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Steak
- One Man's Search for the World's Tastiest Piece of Beef
- Narrated by: Mike Lenz
- Length: 12 hrs
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Publisher's summary
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 400 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 book that introduces a wonderful new travel and food writer to the common table.
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Story
Food is one of life's great joys. So why has eating become such a source of anxiety and confusion? Bee Wilson shows that in two generations the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating, from bubble tea to quinoa, from Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps.
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Slow, doesn't get to the point-20% info, 80% fluff
- By DrSarah on 11-13-19
By: Bee Wilson
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My Place at the Table
- A Recipe for a Delicious Life in Paris
- By: Alexander Lobrano
- Narrated by: Robert Fass
- Length: 8 hrs and 6 mins
- Unabridged
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A mouthwatering testament to the healing power of food, My Place at the Table is a moving coming-of-age story of how a gay man emerges from a wounding childhood, discovers himself, and finds love. Published here for the first time is Lobrano’s “little black book,” an insider’s guide to his thirty all-time-favorite Paris restaurants.
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Great foodie talk, great palate
- By daily walker on 07-02-21
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Farm City
- The Education of an Urban Farmer
- By: Novella Carpenter
- Narrated by: Karen White
- Length: 9 hrs and 53 mins
- Unabridged
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Novella Carpenter loves cities - the culture, the crowds, the energy. At the same time, she can't shake the fact that she is the daughter of two back-to-the-land hippies who taught her to love nature and eat vegetables. Ambivalent about repeating her parents' disastrous mistakes, yet drawn to the idea of backyard self-sufficiency, Carpenter decided that it might be possible to have it both ways.
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Hmmm.
- By THoward on 09-30-09
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The Tastemakers
- Why We’re Crazy for Cupcakes but Fed Up with Fondue (Plus Baconomics, Superfoods, and Other Secrets from the World of Food Trends)
- By: David Sax
- Narrated by: David Sax
- Length: 10 hrs and 52 mins
- Unabridged
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In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America’s premier grain guru to Chicago’s gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate.
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Informative - Engaging - Entertaining!
- By Rena on 09-01-14
By: David Sax
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Milk!
- A 10,000-Year Food Fracas
- By: Mark Kurlansky
- Narrated by: Brian Sutherland
- Length: 12 hrs and 38 mins
- Unabridged
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Mark Kurlansky's first global food history since the best-selling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy - with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way.
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Horrible narration nearly kills Kurlansky
- By Scarlatti's Muse on 05-15-18
By: Mark Kurlansky
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Mycophilia
- Revelations From the Weird World of Mushrooms
- By: Eugenia Bone
- Narrated by: Aimee Jolson
- Length: 11 hrs and 2 mins
- Unabridged
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In Mycophilia, accomplished food writer and cookbook author Eugenia Bone examines the role of fungi as exotic delicacy, curative, poison, and hallucinogen, and ultimately discovers that a greater understanding of fungi is key to facing many challenges of the 21st century.
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Absolutely awful, insufferable, racist author
- By Rs 🦇 on 11-25-19
By: Eugenia Bone
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Lesser Beasts
- A Snout-to-Tail History of the Humble Pig
- By: Mark Essig
- Narrated by: Joe Barrett
- Length: 7 hrs and 18 mins
- Unabridged
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As historian Mark Essig reveals in Lesser Beasts, swine have such a bad reputation for precisely the same reasons they are so valuable as a source of food: they are intelligent, self-sufficient, and omnivorous. What's more, he argues, we ignore our historic partnership with these astonishing animals at our peril.
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Virtuous Carnivors?
- By David on 04-14-16
By: Mark Essig
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Chop Suey
- A Cultural History of Chinese Food in the United States
- By: Andrew Coe
- Narrated by: Eric Martin
- Length: 8 hrs and 16 mins
- Unabridged
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In 1784, passengers on the ship Empress of China became the first Americans to land in China and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States - by far the most plentiful among all our ethnic eateries. Now, in Chop Suey, Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.
