Omaha Steaks Meat Hardcover - 2001

From the publisher

A perfectly grilled tender steak, moist roasted turkey with all the fixings, the rich flavor of a leg of lamb -- food fashions come and go, but at the end of the day the vast majority of people love a real meal with something meaty as the centerpiece. Now there is a cookbook devoted to these simply delicious main dishes, accompanied by the perfect sides. Omaha Steaks, purveyors of high quality meats and books (Omaha Steaks Let's Grill/Potter/Spring 2001), presents meat-lovers with the ultimate collection of recipes for beef, veal, pork, lamb, venison and game, and poultry.

Veteran cookbook author John Harrisson and the experts at Omaha Steaks present a flawless selection of sophisticated dishes with a variety of international flavors. Drawing from Mediterranean, French, American, Italian, Greek, Caribbean, Latin, African and Asian cuisines, this is truly a comprehensive collection of the most contemporary and delicious ways to prepare meat. And from veal chops to sirloin steaks to quail, innovative recipes showcase a wide variety of cuts (and may even introduce some readers to ostrich, buffalo or elk.)

Additionally, Omaha Steaks Meat's reader will find engaging headnotes, an instructive introduction on cooking meat, as well as sections on cooking techniques and a glossary of terms.