Totally Steak
Totally Steak by Helene Siegel, published by Ten Speed Press in 1997, offers a focused exploration of various cuts of meat, highlighting their resurgence in culinary popularity. This edition, written in English and spanning 95 pages, presents a range of cooking techniques suitable for preparing steak, from traditional methods to contemporary approaches.
Readers will discover a variety of steak options, including aristocratic cuts like Chateaubriand and Filet Mignon, as well as more accessible choices such as Strip, Flank, and Skirt. The book emphasizes the versatility of steak in cooking, encouraging the use of barbecues, broilers, or woks to enhance flavor and nutrition. With its practical insights into cooking and specific ingredients, Totally Steak serves as a resource for those looking to elevate their meat preparation skills.
Official synopsis Publisher
The much maligned monarch of meats is staging a major comeback–from aristocratic (Chateaubriand and Filet Mignon) to uptown (Delmonico, Ambassador, Country Club) to downtown (Strip, Flank, and Skirt). When sprouts and a veggie burger just won’t cut it, fire up the barbecue, broiler, or wok and build up the red blood cells.
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