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Wanted to like this
- By Irene on 02-13-21
By: Andrew Coe
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The Potlikker Papers
- A Food History of the Modern South
- By: John T. Edge
- Narrated by: John T. Edge
- Length: 10 hrs and 7 mins
- Unabridged
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The Potlikker Papers tells the story of food and politics in the South over the last half century. Beginning with the pivotal role of cooks in the civil rights movement, noted authority John T. Edge narrates the South's journey from racist backwater to a hotbed of American immigration. In so doing, he traces how the food of the poorest Southerners has become the signature trend of modern American haute cuisine. This is a people's history of the modern South told through the lens of food.
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Best book of the year!
- By PD on 06-12-17
By: John T. Edge
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Hippie Food
- How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat
- By: Jonathan Kauffman
- Narrated by: George Newbern
- Length: 9 hrs and 13 mins
- Unabridged
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Food writer Jonathan Kauffman journeys back more than half a century - to the 1960s and 1970s - to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon's America and turned to a more idealistic and wholesome communal way of life and food.
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If you grew up eating health food you'll love it
- By Susie Wyshak on 05-09-18
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A Certain Hunger
- By: Chelsea G. Summers
- Narrated by: Hillary Huber
- Length: 10 hrs and 44 mins
- Original Recording
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Eat Pray Love meets American Psycho in a seductive and sinister debut literary thriller. Food critic Dorothy Daniels indulges in her homicidal urges by murdering her lovers and devouring their organs in this intense, visceral, and lushly told tale of food, sex, power, and the pursuit of a very particular taste set between New York and Italy. Please Note: A Certain Hunger contains adult language and depictions of violence. Discretion is advised.
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Ugh.
- By Kimberly on 02-03-20
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The Brewer's Tale
- A History of the World According to Beer
- By: William Bostwick
- Narrated by: Christopher Sutton
- Length: 8 hrs and 6 mins
- Unabridged
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The Brewer's Tale is a beer-filled journey into the past: the story of brewers gone by and one brave writer's quest to bring them - and their ancient, forgotten beers - back to life, one taste at a time. This is the story of the world according to beer, a toast to flavors born of necessity and place - in Belgian monasteries, rundown farmhouses, and the basement nanobrewery next door. So pull up a barstool and raise a glass to 5,000 years of fermented magic.
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Good insights!
- By Michael on 03-08-16
By: William Bostwick
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Natural Diet for Folks Who Eat
- Cookin’ with Mother Nature
- By: Dick Gregory
- Narrated by: Prentice Onayemi
- Length: 5 hrs and 26 mins
- Unabridged
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First published in 1974 and even more relevant today, a natural and whole foods guide the voice of Black consciousness, cultural icon Dick Gregory, the incomparable satirist, human rights and environmental activist, health advocate, social justice champion, and author of the NAACP Image Award-winning Defining Moments in Black History: Reading Between the Lies.
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The basic truths still hit
- By ARC on 03-21-23
By: Dick Gregory
What listeners say about Steak
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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- An
- 10-17-24
A great book to learn about steak
As a steak lover, this book inspired me to start eating grass feed beef and to learn more about the cattle industry.
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- Amazon Customer
- 06-15-22
For meat lovers!
Mark has done it again. Everything he writes is informative but more importantly it’s a great story and the style makes you feel like your along for the journey. I really enjoyed this book.
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- John Madany
- 10-08-20
Journey into a deeper appreciation for beef
I had a very pleasant day today listening to this book from “cover to cover“ while getting my garden ready for fall. I enjoyed the travels with Mark and appreciate his excellent ability with words. Since I read this book a number of years ago I have had opportunity to meet a few of the people he met his travels. For me this lent authenticity to the book. I believe in flavor and I believe in soil and Mark highlights both.
Good narrator.
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1 person found this helpful