Knife by John Tesar
Texas Steakhouse Meals at Home

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He strays away from beef for a sriracha pork belly sandwich, tuna tartare, and exactly one dessert (a chocolate coffee tart), but, with the help of Mackay and juicy photos by Dallas photographer Kevin Marple, Tesar returns again and again to perfecting the preparation of red meat.
-Publishers Weekly

Synopsis

James Beard nominee and Bravo’s “Top Chef” contestant Chef John Tesar reveals the secrets to cooking the purest, beefiest, most delicious steak you’ve ever tasted.

“I've had some phenomenal meals at Knife. Tesar really knows how to cook a steak, and this great book shows you how he does it!” – Aaron Franklin, author of The New York Times bestseller, Franklin Barbecue

No one cooks a steak like legendary chef John Tesar. In his first ever cookbook, Knife reveals Chef Tesar’s secrets to cooking the purest, beefiest, most delicious steak you’ve ever tasted. Infused with the flavor of Texas and Tesar’s culinary genius, Knife goes “Back to the Pan,” and shows you the method for cooking the perfect steak. Tesar doesn’t stop at steak, though; this book is full of recipes for cooking lamb, pork, veal, and the best burgers ever. Tesar also offers up the recipes to his signature sides: Roasted Okra, Avocado Fries, and Bacon Jam, and foolproof versions of classic sauces. With recipes for your favorite juicy cuts of meat, as well as techniques for making mouthwatering dishes from underrated cheaper cuts, Knife is devoted to the celebration of steak in every form.

 

About John Tesar

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John Tesar is an iconoclastic celebrity of the food world. He came up as a chef in New York City, prompting Anthony Bourdain to call him “the single most talented cook I ever worked with.” Tesar went on to open two restaurants in Dallas that have been named among the best in the country by Bon Appetit, Eater, and Esquire. Tesar was a two-time contestant on Bravo’s “Top Chef.”Jordan Mackay is a James-Beard-award winning writer. His books include The New York Times bestseller Franklin Barbecue.
 
Published May 2, 2017 by Flatiron Books. 256 pages
Genres: Cooking. Non-fiction
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Publishers Weekly

Above average
on Sep 26 2017

He strays away from beef for a sriracha pork belly sandwich, tuna tartare, and exactly one dessert (a chocolate coffee tart), but, with the help of Mackay and juicy photos by Dallas photographer Kevin Marple, Tesar returns again and again to perfecting the preparation of red meat.

Read Full Review of Knife: Texas Steakhouse Meals... | See more reviews from Publishers Weekly

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