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The New American Steakhouse Cookbook: It's Not Just Meat and Potatoes Anymore

David Walzog




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 | #1171297 in Books |  2005-04-26 |  2005-04-26 | Original language:English | PDF # 1 |  7.55 x.80 x9.49l, | File type: PDF | 224 pages

||2 of 2 people found the following review helpful.| LOVE LOVE LOVE THIS BOOK|By Sandra Gail|After eating at SW Steakhouse in Vegas, I was inspired to find out more about the chef, David Walzog. The meal was fabulous, and I was looking for the recipe for the creamed spinach. I discovered that many years prior to opening this restaurant, chef David Walzog wrote a cookbook that explains his techniques and approach to cooking. Th|From Publishers Weekly|The chef at three popular Manhattan steakhouses, Walzog aims to dispel the "utter predictability" of most such venues by endowing his sides, fish, poultry and meats other than beef with big flavors. This ambition, of course, can require pl

New York City’s best-known steakhouse chef brings restaurant-caliber cooking to the home kitchen with his creative spin on America’s classic cuisine, featuring a wide array of seafood, chicken, steaks, and chops, plus a host of scene-stealing appetizers, side dishes, drinks, and desserts.

When David Walzog opened the doors to the first of his three New York steakhouses in 1998, he sought to update an American institution. By applying the principles ...

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