Beef and Potatoes : 200 Recipes, for the Perfect Steak and Fries and So Much More

Dinner. Sorted. Here are 200 recipes, classic and modern, for two of the world's favourite ingredients ... In the Beef chapter there are luscious, hearty recipes such as rib eye steak with garlic chips; Belgian beef and beer stew; and roast beef with bearnaise sauce. In the Potatoes chapter: how to make the ultimate chips; potato pancakes with spinach and mint; Dauphine potatoes; and potato puree with truffles. In the Beef and Potatoes chapter: classic cottage pie; beef and potato tagine with mint yoghurt; traditional beef wellington with duchess potatoes; and Mexican-style braised beef ... With 200 recipes for everything from steak and chips to warming beef bourguignon, we've got your dinner options covered Beef and potatoes form the staples of many peoples diets but often home cooks dont realise how important it is to use the right potatoes and the right cut of beef to make a main meal a success. In Beef and Potatoes, Jean-Francois Mallet offers his expertise, along with 200 hearty and safe-proof recipes to ensure youre cooking up a delicious storm of beef and potatoes every time. If you just think beef without considering which cut, theres very little chance of striking lucky when it comes to making your dish a success; nobody likes a slow-cooked stew the consistency of shoe leather because you chose the wrong cut of meat. Likewise, if you want to barbecue and choose chuck, you will have a miserable family dinner.So there are rules. And the same applies with potatoes. You dont make mash, chips, steamed potatoes, sauted potatoes, crisps and souffl potatoes with the same variety. Its important to distinguish between a waxy potato such as a Dutch Cream and a floury/starchy potato, such as King Edward. And what about red Pontiac, Sebago, Desiree and Yukon gold? In Jean-Francois Mallets Beef and Potatoes, you can identify the right cut for each way of cooking beef and the potato for the dish you are hankering after.Containing 200 recipes, classic and modern, within three sections. In Beef youll find luscious hearty recipes such as rib eye steak with garlic chips, Belgian beef and beer stew and roast beef with barnaise sauce. In the Potatoes chapter youll find out how to make the ultimate chips, potato pancakes, potato fritters and potato puree with truffles. And in the Beef and Potatoes selection, youll find favourites such as classic cottage pie, beef and potato tagine with mint yoghurt, traditional beef wellington with duchess potatoes and a Mexican-style braised beef. This superb book has dinner options well and truly covered. Dinner. Sorted. Here are 200 recipes, classic and modern, for two of the world's favourite ingredients.

In the Beef chapter there are luscious, hearty recipes such as rib-eye steak with garlic chips; Belgian beef and beer stew; and roast beef with bearnaise sauce. In the Potatoes chapter: how to make the ultimate chips; potato pancakes with spinach and mint; Dauphine potatoes; and potato puree with truffles. In the Beef and Potatoes chapter: classic cottage pie; beef and potato tagine with mint yoghurt; traditional beef wellington with duchess potatoes; and Mexican-style braised beef.

With 200 recipes for everything from steak and chips to warming beef bourguignon, we've got your dinner options covered.