If anybody out there has ever dined on steak at a certain Hamersley’s Bistro in Boston, drop me a line. I’m getting ready to fry up some steak, bistro-style, from Hamersley’s luscious cookbook Bistro Cooking At Home and I’d like to compare notes or something.
I think it’d be fun to do a side-by-side review of a dish prepaired at a restaurant, with the same or similar dish prepaired from that restaurant’s chef’s cookbook. I’d probably pick the Sear-roasted Rib Steak With Garlic Butter (for simplicity of steak) or the Grilled Flank Steak With Coffee and Black Pepper Marinade (cause I love flank steak, and coffee and pepper, wow!)
The Bacon Guys have done this book from a bacon perspective… I think it’s time for the steak perspective.