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Sto caricando le informazioni... Steak: One Man's Search for the World's Tastiest Piece of Beefdi Mark Schatzker
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Iscriviti per consentire a LibraryThing di scoprire se ti piacerà questo libro. Attualmente non vi sono conversazioni su questo libro. One Man's search for the world's tastiest piece of beef 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. There's something important to be said for killing one's own meat, if one chooses to be omnivorous, and I think Schatzker nails it here. Recommended. This is an exceptionally enjoyable food book, tracing the author's experiences traveling the world trying to find the best steak, and trying to understand why steak can range from transcendent to merely food (and sometimes shoe leather). Mr. Schatzker is a very funny writer, and he succeeded exceptionally well at what he claims is basically impossible, to describe the flavor of something as complex and subtle as a grass-fed steak. nessuna recensione | aggiungi una recensione
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, 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. Non sono state trovate descrizioni di biblioteche |
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Google Books — Sto caricando le informazioni... GeneriSistema Decimale Melvil (DDC)641.662Technology Home and family management Food And Drink Cooking specific materials Meat from domesticated animals Cattle and related animalsClassificazione LCVotoMedia:
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