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Beef Club: From High-Brow Burgers to Experimental Cocktails by Nicolas Chevalier, RomTe de Goriainoff, Jean Moueix, Olivier Bon, Pierre-Charles Cros (Hardcover, 2014)

A stylish and suave collection of mouthwatering meat dishes and a whole lot more. Bring the steakhouse to your very own kitchen with Beef Club--this is the book for those who love hearty meals full of flavor. Impress your guests with classic meatballs served with eggplant and tomato sauce or beef and Guinness stew. Take your burgers to the next level with homemade relishes and delicious topping suggestions, and master the art of the perfect steak, whichever way you like it, complimented with a mouthwatering bearnaise or peppercorn sauce. Alongside the traditional meat favorites are inspired seafood recipes and vegetable and side dishes such as pumpkin and mozzarella salad, steamed garlic spinach, and parsley mushrooms. The Brunch chapter will make sure your Saturday morning starts the right way--indulge in honey and butter pancakes, pork sandwiches, or eggs Benedict. Not forgetting your sweet tooth, Beef Club offers delectable desserts such as profiteroles, strawberry tarts and chocolate sundae, and cocktails to die for--try the exciting Atomic Margarita Punch or Mai Tai Ballroom. With sumptuous photography and a high-end design, Beef Club is a cutting-edge compendium of recipes for those who love good food.

Book Title
Beef Club: from High-Brow Burgers to Experimental Cocktails
Author
Nicolas Chevalier, Romte De Goriainoff, Jean Moueix, Olivier Bon, Pierre-Charles Cros
Format
Hardcover
Language
English
Topic
Cooking by Ingredient
Publication Year
2014
Number of Pages
256 Pages

Title_Author
Nicolas Chevalier, Jean Moueix, Olivier Bon, Pierre-Charles Cros, Romte De Goriainoff
Country/Region of Manufacture
Australia

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