Steak: One Man's Search for the World's Tastiest Piece of Beef

( 6 )

Overview

STEAK. Nothing that humans have ever put into their mouths in the name of nourishment has been the subject of such devotion, such flights of gastronomic ecstasy, or such grave connoisseurship as this most adored of meats. Now Mark Schatzker, an award-winning food and travel writer, takes readers on an odyssey to four continents, across thousands of miles, and through hundreds of cuts of steak, prepared in dozens of ways, all in a quest for the perfect piece. Steak is an impassioned, funny, and enlightening look ...

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Steak: One Man's Search for the World's Tastiest Piece of Beef

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Overview

STEAK. Nothing that humans have ever put into their mouths in the name of nourishment has been the subject of such devotion, such flights of gastronomic ecstasy, or such grave connoisseurship as this most adored of meats. Now Mark Schatzker, an award-winning food and travel writer, takes readers on an odyssey to four continents, across thousands of miles, and through hundreds of cuts of steak, prepared in dozens of ways, all in a quest for the perfect piece. Steak is an impassioned, funny, and enlightening look at the fate of this beloved food.

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Editorial Reviews

Publishers Weekly
Slate columnist Schatzker's journey through more than 100 pounds of steak begins with a single, fondly remembered bite from his past and takes him, years later, to eight countries on four continents in pursuit of flavorful beef. Chapter by Dionysian chapter he probes the myths and minutiae of tasty beef. Does marbling (the small white dots and curls of fat spread throughout a steak's red flesh) matter more than breed? Is a stressed animal less tasty? Can words accurately describe the flavor of beef? In Texas, Schatzker compares corn-fed to grass-fed rib-eyes; Scotland is mostly about the Angus bulls, while Japan provides the lure of its famed kobe and Wagyu beef. Lessons from each new location build upon those from the last, underscoring his major concern: do modern practices of commercial breeding and production sacrifice quality for quantity? Schatzker writes with a discerning eye, an inquisitive mind, and a comedic sense of timing that keeps both shop talk (reading cow pies), and the esoteric (the mysteries of umami) from numbing readers' minds. On the way to a unifying theory of steak, Schatzker even raises his own cows for slaughter, leading him to the Zen-like revelation that “the secret to great steak is great steak.” No matter. Steak is easily one of the most entertaining and informative noncookbooks about beef. (June)
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Product Details

  • ISBN-13: 9780143119388
  • Publisher: Penguin Group (USA) Incorporated
  • Publication date: 4/26/2011
  • Pages: 304
  • Product dimensions: 5.40 (w) x 8.30 (h) x 0.80 (d)

Meet the Author

Mark Schatzker is a columnist for the Globe and Mail and a frequent contributor to Conde Nast Traveler and Slate. He has been a finalist for the James Beard journalism award and lives in Toronto.
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Customer Reviews

Average Rating 4.5
( 6 )
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Sort by: Showing all of 6 Customer Reviews
  • Anonymous

    Posted July 30, 2013

    Luna

    I get in and smile. Crossing my legs. My bare legs peek out from my skirt

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted July 9, 2012

    Storm

    Yush?

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  • Anonymous

    Posted July 9, 2012

    Saphire

    Fo u know when the next masquerade is

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted January 22, 2012

    Desc.

    This book tells about someones experience going around eating steaks! Dont have any recip. at all!

    Was this review helpful? Yes  No   Report this review
  • Posted December 25, 2010

    more from this reviewer

    A perfect addition to any foodie's bookshelf.

    Full disclosure: I received an ARC of this book through the Goodreads First Reads program. I absolutely loved this book! Mark Schatzker writes about his quest for the perfect steak, including his trips around the world to Texas, France, Scotland, Italy, Japan, and Argentina and his attempts to raise his own cow for the perfect steak. The book is full of so much interesting information about the history and current state of steak, including a vein that runs throughout the book that covers the grass-fed vs. feedlot argument about beef. Having tried one too many mediocre steaks, the author sets out to find the perfect steak and what goes into creating it, and takes the reader along on a humorous and fascinating ride. The writing is fantastic and will keep you laughing and interested. Having moved to the San Francisco bay area a year ago, I found the book to be especially interesting because so much of the local culture here revolves around food and the search for delicious and healthy alternatives to many of the foods that are currently making Americans fatter and fatter. One of the huge things in this area's culinary scene is grass-fed beef, something I had never really seen or heard much about before moving here. I can definitely say that I find it to be much tastier, and a lot of the information in this book helped me to understand why this is the case, and how my new-found love of grass-fed beef may actually be better for me. I definitely think "Steak" is the perfect companion book to any foodie's collection.

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  • Anonymous

    Posted January 27, 2011

    No text was provided for this review.

Sort by: Showing all of 6 Customer Reviews

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