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

  • Title: Steak: One Man's Search for the World's Tastiest Piece of Beef
  • Author: Mark Schatzker
  • ISBN: 9780670021819
  • Page: 173
  • Format: Hardcover
  • 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, anThe 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.

    Steak One Man s Search for the World s Tastiest Piece of Steak One Man s Search for the World s Tastiest Piece of Beef Mark Schatzker on FREE shipping on qualifying offers STEAK Nothing that humans have ever put into their mouths in the name of nourishment has been the subject of such devotion Steak and BJ Day Links Steak and BJ Day cards Cook a Texas T Bone or Broiled Santa Fe Steak Sunny s guide to sucking cock Steak BJ Day Merchandise Tom Birdsey of Maryland Basics You know the drill. Steak A steak s t e k is a meat generally sliced across the muscle fibers, potentially including a bone Exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak cut from the plate, the flank steak cut from the abdominal muscles, and the Silverfinger steak cut from the loin and includes three rib bones In a larger sense, there are also fish steaks, ground Official Steak and Bj Day Steak and BJ What is Steak and BJ Day Men work hard to satisfy their lovers on Valentine s Day, and, given their ebullient dedication, Steak and BJ Day is an opportunity to repay the favour. Gordon Ramsay s ULTIMATE COOKERY COURSE How to Cook Nov , You can now pre order Gordon Ramsay s new book Ultimate Home Cooking before it s release th August Gordon Ramsay s Ultimate Cookery Course is out now in all good bookshops. Salisbury Steak Easy Dinner Recipe One Pan Meal Salisbury steak easy recipe Make this one pan salisbury steak and potatoes for a quick dinner tonight How are y all liking Savory Fridays It s not that we couldn t subsist on dessert all day every day, but we shouldn t, you know About Steak and BJ Day Steak and BJ Tweet Rumps and Romps Fillets and Fellatio Sirloins and Sucking Best Day Ever March th Some say it was invented by the Romans in AD and institutionalised through St Valentine s cousin, Claudius Fellatio. Ways To Make Cube Steak Recipes TipNut Brown a package of cube steaks Mix dry package of cheap brown gravy with cups water, Tsp flour Whisk well sliced thin onion When cube steaks are browned combine with gravy mix and sliced onion in a covered skillet. A Piece of Steak Jack London Classic Short S But it was Tom King s face that advertised him unmistakably for what he was It was the face of a typical prize fighter of one who had put in long years of service in the squared ring and, by that means, developed and emphasized all the marks of the fighting beast. Maria s Pepper Steak Recipe Allrecipes This recipe flank steak and vegetables cooked in a mixture of soy sauce, honey, and red wine vinegar makes a great meal served over rice.

    • ↠ Steak: One Man's Search for the World's Tastiest Piece of Beef || î PDF Read by ✓ Mark Schatzker
      173 Mark Schatzker
    • thumbnail Title: ↠ Steak: One Man's Search for the World's Tastiest Piece of Beef || î PDF Read by ✓ Mark Schatzker
      Posted by:Mark Schatzker
      Published :2018-09-06T10:15:37+00:00

    One thought on “Steak: One Man's Search for the World's Tastiest Piece of Beef”

    1. I won this on Firstreads and rather enjoyed it. It wasn't laid out in a manner that made sense to me, but that just slowed down my reading of it, not my enjoyment.Schatzker brings us through 8 locations as he eats his way around the world looking for the perfect piece of steak. The story brings us fascinating characters worldwide who all know cows, beef, and what they like. He also brings us through the history of beef in those locations, including a fascinating breeding program by the Nazi's, w [...]

    2. This book made me hungry!It was intresting tale of ones man hunt for the perfect steak. Being from the midwest, I love steak and I like a good quest, so I was excited to read this.The author was good at discribing thing especially a bad steak or a good one. I liked his anology of how people will nit pick over a glass of wine but pay little attention to the meat!I could see this book leading to cookbooks, places to visit or you might see on a travel channel or food network.My one problem with thi [...]

    3. I won an advance copy of this book in a drawing, and read it with the determination of not letting that fact influence me in favor of the book. I needn't have worried, quality speaks for itself. I expected a version of a cookbook, and found instead a well-written memoir. The quest for the perfect mouth-watering experience is not easily or often well-written, except in this case.What I liked most about this book is that it is a description of the journey as well as of the destination. There are d [...]

    4. Let's get this out of the way: I don't particularly care for steak.I'm a pretty picky eater. I hate onions. Lettuce. Tomato. As you can imagine, the sandwich can be my worst nightmare. I'm also lactose intolerant, and I have a stomach condition that makes eating hellish sometimes. But beyond this pickiness, I am sort of a foodie. I've eaten sweetbreads, wild boar, quail, jellyfish, squid ink, and enjoyed it all. I read blogs like Serious Eats and The Girl Who Ate Everything on a daily basis, and [...]

