Steak
The Whole Story
Seiten
2024
Quadrille Publishing Ltd (Verlag)
978-1-83783-100-5 (ISBN)
Quadrille Publishing Ltd (Verlag)
978-1-83783-100-5 (ISBN)
The ultimate guide to steak, its historical, cultural and social significance – and how to cook it
‘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
'Another magnificent book by Tim Hayward. His work is uniquely beautiful, essential and his authority without peer.' – Len DeightonThe 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.
‘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
'Another magnificent book by Tim Hayward. His work is uniquely beautiful, essential and his authority without peer.' – Len DeightonThe 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.
Tim Hayward is an award-winning food journalist and broadcaster, and the author of Food DIY (2013), Knife (2016), The Modern Kitchen (2017) and Loaf Story (2020). He is a regular panelist on BBC Radio 4’s The Kitchen Cabinet, frequently presents The Food Programme and in December 2018 made and presented The Gut Instinct: A Social Culture, a five-part Radio 4 series. Tim is both food writer and restaurant reviewer for The Financial Times, and winner of awards including the Fortnum and Mason Food Writer of the Year 2022 and Restaurant Writer of the Year 2024, and Guild of Food Writers awards for Food Writing and Restaurant Reviews. He is co-owner of Fitzbillies Bakery in Cambridge.
| Erscheinungsdatum | 17.05.2024 |
|---|---|
| Zusatzinfo | Full-colour photography throughout |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 173 x 247 mm |
| Gewicht | 1180 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| Schulbuch / Wörterbuch ► Lexikon / Chroniken | |
| ISBN-10 | 1-83783-100-9 / 1837831009 |
| ISBN-13 | 978-1-83783-100-5 / 9781837831005 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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