Lobel's Meat and Wine: Great Recipes for Cooking and Pairing by David Lobel and Evan Lobel and Mark Lobel and Stanley Lobel and Leon Lobel

  • Beaujolais-style hanger steak with red wine sauce (Onglet sauce Beaujolaise) (page 40)

    from Lobel's Meat and Wine: Great Recipes for Cooking and Pairing Lobel's Meat and Wine by David Lobel and Evan Lobel and Mark Lobel and Stanley Lobel and Leon Lobel

    • Categories: Sauces for meat; Main course; Cooking for 1 or 2; French
    • Ingredients: white mushrooms; dry red wine; veal stock; thyme sprigs; beef hanger steaks; shallots
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  • ISBN 10 0811847322
  • ISBN 13 9780811847322
  • Published Sep 18 2006
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

When it comes to meat, the Lobel family of New York is recognized as the prime purveyor and authority. Whether it's beef, pork, lamb, poultry, or game, they know not only how to choose it, but also the very best ways to prepare each cut. Here they describe and integrate the flavors of wine and reveal which of its components are the most food-friendly. And then there are nearly 100 recipes. From the easy-to-prepare rib steaks, marinated in Pinot Noir, to the delicious surprise of a gratin of chicken and Gruyère cheese cooked in Bourgogne blanc, each recipe gives detailed wine notes and, where appropriate, butcher's notes and make-ahead tips. Lobel's Meat and Wine is a cut above.

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