BEEF Cookbook by John Torode: Review

Beef Recipes for Roasts, Steaks, Hamburgers and Other Bovine Matters

Jul 24, 2009

John Torode's 'BEEF', has 100 elegant recipes for Chateaubriand, Filet Mignon, Oxtails, Beef Wellington, Steak Tartare, as well as comfort food for Potpie & Pot Roast.

According to the publisher, The Taunton Press, "'BEEF' features classic and contemporary dishes from Europe, America, the Far East, and Australia – with recipes that are straightforward and illustrations that show which cut of beef is used for each one."

Premium Quality Choice Cuts of Beef

The inside of the dust jacket of John Torode's 'Beef': and Other Bovine Matters will give any meat lover an instant high. It opens up to a full-size poster of a tastefully done black and white drawing of a whole cow, with forequarter and hindquarter cuts, and every cut imaginable in full color. The cook will instantly know which part of the cow the cut came from. Whether the premium quality choice cuts of beef are chuck, rib, brisket & fore shank, plate, short loin, tenderloin, sirloin, flank, round or oxtail, this chart goes into great detail with pictures and descriptions.

Restaurant Cooking vs Simple Home Cooking

Torode says, "Most (recipes), though, are mine, learned from simple home cooking, because right or wrong I feel restaurant recipes belong in a restaurant. Restaurant chefs cook differently; their kitchens are run differently; their recipes are practiced and concise, and leave little room for messing around." He's good natured though, and encourages the reader to have fun with the recipes, changing them if desired, and to drop him a note, which he will then burn. "Just joking," he adds, and goes about tantalizing the home chef with mouth watering recipes.

Photos of Roasted & Cooked Beef

The full-color photos of prepared beef dishes are stunning with plenty of delicious beef drippings. If all these photos aren't enough visual stimulation, there's also a centerfold in the middle of 'BEEF', as well as step-by-step how-to's.

A whimsical touch, each recipe has a number of red cows under the title. The cows tell the cook how many portions each recipe will serve. If the recipe has eight red cows, the Beef Tenderloin will serve eight guests. There are chapters for sauces, sides, stocks and soups, as well as beef recipes.

Final Words

At $34.95, 'BEEF' is a bit pricey for a cookbook. However, this large tome (255 pages) with its many color photos, how-to's and the all-important beef recipes, is worthy of being called a "coffee table book." Any cook would be proud to have it as part of their cookbook collection.

For More Cookbook Reviews:

The copyright of the article BEEF Cookbook by John Torode: Review in Gourmet Food is owned by Donna Diegel. Permission to republish BEEF Cookbook by John Torode: Review in print or online must be granted by the author in writing.