Rund

by John Torode, Jacques Meerman (Translator)

In this meaty book, John not only gives us every which way to cook with beef, but also gives the history and importance of great and rare breeds, butchers' recommended cuts and true head-to-tail eating, including recipes for pies, roasts, steaks, and much more.

Genres: Cookbooks, Cooking, Food

255 pages, Hardcover

First published January 1, 2008

About the author

John Douglas Torode is an Australian celebrity chef. He moved to the UK in the 1990s and began working at Conran Group's restaurants. After first appearing on television on ITV1's This Morning, he started presenting a revamped MasterChef on BBC One in 2005. He is a restaurateur; former owner of the Luxe and a second restaurant, Smiths of Smithfield. He has written a number of cookbooks.

Reviews

[Anna · Rating 5 out of 5]

John not only gives us lots of ways to cook with beef, but also gives the history and importance of great and rare breeds, butcher's recommended cuts and true head-to-tail eating. You'll find lots of recipes which use steak, tail and even offal! His recipes are straight from the heart - down-to-earth, tasty, easy to make and gathered from around the world. They include classics such as pies, roasts, steaks and hamburgers as well as contemporary Italian, French and Thai specialities. As with his "Chicken" book you'll find ideas for different ways of serving steak and recipes for side dishes (like gnocchi or prefect chips). You can feel straight away his passion for beef. This book is now officially my Hubby's favourite!

[Giel · Rating 3 out of 5]

Dit kookboek eindigt met ontzettend Britse gerechten. Maar deze Australische kok begint met exotische gerechten uit alle landen. Leuk is dat er veel 'bijgerechten' zoals groentepakketjes en sauzen zijn opgenomen. Het boek bevat dus niet alleen recepten voor vleesgerechten. Belangrijk voor een kookboek zijn nieuwe ideeën en die doet de lezer zeker op.
Het register is maar 'zo-zo' omdat nu juist de bijgerechten slecht aangeduid zijn of niet opgenomen in het register. Blijkbaar mag je die alleen gebruiken bij 'dat' ene recept wat wel in het register staat.
Het vertalen van een Brits kook boek is een kunst-an-sich. Mijn advies is elk recept eerst door te lezen en dan uw eigen 'kookplan' op te stellen.