Chef Richard Chamberlain will be at Little Professor Book Center on Tuesday from 5 to 7 p.m. to sign copies of "The Healthy Beef Cookbook."

Chamberlain is owner and executive chef of Chamberlain's Steak and Chop House in Dallas, Texas.

The cookbook has more than 130 lean beef recipes, using the 29 leanest cuts of beef, "all simple and able to be used by busy families," Chamberlain said in a phone interview. "The recipes have 10 or fewer ingredients and can be cooked in less that 30 minutes."

Don't let simple and quick fool you, however. The recipes range from "Five-Spice Tenderloin Steaks with Creamy Polenta" to "Mediterranean Burgers with Hummus."

Chamberlain's favorite recipe is the Italian Beef Pot Roast. "It's slow-cooked and braised, incorporating olives and capers. The feedback I get from people who like this recipe is that they were looking for something different." Another favorite is his steak sandwich with caramelized onions, goat cheese and arugula. "The ingredients pair well together," he said.

Chamberlain, 46, decided to co-author the books with Betsy Hornick, a registered dietician, because "I come from a five-generation family of cattle producers. I also come from a family with heart disease. The recipes are all 15 grams of fat or less per serving. In the back of the book are 15 different graphs to help people select the right cut of meat."

"These recipes were triple-tested, sometimes even four or five times on different stoves and in different cookware, so you can be sure they'll work for you."

Chamberlain is no stranger to South Dakota and has hunted pheasant and geese near the Pierre area. Best pheasant recipe? "Pheasant is like a lean cut of beef. There's not much marbling. I slow cook it in a very rich stew made from wine, shallots, peppercorns, bay leaf and a stock made from the bones. I cook it until it falls off the bones and serve it over a bed of pasta or a risotto. It's a real crowd-please."

Chamberlain has been cooking since the age of 17. "I went to a small culinary school in Dallas and did an apprenticeship at the same time. I worked under some high-end French chefs."

In January, the Texan was profiled in Drovers, a beef producer magazine. He has been a guest on NBC's "Today" show.

The South Dakota Beef Industry Council is bringing him to the state for book signings. He is also visiting Rapid City, Pierre and Sioux Falls.

The book was put out by the National Cattlemen's Beef Association and the American Dietetic Association and is available at Little Professor for $21.95.