Steak is a comprehensive and entertaining guide to steak cooking, written by Tim Hayward. It covers the history, culture, and significance of steak, as well as providing recipes, cooking techniques, and butchery advice. It also includes a guide to butchery, a cooking course, and Cow Maps. The book is essential for anyone who cares about sourcing and cooking great food, and is praised by chefs and food writers alike.

Format: Hardback
Length: 320 pages
Publication date: 30 May 2024
Publisher: Quadrille Publishing Ltd

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Steak: The Essential Guide for Steak Lovers

Steak is a work of endearing nerdiness, detailed scholarship, and profound appetite. It is a timely, brilliant book that dispels myth and instills sage wisdom. Learned and witty, this book is a treatise on the wonders of steak cooking, dispelling myth and instilling sage wisdom. Jeremy Lee, Jay Rayner, Angela Hartnett, Adrian Edmonson, Will Beckett, and Len Deighton all praise the book for its beauty, essentiality, and authority. Steak is an encyclopedic yet accessible journey through the world of chefs, farmers, butchers, and restaurants, with stories, recipes, traditional cooking techniques, and cutting-edge new ones. It also includes a guide to butchery, a cooking course, and Cow Maps. Steak takes an in-depth look at the historical, cultural, and social significance of our favorite cut of meat and how we might continue to enjoy it sustainably into the future. It is the ultimate handbook for anyone who cares about sourcing and cooking great food.

Weight: 1172g
Dimension: 254 x 182 x 34 (mm)
ISBN-13: 9781837831005