[LIMITED SIGNED COPY] Wolf of Wok Street

Buy this book if you want to know how to correctly velvet meat!

I can't believe that it has taken the last 40 years of my life, to finally get an excellent recipe to tenderize and velvet beef. I used a lump of top-side which is very easy to see the grain, therefore you don't have the vagaries of identifying the grains of different muscles, as is the case with rump steak. I finally achieved perfection and if it was the only recipe I used from the book (which I very much doubt), it would be well worth the price of purchase alone.

WONDERFUL. MANY THANKS.

Your products are excellent and are being shared among family and friends.

Like the title

Easy to follow and have already had a dinner party trying out 4 of the recipes in the book. Will be doing more very soon.