Prime: The Beef Cookbook

Turner, a British chef, butcher, and restaurateur, puts all his talents to use in the beefy follow up to his 2015 pig-centric book, Hog. There are 160 recipes spread across nine chapters, including sections on burgers, steaks, raw and cured dishes, and roasted and braised entrees. These chapters are separated by nine short discussions on topics such as types of cattle feed, the stages of slaughtering, and the impact of cattle farming on the environment. Recipes have both metric and imperial measurements, and Turner makes clear that he is no stranger to American cuisine, referencing and riffing on many classic dishes from across the U.S., such as the smoked prime rib at Smitty’s Market in Lockhart, Tex. Still, the Philly cheesesteak inexplicably calls for marinara sauce, and his ideal cheeseburger favors the British stalwart Ogleshield cheese over cheddar. The chef’s love of umami is obvious in the replication of the California umami cheeseburger and in original dishes such as kimchi hash, and chopped steak with anchovy toast. The many full-page photos by Paul Winch Furness feel icy. (May)