    5. What a fun and fascinating read. Author Mark Schatzker decides after too many mouthfuls of textured saltwater to go looking for the steak of his dreams. It's something he'd been vaguely doing for a long time, but which crystallized into an active quest after he discovered that even something as unappealing as mutton can be made into food for the gods, so long as you eat it in the one place where they know how to do that. So to his mind, there HAS to be a place in the world where the steaks offer [...]

    6. This is a very interesting book. Mark is so involved with his project of the "unltimate carnivores" quest that he takes you along with him. As a culinary student for years I have heard that nothing taste like it used to and this book explains that with a depth that is not preach-y or boring. Mark's word play and descriptive talents are wonderful. He also has a great since of humour. He gives alot of historical information about extinct cattle and scientific fact about cattle different breeds, ho [...]

    7. Full disclosure: I received an ARC of this book through the First Reads program.I absolutely loved this book! Mark Schatzker writes about his quest for the perfect steak, including his trips around the world to Texas, France, Scotland, Italy, Japan, and Argentina and his attempts to raise his own cow for the perfect steak. The book is full of so much interesting information about the history and current state of steak, including a vein that runs throughout the book that covers the grass-fed vs. [...]

    8. Best part I've read so far (after the author has written about his experience eating Scottish Highlander cattle, that has not been "tinkered with" in terms of selective breeding to produce faster growtime and higher meat yields): "Outstanding meat is the enemy of thought. It causes a single-minded focus on the pleasures of the mouth. We tore through the rib eyes, and then through the pope's eyes[odd name for a certain cut, I think it was bottom round here in america], communicating via groans an [...]

    9. This book was awesome. I must have a sympathetic salivary response because I was constantly finding my mouth watering as I read the author's descriptions of the steak he was eating.One of themes in the book I enjoyed the most was the idea of terroir, a french term used to describe wine, conveying the idea that the geography of a food influences its flavor. This is referred to by one of the book's characters as a pure savor which she describes as something in which you can taste the land it was r [...]

    10. Full disclosure: I love traveling books and I love books about food. When I saw this on ' First Reads, I had to enter and lo and behold, I won. And I was really really excited to read this book. The premise is simple: a man goes on a world journey in search of the perfect steak. His travels take him from Texas to Japan to France and other places in search of that perfect steak.From what I had read on the back cover of the book, I expected this to be a humorous approach to steak and have a lot of [...]

    11. I learned a lot from this book, mostly about how I have probably never had a really good steak in my life. It is almost impossible to get a good steak in America, not even from the really high class restaurants. It is all coming from feed lots, and while there are some cows in the American population that are good tasting, nobody is tracking that. For 40 years or more, all the cows in America have been bred for efficiency and productivity, without regard to taste. The genes are there, but rare. [...]

    12. I was a tad surprised at how fascinating I found this book. While the author goes around the world ostensibly in search of the best hunk of beef out there, he gets into cattle breeds and their histories and relative merits and shortcomings, husbandry from feed to slaughter, cultural norms in various regions as they pertain to raising and eating animals, and even the science behind the tastes, textures, and nutrition of the meat.Thanks to the "real" food movement, there's a fair bit many of us kn [...]

    13. The author went to great lengths to thoroughly research his subject and what he found educated me in ways I could not have otherwise learned. It was a good read, but not a 'quick' read. His writing style is clever and familiar, yet some chapters dragged on while others had me page turning quickly. For instance, I eagerly anticipated the chapter on France but was disappointed on a prolonged dissertation on aurochs. However, I expected little interest on the chapter on Japan, but was engaged and f [...]

    14. I actually didn't get to finish Steak. When I checked it out of the library I anticipated losing interest by the third chapter; I generally don't like these kinds of books. But since I work as a meat cutter, I figure I should at least give it a try. That I made it three quarters of the way through is a small achievement. I learned quite a bit about beef that I didn't already know. His stories were both compelling and laborious. I was more interested in his discussion of how beef is raised, cooke [...]

    15. The world is filled with wine and whiskey drinkers, experts, books, shows and TV programmes. A lot is said about different cultivars, tastes, techniques etc. Why not the same for steaks?The book makes the point that in a restaurant you order a steak and within a few seconds you choose the cut and how you want it cooked. Then a few minutes to choose the sauce and even longer before you know the wine you want. But the bulk of the meal is the steak so spend more time on choosing it!If we value stea [...]

    16. Adding his voice to the growing genre of gastro--lit, Schatzker delves into the history and present of one of my favorite foods: Steak. Schatzker travels the globe looking for delicious steak, taking us along for the ride. In the beginning he knows basics about steak, essentially what most semi-educated consumers in America have read through food blogs and news articles. He presents the information he gathers along his journey in easily digestible (sorry, couldn't help it) snippets, covering eve [...]

