Drawing from the spirit of the menus at Morton’s original Chicago location and their eighty other restaurants around the country and the world, Morton's the Cookbook includes familiar and delicious American steakhouse fare accentuated by the flavors picked up as the restaurant has grown to span the globe.
The expert on steak, Morton’s shares its wealth of information on how to cook your steak to perfection in enticing recipes such as New York Strip Roast with Three Peppercorn Sauce and Bone-in Ribeye with Rancher’s Rub. Complete your meal at home with recipes for delicious appetizers and classic steakhouse sides, such as Five-Onion Soup, Maine Lobster and Avocado Salad, and Blue-Cheese French Fries. Tempting desserts round out this bold collection of delectable recipes.
Beautifully illustrated throughout with full-color photographs and featuring 100 tantalizing recipes, Morton’s the Cookbook brings Morton’s exceptional fare to your home every day.
What is perhaps most striking about this collection of 100 recipes, drawn by Morton's cofounder Fritsch from the menu of Morton's Steakhouse in Chicago, is that the majority of the entries do not involve steak. It's a mixed blessing: steamed mussels and the mixed green salad are wallflowers, but tuna sashimi burgers and five-onion soup shine bright. Chicken salad, at least, is given a boost with Granny Smith apples and dried cranberries. Fritsch, also executive chef of Morton's, also has a special place in his heart for veal served with spaetzle, french fries topped with blue cheese and sautéed duck breasts with port and garlic. Of course, when the focus turns to proper preparation of a mature cow, it is hard not to fall in love. Assuming access to a good, neighborhood butcher, the herb-encrusted double porterhouse rules the herd, though the rib eye, the strip, the tenderloin and the filet mignon all get their due as well as their salt and garlic. For something spicy, there is a Bloody Mar