Morton’s The Cookbook: 100 Steakhouse Recipes for Every Kitchen
by Klaus Fritsch with Tylor Field III and Mary Goodbody
2009, Clarkson Potter/Publishers
ISBN: 978-0-307-40926-1
Just the name Morton’s on a cookbook could be intimidating enough for a home cook based on their reputation for having the best steaks anywhere. Then as you look at the pictures, the intimidation grows because the food showcased looks absolutely amazing. It isn’t until one looks at the recipes that they realize the recipes aren’t that hard to follow.
Going through the cookbook, one can easily visualize the spirit of Morton’s Steakhouse from all of the side stories shared with the recipes. To help the cook at home, sample menus are located throughout the cookbook. Drink pairings are provided for the main dishes.
I was able to make several of the dishes from Morton’s The Cookbook. I made warm blue-cheese dip, filet mignon with light garlic rub, old-fashioned roasted chicken and sautéed garlic green beans. All of the dishes were delicious, not just at the first serving but also as leftovers. The warm blue-cheese dip was a crowd favorite with a second batch made the next day. My favorite was the old-fashioned roasted chicken. It was extremely moist and flavorful. I can only imagine how it must taste at an actual Morton’s Steakhouse.
Before the steakhouse classics chapter, the reader is provided information about cooking and timing a steak. This is perfect for the beginner, and I found this information to be extremely helpful. As I made the other recipes, there were some directions that I found confusing, so it was helpful to have friends and family around to help. Home cooks should read the entire recipe before starting to make sure they understand everything.
The only thing I felt that was missing from Morton’s The Cookbook was nutritional information for the dishes. Although with how delicious these recipes were, I probably wouldn’t want to actually look at that information. Overall, I believe that Morton’s The Cookbook is a must have for any home cook.
Written By: Kristin Ewing