Steak should be cooked with friends, believes celebrated chef Rick Tramonto. These "friends" are the side dishes, glazes, drinks and even music which accompany a great meal. Tramonto, executive chef/partner of Chicago area restaurants TRU and Tramonto's Steak & Seafood writes that he "appreciates the meal but loves the process just as much," so he released Steak With Friends, featuring 150 recipes, to share the process of preparing his steak house food at home.
Steak is, of course, the centerpiece of this collection of recipes. Instructions for grilling Bone-In Rib Eye and T-bone steak stand next to classic recipes for Filet Oscar and Beef Wellington. They are accompanied by explanations on a multitude of topics, from how to buy the best cuts to the history of the dish.
But steak is not the only thing on the menu; fish, lamb, pork and poultry are also a part of this collection with daring dishes for at-home-chefs to try, such as Roasted Frog Legs with Garlic and Tomatoes or the traditional Lobster Pot Pie. Recipes are sophisticated, some involving luxurious ingredients like Fois Gras or truffles. However, ample explanations and photos aplenty make it easy for cooks to prepare Tramonto’s gourmet menu at home.
A large portion of the books is devoted to recipes for the "friends." Tramonto encourages chefs to create a menu from the array of appetizers like Hamachi Sashimi with Pineapple Bubbles, soups like Cheddar and Guinness soup with Bacon and Croutons, or salads like the Chicago-style Garbage Salad. Steaks can be topped with a variety of cheese crusts, dry rubs, creams, and sauces. Recipes for complementary cocktails and recommendations for wine are even included. As a final touch, the book even features recommendations for music while cooking the different dishes.
In creating this book, Tramonto has shared his secrets of not only cooking, but of the entire process of preparing food. The personal touches in this cookbook bring at-home-chefs into the kitchen wi