New York Magazine

New York Magazine
B-ECAAAAMBAJ
116
By:

Published on 1978-12-18 by

That mythic slab of crusty grilled steer — the celebrated New York \u003cb\u003esirloin\u003c/b\u003e — is \u003cbr\u003e\n$16.50 naked on a plate today. And in some steakhouses the plate is getting \u003cbr\u003e\nsmaller. It is the time of the $42 lobster and the $5 tomato. Only a year ago the \u003cbr\u003e\nfearless ...

READ NOW

New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.

This Book was ranked 37 by Google Books for keyword sirloin.

The book is written in enfor NOT_MATURE

Read Ebook Now
false
true

Printed Version of this book available in
MAGAZINE

Availability of Ebook version is falsein falseor false

Public Domain Status false

Rating by

SAMPLE

false

Click Here To Get More Barbecuing and Grilling Cookbook