The 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
Tim Hayward is a British food writer, broadcaster, and restaurateur known for his expertise in food and cooking. He has written for numerous publications such as The Financial Times and The Guardian, and has authored several cookbooks including "Food DIY" and "Knife: The Cult, Craft and Culture of the Cook's Knife."
Hayward is known for his thoughtful and informative writing style, blending personal anecdotes with in-depth culinary knowledge. He has made significant contributions to the culinary world through his exploration of food culture, history, and techniques.
One of Hayward's most famous works is "Knife: The Cult, Craft and Culture of the Cook's Knife," which delves into the history and significance of the chef's most important tool. This book has had a lasting impact on the culinary genre, shedding light on the often overlooked role of knives in cooking. Overall, Tim Hayward's works have enriched the food literature landscape and inspired countless home cooks and food enthusiasts.
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