Steak

An essential guide for steak lovers, Steak: The Whole Story explores everything from choosing the right cut to mastering traditional and modern cooking techniques. Combining recipes, butchery knowledge, steak science and stories from chefs, farmers and restaurants, it offers a detailed look at the history, culture and craft behind great steak.

Author: Tim Hayward

Tim Hayward is an award-winning British food journalist, broadcaster and author who writes for the Financial Times and appears on BBC Radio 4’s The Kitchen Cabinet. His books explore cooking, food culture and the skills behind preparing great food.

Product Features

• Size: 25.5 × 18.1 cm

• Material: Paper with hardback cover

• ISBN: 9781837831005

• Hardback, 320 pages; Publisher: Quadrille

Fun Fact: The Maillard reaction responsible for much of a steak’s browned flavour was first described by French chemist Louis Camille Maillard in 1912.