Chef Steve Topple’s 17-year professional career has placed him in the kitchens of more than a half-dozen top-flight restaurants on both sides of the Atlantic. In that time, Topple has taken culinary influences from both his native England and his adopted home in America and combined them in a “rustic but elegant” style that is all his own. In his second book, Signatures, Topple showcases the dishes that have attracted legions of delighted diners to his food no matter where he dons his chef’s coat. With in-depth cooking insights and detailed recipes, Signatures gives home cooks the chance to recreate chef Topple’s most beloved dishes in their own kitchens.
|10063||Buffalo 4-inch Short Ribs||Frozen||6 lb. avg./3-4 slabs per pkg.|
|40050||Chicken Natural Airline Breast||Frozen||9-10 oz. avg/5 per pkg.|
|40004||Chicken Whole Organic||Frozen||4 lb. avg|
|80040||Elk Tenderloin||Frozen||2 lbs. avg.|
|12107||Heluka Pork Rib Chop||Frozen||12-14 oz.each/2 per pkg.|
|18038||Cervena Venison Stew Meat||Frozen||2 lb. pkg.|