Steak: One Man's Search for the World's Tastiest Piece of Beef
(eAudiobook)

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Published
Tantor Media, Inc., 2020.
ISBN
9781705256459
Status
Available Online

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Physical Description
12h 0m 0s
Format
eAudiobook
Language
English

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Citations

APA Citation, 7th Edition (style guide)

Mark Schatzker., Mark Schatzker|AUTHOR., & Mike Lenz|READER. (2020). Steak: One Man's Search for the World's Tastiest Piece of Beef . Tantor Media, Inc..

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Mark Schatzker, Mark Schatzker|AUTHOR and Mike Lenz|READER. 2020. Steak: One Man's Search for the World's Tastiest Piece of Beef. Tantor Media, Inc.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Mark Schatzker, Mark Schatzker|AUTHOR and Mike Lenz|READER. Steak: One Man's Search for the World's Tastiest Piece of Beef Tantor Media, Inc, 2020.

MLA Citation, 9th Edition (style guide)

Mark Schatzker, Mark Schatzker|AUTHOR, and Mike Lenz|READER. Steak: One Man's Search for the World's Tastiest Piece of Beef Tantor Media, Inc., 2020.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work IDd31f611d-b470-8633-b75f-46a9683e54e1-eng
Full titlesteak one mans search for the worlds tastiest piece of beef
Authorschatzker mark
Grouping Categorybook
Last Update2022-12-01 19:58:36PM
Last Indexed2022-12-04 07:35:32AM

Book Cover Information

Image Sourcesyndetics
First LoadedJun 9, 2022
Last UsedDec 6, 2022

Hoopla Extract Information

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"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.
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