Thick steaks sautéed with rosemary and juniper berries from The Cook and the Gardener: A Year of Recipes and Writings for the French Countryside by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Early escarole warmed with lardons and artichoke hearts; Summer vegetables with three sauces (anchovy, aïoli, and garlic oil); Mashed celery root and potatoes; Celery root with wild thyme; Celery root slaw; Frisée salad with sage croutons

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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