A contemporary guide for
steak
connoisseurs.
Unlock the secrets of premium steak with Steak Simplified: a unique blend of handbook, cookbook, and memoir, curated by passionate cook Joan Tuaño Rumsey. Beyond its collection of recipes, this book is a heartfelt ode to the artistry of steak, fusing Joan’s entrepreneurial spirit with a decade- long dedication to the family’s butchery, La Carne.
In a world preoccupied by everything plant-based, Steak Simplified stands out as a beacon for meat enthusiasts. Far from being a carnivore’s dietary guide, it dismantles meaty misconceptions with meticulous research, empowering readers to make enlightened choices about how they cook, eat and shop - all without compromising on flavour.
With a focus on beef and lamb, Joan follows the meat from farm to plate in the book’s opening chapters, exploring the science of marbling, myoglobin, and marinades. The final section of the book is dedicated to over 25 recipes, demonstrating her extensive knowledge with its combination of classic Western dishes and vibrant flavours from her Filipino heritage. With recipes like Bistek Tagalog, Rainbow Steak Noodles and Pistachio Crusted Lamb Rack, readers are sure to add a whole host of new skills and flavour combinations to their culinary repertoire.
The integration of QR codes, seamlessly linking to Joan’s dynamic cooking videos, provides a modern dimension that ensures an immersive learning experience. Elevate your steak game and savour every bite with Steak Simplified: the indispensable guide to good, honest steak.
Before getting into the how, we need to step back and look at the bigger picture. i.e. the current arguments that exist on meat. Then we break down all the important elements that help one understand quality beef and lamb like feed, breeds, aging and marbling. Next, we look at how to cook meat using different techniques including a section on grills, airfryers and sous vide (vacuum) cooking. Finally, the recipes. They will each include a QR code link to a video on how to make each one, some highlighting Filipino dishes as an ode to the author's culture.
inside the book
Why Steak Simplified?
Socially, we tend to think of all meat as being red meat, i.e. the beef and lamb this book's all about, but that's not necessarily true. By its dictionary definition, meat includes all kinds of animal flesh or tissue: fish, game, poultry, pork, and so on. The "meat" referred to in this book, however, is specifically premium steak meat: beef and lamb fed on a specialised program. Hence, Steak Simplified.
about the author
Joan Tuaño Rumsey’s culinary journey, shaped by eight years in the family butchery and a global quest for meat wisdom, is a testament to her dedication to quality and sustainability. Rooted in a flexitarian philosophy, she blends a passion for nutrient-dense proteins with a commitment to diverse food groups. A graduate of both the Enderun Colleges in the Philippines, and Les Roches Hospitality School in Switzerland, and also a culinary education by Michelin-star chef Alain Ducasse, Joan’s refined palate appreciates the nuances of exceptional cuisine. Her recent exploration of beef landscapes in Australia and New Zealand for her debut book reflect a journey transcending borders. Today, as Chief Marketing Officer, she has elevated her family’s business, La Carne, to a premium butchery in the UAE and the Philippines, delivering only the finest Angus and Wagyu beef.