Marrying simplicity and succulence, steak is a food everyone can understand, and one of the very few to inspire genuine craving. Steak is William Rice's avocation, his passion, and he's researched different preparations and flavors of steak from all over the world. A collection of over 140 recipes, steak lover's cookbook is divided between fancy uptown cuts (e.g., tenderloins, porterhouses, ribs) and the plainer but just as tasty downtown cuts (skirt, chuck, flank, round). It includes the Best-Ever recipe for each type, plus dozens of inviting alternatives, not to mention Steak Fries, Outrageous Onion Rings, and Mississippi Mud Pie. It's a steakhouse at home.

84,000 copies in print.

About the Author

William Rice is the nationally-known food and wine columnist for The Chicago Tribune. One of America's most respected authorities on food preparation and wine, he has co-edited three editions of Where to Eat in America, a national restaurant guide, wrote Feasts of Wine and Food, a wine guide with recipes, and has contributed articles to Travel and Leisure, GQ, Gourmet, Elle, and Connoisseur. Before joining the Tribune, he was the editor-in-chief of Food & Wine magazine. Bill lives in Chicago with his wife, Jill Van Cleave, a specialist in recipe development.

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