The Philosophy of Steak. A Guide to Marble Beef and the Art of Cooking Steak

Is a steak just a piece of marble beef or something more? Is a pan and salt enough to achieve excellent results?
In fact, a quality steak is not just food, but a kind of philosophy and an area of extensive knowledge. If you are not willing to compromise and want to get the best possible, the book by butcher and marble beef specialist Andrey Myaseod will open the way to the mastery of steak preparation.

Inside:
• A complete description of the principles of selecting and working with meat.
• A visual guide to types of steaks.
• A detailed explanation of the stages of preparing an exceptional steak.
• The best combinations of sauces and sides for a finished taste.
• Everything about storing, cooking levels, and the marbling of meat.

This luxurious book is the perfect gift for a discerning steak lover who wants to confidently cook meat in their kitchen and enjoy every bite.