Steak Lovers Cookbook or Beer Is the Answer I Dont Remember the Question

Steak Lover's Cookbook

Author: William Ric

It's a tremendous book. Bill Rice, one of the country's most talented food journalists, has written the classic cookbook for an all-American classic--steak. -- Emeril Lagasse, co-author of Emeril's New New Orleans Cooking

Steak for Every Occasion. Succulent, sizzling, sublimely delicious--for eating bliss thre's nothing like steak. And for William Rice finding the perfect steak has become a passion. Now the results of his search are served up in the essential steak lover's companion, with over 140 recipes for perfectly cooked steaks, from craving to carving, plus the starters, the sauces, the sides, the desserts, the wines. And steak talk, too.

New York Times Book Review

One of the feistiest authors of the season is William Rice, the veteran food writer who, in this day of demonized red meat, nevertheless presents us with his Steak Lover's Cookbook. Steak today, he asserts, has become the "forbidden fruit." Images of prime meat dance in his head...Mr. Rice's book comes with all the trimmings: referrals to steak restaurants around the country, historical discussion and even suggestions on what to serve before the steak...It's retro, of course, and it's sybaritic, too, without apology.

Publishers Weekly

Succulent, sizzling, sublimely delicious -- for eating bliss there's nothing like steak. And for William Rice, finding the perfect steak has become a passion. Now the results of his search are served up in the essential steak lover's companion, with over 140 recipes for perfectly cooked steaks, from craving to carving, plus the starters, the sauces, the sides, the desserts, the wines. And steak talk, too.

A steak lover, food writer, and journalist for over 30 years, William Rice tasted his first real thick and juicy steakhouse steak in college -- and he's been chasing steaks ever since, from America's legendary steakhouses to the tappen yaki rooms of Japanese restaurants, to Florence, Italy, for the famous Fiorentina. He and his wife live in Chicago, where he is the food and wine columnist of the Chicago Tribune.

Rump. Loin. Skirt. Hoof. Chuck. Flank.Butt. Sometimes it's hard to tell whether food journalist Rice gets greater pleasure from writing these meaty monosyllables or from eating the cuts of beef they name...Rice offers solid, simple recipes for every part of the cow, from an elegant steak au poivre ('The True Steak,' made with filet mignon) to Chicken-Friend Cube Steak with Pan Gravy...With sidenotes on favored steakhouses, shopping tips, and ample cow lore, this cookbook offers plenty for both the casual and the committed carnivore to chew on.

Library Journal

Hard on the heels of Janeen Sarlin and Diane Porter's The Meat Lover's Cookbook (LJ 12/96) comes Rice's steak book, andjudging by the number of steakhouses that have opened in Manhattan in the last few months alonenot a moment too soon. Rice's tribute to steak offers delicious recipes for "Uptown" and "Downtown" cuts, along with several dozen appetizers and side dishes and a handful of desserts. Some of the beef dishes are from restaurants, including Steak à la Stone from the famed Palm; others are the author's own: Bloody Mary Steak and Sauce, Superior Steak Hash. With mouthwatering recipes and a passionate, witty, and informed text, this is recommended for most collections.

NY Times Book Review

One of the feistiest authors of the season is William Rice, the veteran food writer who, in this day of demonized red meat, nevertheless presents us with his Steak Lover's Cookbook. Steak today, he asserts, has become the "forbidden fruit." Images of prime meat dance in his head...Mr. Rice's book comes with all the trimmings: referrals to steak restaurants around the country, historical discussion and even suggestions on what to serve before the steak...It's retro, of course, and it's sybaritic, too, without apology.

What People Are Saying

Emeril Lagasse
It's a tremendous book. Bill Rice, one of the country's most talented food journalists, has written the classic cookbook for an all-American classic -- steak.

Read also Green Living for Dummies or The Coming Generational Storm

Beer Is the Answer... I Don't Remember the Question

Author: Ray Foley

of Bartender magazine comes this incomparable collection of bar jokes, quotes and cartoons that are sure to make you appear witty and charming at the life of your next cocktail party.

Wow your drinking buddies and impress your dates with such clever and entertaining hilarious quips as:

"You're not drunk if you can lie on the floor without holding on."

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Ray Foley has been a bartender for more than 20 years. He is the publisher of Bartender magazine and the author of Bartending for Dummies. He has appeared on Good Morning America, Live with Regis and Kathie Lee and countless other shows. Ray resides in New Jersey with his wife and partner, Jaclyn.

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Table of Contents:

Introduction
Names & Origins
Bar Tools
Cuts and Garnishes
Cutting Fruit
Mixers and Enhancers
Types of Drinks
Cocktails
Bourbon
Cordials
Gin
Whiskey
Irish
Rum
Scotch
Tequila
Vodka
Champagne
Shooters
Blended Cocktails
Warm Me Ups
Coffee Cocktails
Martinis
Flavortinis
Summertinis
Springtinis
Cream Cocktails
Beer
Pousse Cafe
Facts on Liqueurs and Proof
Charts and Measurements
Calories and Carbohydrates
Home Bar Tips
101 Web Sites
General Index
Index of Cocktails
About the Author