Beef and potatoes form the staples of many people's diets but often home cooks don't realise how important it is to use the right potatoes and the right cut of beef to make a main meal a success. In Beef and Potatoes, Jean-Francois Mallet offers his expertise, along with 200 hearty and safe-proof recipes to ensure you're cooking up a delicious storm of beef and potatoes every time. If you just think 'beef' without considering which cut, there s very little chance of striking lucky when it comes to making your dish a success; nobody likes a slow-cooked stew the consistency of shoe leather because you chose the wrong cut of meat. Likewise, if you want to barbecue and choose chuck, you will have a miserable family dinner. So there are rules. And the same applies with potatoes. You don't make mash, chips, steamed potatoes, sautéed potatoes, crisps and soufflé potatoes with the same variety. It's important to distinguish between a waxy potato such as a Dutch Cream and a floury/starchy potato, such as King Edward. And what about red Pontiac, Sebago, Desiree and Yukon gold?
In Jean-Francois Mallet's Beef and Potatoes, you can identify the right cut for each way of cooking beef and the potato for the dish you are hankering after. Containing 200 recipes, classic and modern, within three sections. In 'Beef' you'll find luscious hearty recipes such as rib eye steak with garlic chips, Belgian beef and beer stew and roast beef with béarnaise sauce. In the 'Potatoes' chapter you'll find out how to make the ultimate chips, potato pancakes, potato fritters and potato puree with truffles. And in the 'Beef and Potatoes' selection, you'll find favourites such as classic cottage pie, beef and potato tagine with mint yoghurt, traditional beef wellington with duchess potatoes and a Mexican-style braised beef. This superb book has dinner options well and truly covered.