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BOOK: Morton’s The Cookbook

Morton’s The Steakhouse has produced Morton’s The Cookbook: 100 Steakhouse Recipes for Every Kitchen. Now available at major bookstores, on and in all 81 Morton’s restaurants, the book is authored by Klaus Fritsch, co-founder and Executive Chef of Morton’s, with Morton’s Vice President of Wine & Spirits, Tylor Field III and Mary Goodbody, nationally known food writer and cookbook editor. It features more than 100 recipes, including Morton’s signature menu items and other delicious American steakhouse fare—accentuated by some international flavors inspired as the restaurant has expanded to the Pacific Rim.

Morton’s shares its wealth of information on how to cook your steak to perfection in enticing recipes such as New York Strip Roast with Three Peppercorn Sauce and Bone-in Ribeye with Rancher’s Rub. There are appetizers and classic steakhouse sides, such as Five-Onion Soup, Maine Lobster and Avocado Salad and Blue Cheese French Fries. And yes, there are recipes for those sumptuous desserts that one amazingly finds room for.


Create your own Morton’s steakhouse experience at home.

Beautifully illustrated throughout, Morton’s The Cookbook might be the Father’s Day gift you’ve been looking for, for that steak-loving dad who loves to commandeer the kitchen. You can buy it now on

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