Steak The Whole Story

<B>‘Every self-respecting religion needs its bible and now, thanks to Tim Hayward, steak has its own. <I>Steak</I> is a work of endearing nerdiness, detailed scholarship and profound appetite.’ – Jay Rayner<BR/><BR/>‘Learned and witty, this timely, brilliant book is a treatise on the wonders of steak cooking, dispelling myth and instilling sage wisdom.’  – Jeremy Lee<BR/><BR/>‘Wow, an amazing book by an incredible writer who knows how to engage you from the first sentence. An encyclopaedia on steak which every young chef should read, or anyone who owns a pair of tongs!’ – Angela Hartnett<BR/><BR/>‘A real beauty of a book – surprising, fascinating, full of wit and so many things I never knew – a book you can really sink your teeth into!’ – Adrian Edmonson<BR/><BR/>‘It’s the book we needed when we started Hawksmoor, and the book that people who love steak deserve.’ – W

‘Every self-respecting religion needs its bible and now, thanks to Tim Hayward, steak has its own. Steak is a work of endearing nerdiness, detailed scholarship and profound appetite.’ – Jay Rayner ‘Learned and witty, this timely, brilliant book is a treatise on the wonders of steak cooking, dispelling myth and instilling sage wisdom.’  – Jeremy Lee ‘Wow, an amazing book by an incredible writer who knows how to engage you from the first sentence. An encyclopaedia on steak which every young chef should read, or anyone who owns a pair of tongs!’ – Angela Hartnett ‘A real beauty of a book – surprising, fascinating, full of wit and so many things I never knew – a book you can really sink your teeth into!’ – Adrian Edmonson ‘It’s the book we needed when we started Hawksmoor, and the book that people who love steak deserve.’ – Will BeckettThis is the ultimate guide to steak: its historical, cultural and social significance – and how to cook it. Steak is the ultimate foodstuff. How does a single dish maintain such allure and cachet? For countless celebrations it’s a special-occasion “treat”; and it’s the true test of a home cook. Dry-aged, hung, medium-rare, T-bone, fillet, reverse-seared, grass-fed, Wagyu, Kobe… across the world, steak has a language all of its own. Argentina, Australia, United States, Japan, Scotland, Brazil, Ireland, Poland – all count themselves amongst the best steak producers in the world. As a dish, steak is truly international and globally loved.   Food writer Tim Hayward is obsessed with steak, from the finest haute cuisine to the cheapest, most flavourful cuts of meat. Steak is a deep-dive into the world of chefs, farmers, butchers and diners – whether it's the idle cook at home wanting to perfect their skills, or the greatest restaurants around the globe. Arranged by the 'ABC' of steak – Animal, Butchery, Cooking – this is the essential handbook for anyone with a greedy interest in good beef. And with helpful recipes and tips for the best results, you will never again overcook a steak or wonder which cut to buy. Steak is the essential guide for carnivores everywhere.