Denis Kelly

Do you like photos of food? Well this book won't let you down... Food raw, in preparation & the finished product...

Many are appetizing some are not... Pot roast, Osso Bucco, & Beef Bourguignonne, remind me of beef stew and that is not attractive nor appetizing to me....

The recipes are long and involved, who knew it took so many steps to prepare meat? At least t he photos show you what you are suppose to be doing....

The book is in 8 segments:

About This Book: Working w/ recipes; Understanding beef & veal (moo); Cooking beef & veal; Measuring ingredients & pan size; Doneness temperatures & food safety; Flavoring & seasoning beef & veal; and Serving & garnishing beef & veal (did this guy get paid by the word)

Basic Recipes: Roasted meat stock, Chicken stock (not beef or veal); Basic tomato sauce; Roasted tomato sauce

Key Techniques, include: Dicing celery & carrots; Chopping herbs (because you don't know); Preparing lemon zest & ginger; Browning meat; Trimming a roast, steak & tenderloin; Setting up & using charcoal & gas grills (for your man); Testing meat for doneness; Deglazing; & Using a slurry

Roasted Beef & Veal: Prime rib w/ individual Yorkshire puddings; Salt-roasted tenderloin; Herb rubbed veal loin; & Chateaubriand w/ Bearnaise sauce

Sauteed & Stir-fried Beef & Veal: Beef medallions w/ simple pan sauce; Stir-fried sesame beef; Pan-seared steak variations; & Beef Stroganoff

Grilled Beef & Veal: T-bone steaks w/ black olive butter; Marinated skirt/flank steak variations; Bacon wrapped filets mignons (heart attack on a plate); & Beef ribs w/ barbecue sauce

Braised Beef & Veal: Beef Bourguignonne; Osso bucco, Braciole (Now this I liked & will make); Rolled beef variations; Pot roast; Braised short ribs

Using Key Tools & Equipment: Glossary: Index: Acknowledgements

I think it is best to borrow this from the Library rather than purchase it, unless you are one who is unable to rem ember cooking techniques.

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