NaN -Infinity

Steak

Steak

Quadrille
№150
£30
£0.00 £30
Sale

 More payment options
+ GIFT WRAPPING
+ MESSAGE (FREE)

  • 100-day

    returns

  • £90+ free

    shipping

  • next day

    delivery

  • 20% for

    rewilding

Experts Say

Every self-respecting religion needs its bible and now, thanks to Tim Hayward, steak has its own...a work of endearing nerdiness, detailed scholarship and profound appetite – Jay Rayner

Why It Made The List

This is the essential reference for steak lovers, from an author famed for captivating, obsessive deep dives into the food we love. It's an encyclopaedic... This is the essential reference for steak lovers, from an author famed for captivating, obsessive deep dives into the food we love. It's an encyclopaedic yet accessible journey through the world of chefs, farmers, butchers and restaurants and the authoritative guide for any enthusiasts set on improving their recipes and kitchen skills, or diners chasing the greatest steaks around the world.Read More

SPECIFICATIONS

Publisher: Quadrille
Format: Hardback
Number of pages: 320
Weight: 1180 g
Dimensions: 247 x 173 mm

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.

ABOUT THE AUTHOR

Tim Hayward is an award-winning food journalist and broadcaster, and the author of Food DIY (2013), Knife (2016), The Modern Kitchen (2017) and Loaf Story (2020).

He is a regular panelist on BBC Radio 4’s The Kitchen Cabinet, frequently presents The Food Programme and in December 2018 made and presented The Gut Instinct: A Social Culture, a five-part Radio 4 series.

Tim is both food writer and restaurant reviewer for The Financial Times, and winner of awards including the Fortnum and Mason Food Writer of the Year 2022 and Restaurant Writer of the Year 2024, and Guild of Food Writers awards for Food Writing and Restaurant Reviews.

He is co-owner of Fitzbillies Bakery in Cambridge.

SHIPPING OPTIONS

We offer free standard delivery (Tracked 48) on orders over £90.

Royal Mail Tracked 48 (2-3 business days): £2.95

Royal Mail Tracked 24 (usually delivered next business day if ordered by 2pm the business day before, but not 100% guaranteed): £5.95

N.B. For bladed products a £2 surcharge is added to normal shipping costs, to cover the legally required age verification service, provided by Royal Mail

Royal Mail Next Day by 1pm (guaranteed delivery by 1pm next business day, if ordered by 2pm the business day before. Not available on bladed products): £12.95

For some rural postcodes next day delivery is not possible. For more detail on these postcodes, please see our Shipping page. There is no system check for these postcodes, so please do not select these services if your delivery address falls within this list.


RETURNS

We offer 100-day returns, provided items are returned in a perfectly re-sellable condition (undamaged and in original condition with tags/packaging). For more detailed information on conditions of return and the process involved, please see our Returns policy page.

View full details