While our first cookbook, Morton's Steak Bible, focused almost exclusively on Morton's recipes, Morton's The Cookbook offers an assortment of new items introduced to the Morton's menu over the past few years.

Included are over 100 recipes created by co-founder and co-author Klaus Fritsch and his culinary team, including Tylor Field, III. Together, Klaus and Tylor offer their expertise on beloved classics and new favorites to help turn a meal into an experience.


Co-Founder & Vice Chairman
Morton's The Steakhouse
Co-Author of Morton's Steak Bible and Morton's The Cookbook

Restaurants and meticulous food preparation are a way of life for Klaus Fritsch, who learned from the kitchen at his family's establishment in Germany. After four years of study and an apprenticeship at the prestigious Restaurant Kaiser Keller in Frankfurt, Germany, Fritsch worked in several Swiss resorts and restaurants before moving to the United States in 1967.

Klaus Fritsch and Arnie Morton co-founded Morton's in 1978 and soon began expanding the business from the original State Street location in Chicago.

Today, as vice chairman of Morton's The Steakhouse restaurants, Fritsch is responsible for the business growth and menu development of the 78 Morton's locations around the world.

Fritsch's and Morton's trademark consistency has been replicated in locations from San Francisco to Singapore and Houston to Hong Kong, making it the largest company-owned and operated fine-dining restaurant brand in the world.

Vice President, Wine & Spirits
Morton's Restaurant Group, Inc.
Co-Author of Morton's The Cookbook

Tylor Field, III is an internationally recognized expert on wine and spirits and winner of the highest honor from the Guild of Sommeliers Education Foundation - the Distinguished Service Award - for his outstanding contributions to wine education and wine service.

As Vice President of Wine & Spirits, since 2005, Field has guided Morton's leadership in developing and providing a diverse world-class selection of fine wines and spirits to complement and enhance the fine dining experience for our guests at Morton's steakhouses around the world. Under his leadership, all of Morton's eligible steakhouses received Wine Spectator's 2008 Award of Excellence, which is given only to restaurants that offer a well-chosen selection of quality producers, along with a thematic match to the menu in both price and style.

In 2007, Field became just the eighth person ever to receive the Distinguished Service Award from the Guild of Sommeliers Education Foundation, the not-for-profit group of the Court of Master Sommeliers that provides educational programs for wine service professionals and helps them become Master Sommeliers.


One out of every eight Americans
struggle with hunger.


Morton's The Cookbook includes a collection of recipes for much-loved classics and soon-to-be favorites, including appetizers, entrees and desserts, and guides you through cocktail and wine pairings to make your meals even more memorable.

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