(Disclaimer: My $.70 commision I would get if you bought the book through this link would enable me to pay off my fabulous French villa, and guarantee you a place to hang out if you come over to visit. Which is nice, I think...)
As you probably know, I'm not a big fan, and certainly not a big collector, of cookbooks. When some friends showed me an advance copy of Morton's Steak Bible, I was cautious in my enthusiasm. Sure, I love Morton's, and I've been lucky enough to have enjoyed quite a few meals in quite a few of their locations across the country over the years, but would the cookbook deliver?
Before divulging Morton's recipes for every cut from filet mignon and T-bone to skirt steak and ground sirloin, Morton's Steak Bible starts at the very beginning, providing excellent tips on how to cook like a steakhouse: what to look for when selecting meat, how to cook it on a grill or under a broiler, and of course, how to time your masterpiece to perfection. There are also "Celebrity Clips" sprinkled throughout, amusing anecdotes about visits to Morton's by its most famous guests, including Frank Sinatra, Tiger Woods, Queen Latifah, and Jackie Gleason.In addition to world-famous steak recipes, Morton's Steak Bible includes chapters featuring everything you'll need to round out your table, such as the Key Lime Mortini and Smoked Salmon Pinwheels in "Cocktails and the Food We Eat with Them"; Salad Niçoise with Pan-Seared Tuna and Velvet Lobster Bisque in "Salads and Soups"; Baked Lemon-Oregano Chicken and Lamb Chops with Baked Apples in "Other Steakhouse Favorites"; Creamed Spinach and Hash Brown Potatoes in "Side Dishes"; and Morton's legendary Hot Chocolate Cake and Upside-Down Apple Pie in "Desserts."
What I really like about this book, aside from the terrific pictures and grilling tips, is the fact that you get a lot of very good classic sauce recipes- hollandaise, bernaise, caesar, borderlaise, etc., in one book in home-sized protions, and realistic preparation techniques. I've got to make their version of a Grand Marnier souffle soon.
Having the book, I can only second your comments. I think it is an excellent guide with world class recipes for those of us with the culinary skills of a caveman! Prior to reading this book my idea of flavoring a steak or chicken was limited to ketchup--or Heinz 57 Steak Sauce if I was feeling daring and creative!