New American Steakhouse Cookbook

When David Walzog opened the doors to his first of three New York steakhouses in 1998, he sought to update an American institution. By applying the principles of New American cuisine"”with a slew of influences and creativity, and fresh-from-the-farm flavor"”he reinvented the steakhouse. Now, with 125 favorite recipes, the celebrated chef shows home cooks how to duplicate his modernized take on this popular fare. While he includes the secrets to perfecting that Caesar and rib eye, The New American Steakhouse Cookbook also reveals how to set the stage with showstoppers like Warm Crabmeat Tartlets with Spice Dijon Cream, and Beefsteak Tomato, Sweet Onion, and Fresh Herb Salad with Blue Cheese Croutons. Magnificent main dishes include Marinated Swordfish with Fresh Herb Butter and Spicy Stewed Tomatoes; Cider and Stout Braised Pork Shoulder; Cajun Veal Medallions with Red Pepper-Parsley Salad; and Beef Tenderloin Kebabs with Summer Vegetables. His spectacular side dishes feature Black Truffle Creamed Spinach; Potato-Gruyère Cheese Gratin; and Vegetable-Stuffed Red Ripe Tomato. And for dessert, Walzog shares the recipe for his legendary Four-Layer Chocolate Cake, along with his Creamy Mascarpone Cheesecake. Not just for steak lovers, this collection of stellar recipes is a must-have for anyone who simply loves great food.