Steak

Steak

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

Book - 2010
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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 small town can have a steak house." So begins Mark Schatzker's ultimate 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. --From publisher description.
Publisher: New York : Viking, c2010
ISBN: 9780670021819
0670021814
Branch Call Number: 641.662 SCHATZKER
Characteristics: 290 p.; 24 cm

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delfon
Apr 08, 2013

<http://www.steakthebook.com> http://www.nytimes.com/2010/06/06/books/review/Cury-t.html?_r=0 Steak: from OLD NORSE; steik=roast meat, cognates with steika 'to roast on a spit' Author takes us on a world wide steak hunt and brings us into different worlds of taste, flavor, and savory dishes. He visits: Texas,and learns the background for meat sciences and grass fed beef. He travels to France and learns of hay sauce, to Scotland and learns of a relatively beutiful steak from the Highland breed,. To Italy and the Chinnino, to Japan and the Black Wagyu, thence to Argentina and -- the messy downfall of a former meaty nation. An easy read, full of side information that almost makes one think a PHD in steaks is necessary to really know a good steak. Restaurants are a interesting feature as one can google them or the ranches he visites. Then theres all the chemicals making up a steak.A real beef rancher needs to be a grass farmer first, and must know herd management, grass quality makes a difference..
Meat can be tenderized by needles, electro shocks or protein eating brine Corn the main component of grain-fed beef. Places Like Tall Grass testing by Brix readings,Flying Z Ranch, Aloka SSD 500V imagers, Big Texan Steak Ranch,(and its Texan King Steak), Salt Grass Steak House, Hippopotomus Restaurant, and on and on ---

g
gfinholt
Dec 15, 2010

A beautiful bit of writing with surprising worldwide journeys. Thoughtful. No pictures but still full of visual and taste sensations. If you grill red meat, a must read. Leaves great questions lingering and a hunger to bite into a steak as soon as possible.

a
addhawk
Nov 20, 2010

Don't be put off by the goofy sounding title. It's very well written and researched.

Comical and a fun read on a serious topic - red meat and how modern feed lot production is destroying it.

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