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Steak: One Man's Search for the World's Tastiest Piece of Beef [Paperback]

Mark Schatzker
4.7 out of 5 stars  See all reviews (6 customer reviews)
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Book Description

April 26 2011
STEAK. Nothing that humans have ever put into their mouths in the name of nourishment has been the subject of such devotion, such flights of gastronomic ecstasy, or such grave connoisseurship as this most adored of meats. Now Mark Schatzker, an award-winning food and travel writer, takes readers on an odyssey to four continents, across thousands of miles, and through hundreds of cuts of steak, prepared in dozens of ways, all in a quest for the perfect piece. Steak is an impassioned, funny, and enlightening look at the fate of this beloved food.


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About the Author

Mark Schatzker is a columnist for The Globe and Mail and frequent contributor to Conde Nast Traveler and Slate. He has been a finalist for a James Beard journalism award and lives in Toronto, Canada.


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4 of 4 people found the following review helpful
5.0 out of 5 stars Read 'Steak' before you eat another one July 14 2010
Format:Hardcover|Verified Purchase
Mark Schatzker's 'Steak' has to be one of 2010's best meat books, if not one of this year's top food reads. Even before purchasing 'Steak', I had a feeling it was going to be a great read when my local library informed me I was #58 on the waiting list. Couldn't wait, off to Amazon I went.

Schatzker's eight country, four continent tour in pursuit of the world's best tasting steak is not just about finding, eating, and occasionally enjoying great steak. There's an underlying equally important message here for both omnivores and vegetarians. That is, it is critical for all of us to develop closer relationships with farm level food suppliers--those farmers who have the utmost respect for land, animal, flavour, and nutrition.

Tall order you say? That's why the author has difficulty finding a great tasting steak. It's not to be found in the supermarkets, steak houses, or even most of our high-end butcher shops. That's where almost invariably one finds 'commodity beef'-- beef from feedlot grain stuffed cows that have been grown for the sake of quick profit, not great taste.

Near the end of the book, no matter the country, the reader realizes unless his/her steak is from a farm that respects both animal and consumer, it's probably not worth eating. To the credit of the author, he illustrates the importance of the farmer-animal-consumer relationship by raising his own beef cow. As you can imagine the result is some really delicious steaks.

Reading 'Steak' will help you realize more personal responsibility has to be taken if good food, not just steak, is going to be more of a constant in our lives. Abdicating this responsibility and leaving it in the hands of Big Agra only serves the corporate bottom line, not our needs.
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1 of 1 people found the following review helpful
5.0 out of 5 stars Steak July 9 2010
Format:Hardcover
Fantastic book. Fun read and very informative. Turned me into an obsessive carnivore, but only for grass fed ribeyes please!
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4.0 out of 5 stars Made me hungry June 27 2011
By A. Bell
Format:Hardcover
A juicy tale of steak that has clearly been marbled with Michael Pollan's influence. Enjoyed the book, and now know a little bit more than I ever wanted to know about the subject. Have had meat-thirst for rib eye since I read it.
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