The New American Steakhouse Cookbook: It's Not Just Meat and Potatoes Anymore    by David Walzog & Andrew Friedman Order:  USA  Can Broadway, 2005 (2005) Hardcover     Reviewed by Mary Ann Smyth David Walzog, chef at the Strip House, Michael Jordan's The Steak House NYC and The Steak House at the Monkey Bar has presented us with a cookbook outlining his own reflections on steakhouses and his revisions to yesterday's favorites found on the old menus. No one seems to object to his changing the steakhouse atmosphere and food - the restaurants are thriving. Chef Walzog realized after he became a chef what bothered him about steakhouses: 'the drab surroundings, the gruff waiters, and the utter unpredictability of the menu.' He and partners Penny and Peter Glazier 'decided to attempt one of the most unthinkable tasks one could embark on in New York restaurant world; to reinvigorate the steakhouse by creating a new take on the genre.' Like others in his generation of American chefs, a 'reverence for fresh, seasonal ingredients and bringing out their natural beauty and flavor' became premier in his mind. In changing the way meat is cooked and served, he's changed the accompanying foods as well. The New American Steakhouse Cookbook is filled with delicious sounding and looking recipes for everything from drinks and appetizers, salads, soups, entrees and vegetables, and last but not least desserts. Walzog has also included short, informative lessons on his cooking style and the types of equipment you will need along with explanations of his kitchen jargon. Here's just a brief wish list from me. The following are recipes that caught my eye and appetite on perusal of this marvelous book. First off, Lemon Vinaigrette – I'm sure I can use that in many ways. Then, Whipped Garlic Goat Cheese and Sherried Tomatoes on Cheese Strips. Pardon me. I think I'm drooling. There's Moroccan-Spiced Lamb Chops, or how about Sliced Beefsteak Tomatoes and Sweet Onions with Fresh Herbs and Blue Cheese Croutons? I know I'm drooling. I'll take Seafood Soup with Scallops, Squid, and Lobster, followed by Lemon-Pepper Marinated Chicken with Grilled Asparagus, and Grill-Roasted Sweet Corn-on-the-Cob with Sun-Dried Tomato Butter. There's a marvelous section on beef - how to buy it, what it should look like, and the proper way to cook it so it is the best it can be. Oh, for heaven's sake. Go get yourself a copy of this great book. I can't stand writing of it any longer. I want to get started on a first recipe, which I think will be Baked Lemon Sole Fillets with Crabmeat Stuffing and Fresh Corn Sauce. Doesn't that sound divine? And, BTW, look for a guide to wines in the back of the book. Note: Opinions expressed in reviews and articles on this site are those of the author(s) and not necessarily those of BookLoons. Find more NonFiction books on our Shelves or in our book Reviews