Steak

Steak

by Tim Hayward
Epub (Kobo), Epub (Adobe)
Publication Date: 30/05/2024

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  $20.99

**‘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.

ISBN:
9781837831012
9781837831012
Category:
Cooking with meat & game
Format:
Epub (Kobo), Epub (Adobe)
Publication Date:
30-05-2024
Language:
English
Publisher:
Quadrille
Tim Hayward

Tim Hayward is an award-winning food writer and broadcaster. He writes a regular column for the Financial Times, and is a presenter on BBC Radio 4’s The Food Programme and panellist on The Kitchen Cabinet.

He has also written features for the The Guardian, Observer Food Monthly, Delicious, Olive, Waitrose Food Illustrated and Saveur, amongst others.

He is the Guild of Food Writers Food Journalist of the Year 2015 and was the Fortnum and Mason Food writer of the Year for 2014. He has also held their awards for Best Food Broadcast and Best Food Magazine for Fire & Knives quarterly, which he edited and published

In his spare time he runs Fitzbillies restaurant in Cambridge.

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