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David Joachim
Steakhouse Steaks Made Easy
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3469774Steakhouse Steaks Made Easyhttps://www.gandhi.com.mx/steakhouse-steaks-made-easy-1230005342457/phttps://gandhi.vtexassets.com/arquivos/ids/2418224/4f06d0d3-f193-402e-92c2-c7ccaad652b6.jpg?v=6383839488286700008282MXNAmazingRibs.comInStock/Ebooks/<p>Whenever steak is on the menu, its a special occasion.</p><p>The most frequent question we get is: How do the great steakhouses do it? How do they cook perfect steaks every time, with sizzling, dark, flavorful crusts, evenly done from edge to edge on the inside, tender and juicy, with big, bold, beefy flavor?</p><p>In these pages, we share everything we have learned over the years about making great steak. We cover everything from choosing the grade and cut of meat to aging steaks, trimming and tying, dry brining, seasoning, direct searing, reverse searing, and even slicing. So pull up a chair, preferably near the fire, and settle in for a deep discussion of what goes into a truly exceptional steak.</p><p>Meathead is one of only 26 living BBQ Hall of Famers. The Chicago Tribune said Meathead is as brainy as Food Networks Alton Brown and J. Kenji Lopez-Alt of Serious Eats.</p><p>He is the proprietor of the website Meatheads AmazingRibs.com, called by far the leading resource for BBQ and grilling information by Forbes.</p><p>He is also the author of Meathead: The Science of Great Barbecuing and Grilling. It was a New York Times bestseller and was named One of the 100 Best Cookbooks of All Time by Southern Living Magazine. It was singled out as one of the best cookbooks of 2016 by Wired, BBC, and Epicurious. Meathead is also the author of several ebook cookbooks.</p><p>Meathead is known for his ability to explain the science of cooking in lay terms and with a sense of humor. He has been a guest on national TV (Rachael Ray), radio (NPRs Science Friday) and featured in large articles in the New York Times, Washington Post, Boston Globe, Chicago Tribune and many more.</p><p>In a previous life he was a syndicated wine critic for the Washington Post and Chicago Tribune. He has taught at Cornell Universitys School of Hotel Administration, at Le Cordon Bleu in Chicago, lectured at Yale and many other places, and he has judged food, wine, beer, and spirits all around the world.</p>...3406139Steakhouse Steaks Made Easy8282https://www.gandhi.com.mx/steakhouse-steaks-made-easy-1230005342457/phttps://gandhi.vtexassets.com/arquivos/ids/2418224/4f06d0d3-f193-402e-92c2-c7ccaad652b6.jpg?v=638383948828670000InStockMXN99999DIEbook20211230005342457_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_<p>Whenever steak is on the menu, its a special occasion.</p><p>The most frequent question we get is: How do the great steakhouses do it? How do they cook perfect steaks every time, with sizzling, dark, flavorful crusts, evenly done from edge to edge on the inside, tender and juicy, with big, bold, beefy flavor?</p><p>In these pages, we share everything we have learned over the years about making great steak. We cover everything from choosing the grade and cut of meat to aging steaks, trimming and tying, dry brining, seasoning, direct searing, reverse searing, and even slicing. So pull up a chair, preferably near the fire, and settle in for a deep discussion of what goes into a truly exceptional steak.</p><p>Meathead is one of only 26 living BBQ Hall of Famers. The Chicago Tribune said Meathead is as brainy as Food Networks Alton Brown and J. Kenji Lopez-Alt of Serious Eats.</p><p>He is the proprietor of the website Meatheads AmazingRibs.com, called by far the leading resource for BBQ and grilling information by Forbes.</p><p>He is also the author of Meathead: The Science of Great Barbecuing and Grilling. It was a New York Times bestseller and was named One of the 100 Best Cookbooks of All Time by Southern Living Magazine. It was singled out as one of the best cookbooks of 2016 by Wired, BBC, and Epicurious. Meathead is also the author of several ebook cookbooks.</p><p>Meathead is known for his ability to explain the science of cooking in lay terms and with a sense of humor. He has been a guest on national TV (Rachael Ray), radio (NPRs Science Friday) and featured in large articles in the New York Times, Washington Post, Boston Globe, Chicago Tribune and many more.</p><p>In a previous life he was a syndicated wine critic for the Washington Post and Chicago Tribune. He has taught at Cornell Universitys School of Hotel Administration, at Le Cordon Bleu in Chicago, lectured at Yale and many other places, and he has judged food, wine, beer, and spirits all around the world.</p>...1230005342457_AmazingRibs.comlibro_electonico_76f21499-4637-3d85-bb48-1a8be3c8bbfb_1230005342457;1230005342457_1230005342457David JoachimInglésMéxicohttps://getbook.kobo.com/koboid-prod-public/f197c779-dcfd-48e0-8e39-81a47271a9cc-epub-3b02a9d3-5cf8-41ea-9a42-37c6eceef16e.epub2021-12-29T00:00:00+00:00AmazingRibs.com