Steak: The Whole Story - Hayward Tim

This is the ultimate guide to steak: its historical, cultural and social significance - and how to cook it. \n Steak is the ultimate foodstuff. How does a single dish maintain such allure and cachet? For countless celebrations it's a special-occasion treat; and it's the true test of a home cook. Dry-aged, hung, medium-rare, T-bone, fillet, reverse-seared, grass-fed, Wagyu, Kobe... across the world, steak has a language all of its own. Argentina, Australia, United States, Japan, Scotland, Brazil, Ireland, Poland - all count themselves amongst the best steak producers in the world. As a dish, steak is truly international and globally loved. \n \n Food writer Tim Hayward is obsessed with steak, from the finest haute cuisine to the cheapest, most flavorful cuts of meat. Steak is a deep-dive into the world of chefs, farmers, butchers and diners - whether it's the idle cook at home wanting to perfect their skills, or the greatest restaurants around the globe. Arranged by the 'ABC' of steak - Animal, Butchery, Cooking - this is the essential handbook for anyone with a greedy interest in good beef. And with helpful recipes and tips for the best results, you will never again overcook a steak or wonder which cut to buy. Steak is the essential guide for carnivores everywhere.\n