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Steak: the Whole Story
[Hardback - 2024]
tim hayward
Out of Stock
Availability in 2-4 weeks on receipt of order
List Price: £30
Our Price: Rs.8195 Rs.7375
Standard Discount: 10%
You Save: Rs.820
Category: Cooking
Sub-category: Specific Ingredients
Publisher: Quadrille Books Uk | ISBN: 9781837831005 | Pages: 320
Shipping Weight: 1.160 | Dimensions: null
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Description

‘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 Beckett
The essential reference for steak lovers.

An encyclopaedic yet accessible journey through the world of chefs, farmers, butchers and restaurants, Steak is the essential guide for enthusiasts improving their kitchen skills or diners chasing the greatest steaks around the world.

With stories, recipes, traditional cooking techniques and cutting-edge new ones, you’ll never again overcook a steak or wonder which cut to buy. Plus there’s a guide to butchery, a cooking course (including some steak science)… and Cow Maps.

Steak takes an in-depth look at the historical, cultural and social significance of our favourite cut of meat, and how we might continue to enjoy it sustainably into a long future – it’s the ultimate handbook for anyone who cares about sourcing and cooking great food.

About the Author

Tim Hayward writes for the Financial Times every week and is a panellist on on BBC Radio 4 s The Kitchen Cabinet. He won the Guild of Food Writers Food Journalist of the Year in 2014, 2015 and 2022,and was the Fortnum and Mason Food Writer of the Year for 2014 and 2022. He is the author of Food D.I.Y., The DIY Cook, Knife, The Modern Kitchen, Loaf Story and Charcuterie from Scratch.

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