    17. I was surprised to find myself reaching for this book. I'm not a steak eater, but the subject of food production generally interests me. This book contributes to that discussion from a perspective you rarely hear from, a meat lover in search of the best meat. The author focuses on the outcome - the quality and eating properties of the meat and works backwards to figure out what leads to good or bad meat. His eating experiences and the conclusions he draws are very interesting. It's also an enter [...]

    18. Schatzker is a good writer and a funny one. This book is part travel journal, part memoir, part scientific investigation, part food writing, and a complete delight. If you have the slightest interest in eating beef, this is certainly worth picking up. I learned so much, especially about terroir and soil and grass. I laughed out loud when he went to visit Temple Grandin- all roads beefy lead to her, somehow. His account of buying and raising his own cows was deeply moving and interesting as well. [...]

    19. STEAK! OK, so it turns out that steak sold in the US is about the worst you can get. If, like me, you have only ever eaten US-grown steak and still found it to be full of noms, then reading this book will leave you lusting for your very own international steak-chomping excursion. Alas, most of us can't get a book deal to fund such a trip, but I guess living vicariously through the author is the next best thing. This book has more information about steak than I knew existed 'd make a great gift f [...]

    20. My daughter rolled her eyes when she saw me grab this book. I confess, I have a weakness for odd nonfiction books. This one fit the bill. It was an entertaining and intriguing read into what makes a good steak. Not surprisingly, factory farming isn't it. But it also involves how you prepare the steak, what you didn't do, how quickly or not you grill it, and simply, what your personal preferences might be.Schatzker blends a foodie book with travel essays to Japan, Argentina, the U.S. and Europe o [...]

    21. I found this book both easy to understand and informative. I felt that it took the side of grass fed but that it amended that to only those whose growers understand the grass, soil, and feed that they are feeding their stock. I also found his explorations of cultural differences intriguing and his conclusions about consumerism fascinating. Overall I'd probably recommen this book to any one with an interest in beef, food, or the current food industry. It doesn't make much mention of other species [...]

    22. I'm a vegetarian. I read this out of curiosity.I have nothing to add right now except that the author writes what he aims for. I would have loved if he'd brought to light the cruelty cows go through while in the slaughter houses, or anything of that sort, because he has talked about everything a lot.Also, the writing style is impeccable. I could notice myself fantasizing about getting to taste at least one steak before I die. But, not gonna happen.Anyway, if you like steaks, read this book. It's [...]

    23. This is another in the recent fad of one-word titled books exploring a subject (often food related) in depth. I think the first I was aware of was Salt. It was a well written, engaging read.Mark Schatzker describes his search for the "perfect steak". He visits 7 countries, unlearns many of preconceived notions of what makes steak good, and tries growing his own steak.If you like reading about food, enjoy eating a steak, and want to learn more about how steak is produced and what makes it good, y [...]

    24. Vegans and vegitarians,move along,nothing to see here.Carnivors and meat/steak lovers however need to read this.What a fantastic story.A man in search of the "perfect" steak.The author travels the world over in search of steak nervana.In the process he discovers all the details involved in the raising of cattle and how every culture and society savors their steak in their own unique way.There is humor and science involved in the telling of his quest for steak heaven.A very enjoyable read.Fire up [...]

    25. I won a copy of this book through the first reads program. This book was an unexpected delight. It’s kind of like a Travel channel special about steak, but in print form. The author brings out his passion for steak by traveling around the world talking to everyone from ranchers to university researchers about what makes the best steak. Is it the bovine breed, the feed, or the environment that makes for a good steak? You will have to read the book and draw your own conclusions. Fire up your gri [...]

    26. This book has kind of a pop-non-fiction-by-numbers feel to it. It's got all the requisite pieces: the author on a very ill-defined quest that lets him expense a lot of plane flights, the steady accumulation of expert guides from different backgrounds, the university studies and science filler, and the explanations of how the story of some random thing is also the history of all mankind. I'm not saying that's a bad thing, just that the ceiling on this book isn't that high. It's also shocking how [...]

    27. It's an interesting book and clearly focuses on how the cattle's life impacts the taste of what is on your plate, at one point going as far as to ask "Are these cows happy?". There are moments of laugh-out-loud hilarity, followed by pages of what reads like an average travel diary. This could be caused by the almost too science-heavy approach he was taking, so he often had several paragraphs of jargon thrown in. In other words it was funny, but got weighed down by discussions of non-funny things [...]

    28. I love food quests like this one. While I was pretty well aware of the sad state of the beef industry in the US, I hadn't realized that much of the same is occurring throughout the world. The conclusion the author reached is pretty well in line with my own beliefs-- grass fed beef raised by skilled farmers who care about their land, animals and quality of their ultimate product is the beef that ends up tasting best on his seven country taste test, and it's becoming increasingly rare to find it.

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