There is no doubt that North Americans love the taste and texture of beef, and those fortunate enough to afford it prefer rib of beef over other prime cuts i.e filet of beef, or strip loin of beef.
This book celebrates prime rib with several succulent recipes, and provides many appetizer, salad, soup, recipes, rub, marinade, sauce, gravy formulations, side dishes, breads and desserts.
One chapter deals with cocktails and wines appropriate for beef the world over.
The text follows a rib of beef meal from the beginning to the end. Each chapter is written by an expert on the topic i.e cocktails (10 recipes), whiskies, appetizers (13), beers (50 brands especially selected to match rib preparations), wines (from all over the world) but essentially the U S A and more specifically California), rubs, prime rib (14), sauces (18), vegetables, salads, and desserts.
The photography of this unique book is commendable and layout follows a logical process.
An excellent book for anyone who loves beef, and good food prepared simply and expertly.