Steak: One Man’s Search for the World’s Tastiest Piece of Beef
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- ISBN13: 9780670021819
- Condition: New
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Product Description
The definitive book on steak has never been written-until now
“Of all the meats, only one merits its own structure. There is no such place as a lamb house or a pork house, but even a tiny town can have a steak house.” So starts Mark Schatzker’s essential carnivorous quest. Fed up with one too many mediocre steaks, the intrepid journalist set out to track down, define, and eat the perfect specimen. His journey takes him to all the legendary sites of steak excellence-Texas, France, Scotland, Italy, Japan, Argentina, and Idaho’s Pahsimeroi Valley-where he discovers the lunatic lengths steak lovers will go to consume the perfect cut. After contemplating the merits of Black Angus, Kobe, Chianina, and the prehistoric aurochs-a breed revived by the Nazis after four hundred years of extinction-Schatzker adopts his own heifer, fattens her on fruit, acorns, and Persian walnuts, and then grapples with ambivalence when this near-pet appears on his plate.
Reminiscent of both Bill Bryson’s and Bill Buford’s writing, Steak is a warm, humorous, and wide-ranging read that introduces a wonderful new travel and food writer to the common table.
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I am a third generation beef producer and beef consumer. This book is the most amusing thing I have ever seen. Ancient grass fed cows make better tasting steak than Young grain finished beef stock? I marvel how the top chefs of the best steakhouses in the US would respond to that tall tale? Laughing in their French onion soup.
And don’t let consumer inclination research get in the way of the leader’s fiction. Patrons today overwhelmingly state that the variety and plenty of tasty, healthy lean, US farm raised beef has never been better. In fact, Beef today is better than ever. We know how to cook beef better than our parents. We know how to cut steaks, dry age for tenderness and flavor intensity, and pair a excellent red wine and fresh vegetables with different cuts of young, grain fed beef. And we are just getting ongoing. We are learning how to cut steaks, and prepare different cuts to bring out the devious nuances and variety of eating experiences that only beef can deliver.
If we go back 50 years and make beef like this leader’s pipe dream, patrons will sacrifice the taste and choice and beef value they delight in today. We don’t want to go there. So fire up the grill and delight in the taste and sizzle of US raised, grain finished, marbled beef! You deserve it!
Reader’s Rating: 1 / 5
Corn fed? lawn fed? Marbled? Angus beef that really isn’t?
This is an enlightening and entertaining tale. Schatzker travels the world in search of the finest beef, and discovers you can’t rely on any “formula” for how to produce it. But beware — if you like beef, it will make you more critical of what you’re eating. Part travelogue, part food critic, part food science, this book will entertain and educate you at the same time.
BTW — If you place steak sauce on your steak, don’t bother reading this book – you don’t
REALLY eat steak.
Reader’s Rating: 5 / 5
What an enjoyable book – the chapter on Japan alone is worth the fee of the book. Mr. Schatzker’s talents as a writer really shine. He does a wonderful job of logging his quest for fantastic steak, while also pointing out a lot of the problems with today’s modern farming methods lacking being heavy handed.
I hope there will be a part 2, as there are many, many more places for him to visit in this quest.
Reader’s Rating: 5 / 5
Steak is a wonderful read. Its premise is simple: find the best steak in the world and know what makes it so. Part travelogue, part biochemistry primer, part “Food Nation Lite”, Steak is a surprisingly engaging book that I can honestly deem a bona fide “page turner”, high praise for a book of non-fiction. In his search for the perfect steak, food and travel writer Mark Schatzker takes the reader to the giant feedlots of Texas, the Tuscan countryside, to France in search of descendants of the now-extinct aurochs, and the Idaho mountains. He even raises and then eats a cow of his own with the help of some trained professionals. I won’t give away the secret to excellent steak – read the book! But the downside to reading and learning about steak is that you will forever be on your own personal quest for the perfect steak, a quest that will be downright depressing at times, especially when you learn just how “rare” excellent steak really is. This guy can write!
Reader’s Rating: 5 / 5
STEAK: ONE MAN’S SEARCH FOR THE WORLD’S TASTIEST PIECE OF BEEF offers a culinary adventure pairing the leader’s affection for steak with a history of beef production, steak cooking, and a search for the ‘best’. From his journey to a Texas steak-judging contest to a visit to a French cave to view paintings of an extinct wild cattle, this is an outstanding culinary exploration perfect for any all-purpose cooking library.
Reader’s Rating: 5 / 5