Steak: One Man's Search for the World's Tastiest Piece of Beefby Mark Schatzker
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
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.
- Penguin Publishing Group
- Publication date:
- Sales rank:
- Product dimensions:
- 5.40(w) x 8.30(h) x 0.80(d)
- Age Range:
- 18 Years
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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Looks at the shadows. "So?"
I get in and smile. Crossing my legs. My bare legs peek out from my skirt
Fo u know when the next masquerade is
This book tells about someones experience going around eating steaks! Dont have any recip. at all!
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.