If you enjoy cooking or eating steak, get Cree LeFavour’s The New Steak. It’s that simple.
Okay, you say, how can steak fill an entire cookbook? Buy a good steak, cook it medium-rare, eat. Throw in a list of cuts, some information about USDA grades, organic and grass-fed, aging methods, and maybe you’re up to ten pages.
True, true. But LeFavour puts steak in context. She puts it on a plate, with appealing and varied sides and sauces. The book is divided into four sections: American steak, bistro steak, Latin steak, and Far East steak. The cover recipe is for skirt steak with hot peppers and pickled red onions. I think I’m going to make it tonight. Really, I just want to eat everything in this book, and I say that as someone who wouldn’t put steak in his top ten list of favorite foods. LeFavour’s favorite cuts are the flavorful, heavily striated ones like skirt, flank, and hanger. Mine too.
By the way, there’s a recipe in the book called Pan Corn. (Corn kernels with bacon. Can’t go wrong there.) I just noticed that in the Publishers Weekly review on the Amazon page, they’ve misspelled it. They wrote Porn Corn. That too.
