklin, author of The New York Times bestseller, Franklin Barbecue
"John Tesar is a truebeef artisan and this book is a fantastic window into his world of explosive flavor." - Adam Perry Lang, Chef/Owner APL Restaurant and Author of Serious Barbecue, BBQ 25, and Charred & Scruffed
"Knife: Texas Steakhouse Meals at Home is a stunning tribute to steak and the intricacies of cooking cuts properly."
--D Magazine
John Tesar was called "the single most talented cook I ever worked with" by Anthony Bourdain. Tesar also enjoys the pseudonym Jimmy Sears in Bourdain's bestselling memoir Kitchen Confidential and in Medium Raw. An iconoclastic celebrity of the food world, Tesar came up as a chef in New York City at 13 Barrow St, 44 & Hell's Kitchen, Vine, and the Supper Club. He then went on to open two acclaimed restaurants in Dallas that have been named among the best in the country by Bon Appetit, Eater, and Esquire. Tesar is a fixture of Dallas's restaurant scene and a true "chef's chef." He has garnered praise from Food & Wine and The New York Times, has appeared on the Today show and The Early Show, and was a contestant on Bravo's Top Chef. Jordan Mackay is a James-Beard-award winning writer on food, wine, and spirits. His books include Secrets of the Sommeliers and The New York Times bestseller Franklin Barbecue, and his work has appeared in such publications as The New York Times, The San Francisco Chronicle and Food & Wine.
"About this title" may belong to another edition of this title.
- PublisherFlatiron Books
- Publication date2017
- ISBN 10 1250079179
- ISBN 13 9781250079176
- BindingHardcover
- Number of pages320
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