'Beef'
Recipes by John Torode
Photos by Jason Lowe
The Taunton Press -- 2009
Buy it at Amazon

Not just another meat and potatoes cookbook, this tome dives head first into the world of beef, how to properly cook it and how it's used in other parts of the world -- such as in Japan, where it is often topped with tobiko (fish roe). Torode's passion for the subject is evident, illuminating a clear understanding on how to spread the word to his readers in a non-intimidating way. Classics like Beef Wellington and Meat Ragu are on offer, but so are more adventurous dishes like Spiced Salad of Braised Beef with Roasted Rice and Anchovy, Fontina and Meat Sauce Calzone.

Takeaway tips: The first several pages go into depth about how to buy meat with an explanation of different breeds, beef cuts and terms like aging. For beginner carnivores, this information is vital in producing a successful dish. A handy beef source guide in the back allows readers to shop along with Torode at his top spots for grain and grass-fed beef.

See what we tested and whether it's worth buying after the jump.


Quality of pictures: Beefy! It's incredible how a photographer can make beef look so different throughout the book -- in-your-face shots of steak tartare, carpaccios, pizza and pies made us run to our butchers.

We tested: Bresaola and Mozzarella Pizza and Potato-Topped Beef Pie

Surprised to see Bresaola dishes included in the cookbook (it's a classic Italian cured beef), we headed straight to the pizza recipe that had globs of deliciously melting mozzarella on top. It was very satisfying to make the dough and tomato sauce by hand, but if you don't have the patience and time, use your favorite jarred sauce and ask for fresh pizza dough at your local pizzeria as quick substitutes.

Beef pie may sound so special, but with its scalloped potato crust, this pie will melt in your mouth. Chopped beef chuck (an inexpensive cut of meat) mixed with onions, fresh thyme and beef stock is a hearty meal that is ideal for leftovers.

Worth the investment: If you're a beef lover or just trying to learn how to perfect the perfect piece of meat, than this is the book for you. Heck, the fold-out poster showing the various cuts of meat and a special section on how to spit-roast meat for 100 people is enough for us.

Have a minute or two to spare? Check out John's website where you can play "Steak and Taters" or "How Now Yummy Cow!"