{"product_id":"steak-tim-hayward-cookbook","title":"Steak by Tim Hayward – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 320 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Tim Hayward, award-winning food writer, broadcaster and Financial Times restaurant critic\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Quadrille, 2024\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Cattle, butchery, Cow Maps, ageing, a guide to the cuts, a cooking course with steak science, and recipes\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Steak obsessives, home cooks who want to buy better beef, and gift-hunters\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781837831005\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eSteak: The Whole Story is Tim Hayward's hardback reference on steak, from cattle and butchery to the cuts, ageing and cooking technique, by the award-winning British food writer and broadcaster.\u003c\/strong\u003e It's part encyclopaedia, part cooking course, and full of wit, with recipes and illustrated Cow Maps along the way.\u003c\/p\u003e\n\u003ch2\u003eEverything you never knew about the thing on your grill\u003c\/h2\u003e\n\u003cp\u003eTim Hayward is one of Britain's sharpest food writers, and here he turns his curiosity on steak. He travels through the world of farmers, butchers, chefs and restaurants to explain what a steak actually is, which cut to buy and how never to overcook one again. Hawksmoor co-founder Will Beckett called it the book he and his partners needed when they started out.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe contents move through Animal (cattle), then Butchery: Mapping the Beast, three Cow Maps, Ageing and Storage, and a detailed guide to The Cuts. Then comes Cooking, covering heat, technique, a definition of terms, The Five-Steak Programme, the recipes and the trimmings.\u003c\/p\u003e\n\u003cp\u003eThe Cow Maps are a highlight, showing exactly where each cut sits on the animal, and the cut profiles go well past the usual suspects to things like toro. The cooking course includes some proper steak science, and there's even an addendum on the hamburger. It also looks at how we might keep enjoying steak sustainably.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAnyone who loves steak and wants to understand it, from the weekend griller to the aspiring butcher or chef. It's a reading book as much as a cooking book, which makes it a terrific gift.\u003c\/p\u003e\n\u003ch2\u003eAbout Tim Hayward\u003c\/h2\u003e\n\u003cp\u003eTim Hayward is a food writer and broadcaster, a restaurant critic for the \u003cem\u003eFinancial Times\u003c\/em\u003e and a regular on BBC Radio 4's \u003cem\u003eThe Kitchen Cabinet\u003c\/em\u003e and \u003cem\u003eThe Food Programme\u003c\/em\u003e. His awards include Fortnum \u0026amp; Mason Food Writer of the Year 2022 and Restaurant Writer of the Year 2024. He's also the author of \u003cem\u003eKnife\u003c\/em\u003e and \u003cem\u003eLoaf Story\u003c\/em\u003e, and co-owns Fitzbillies bakery in Cambridge.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/183_proud-slicing-porterhouse.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThe Smuggler swears by this one. It's the whole life of a steak, paddock to plate, written by a bloke who's funnier than any butcher has a right to be. The Cow Maps are the treasure: you'll never stand at the counter guessing again. Buy it and you'll cook better beef by the next barbie. Pair it with \u003ca href=\"\/products\/franklin-steak-aaron-franklin-cookbook\"\u003eFranklin Steak\u003c\/a\u003e for the Texan fire side and \u003ca href=\"\/products\/meat-anthony-puharich-cookbook\"\u003eMeat: The Ultimate Companion\u003c\/a\u003e for an Aussie butcher's take. Finish slices with a pinch of \u003ca href=\"\/products\/falksalt-sea-salt-flakes-black-600g\"\u003eFalksalt Black Sea Salt Flakes\u003c\/a\u003e. Rest it, then slice across the grain.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Anchovy Fat-Cap Butter\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe steakhouse trick that nobody can quite name.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 100g soft butter, 3 anchovy fillets, 1 small garlic clove (grated), zest of ½ lemon, cracked pepper\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eMash the anchovies to a paste with the back of a fork.\u003c\/li\u003e\n\u003cli\u003eBeat in the butter, garlic, zest and pepper.\u003c\/li\u003e\n\u003cli\u003eRoll in baking paper, chill, and melt a coin over each steak while it rests.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Anchovy melts away into pure savoury depth, so the steak tastes beefier rather than fishy.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Steak: The Whole Story?\u003c\/h3\u003e\u003cp\u003eIt was written by Tim Hayward, an award-winning British food writer, broadcaster and Financial Times restaurant critic.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside Steak by Tim Hayward?\u003c\/h3\u003e\u003cp\u003eIt covers cattle, butchery, three Cow Maps, ageing and storage, a guide to the cuts, a cooking course with steak science, The Five-Steak Programme, recipes, and an addendum on the hamburger.\u003c\/p\u003e\n\u003ch3\u003eIs Steak by Tim Hayward good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. It's accessible and explains which cut to buy and how to cook it, while still going deep enough for experienced cooks.\u003c\/p\u003e\n\u003ch3\u003eIs Steak a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 320-page hardback published by Quadrille in 2024, weighing about 1.2 kg.\u003c\/p\u003e\n\u003ch3\u003eDoes the book explain the different cuts of beef?\u003c\/h3\u003e\u003cp\u003eYes. Illustrated Cow Maps show where each cut comes from, and a detailed chapter profiles the cuts themselves.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Steak: The Whole Story?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It was written by Tim Hayward, an award-winning British food writer, broadcaster and Financial Times restaurant critic.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside Steak by Tim Hayward?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It covers cattle, butchery, three Cow Maps, ageing and storage, a guide to the cuts, a cooking course with steak science, The Five-Steak Programme, recipes, and an addendum on the hamburger.\"}}, {\"@type\": \"Question\", \"name\": \"Is Steak by Tim Hayward good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's accessible and explains which cut to buy and how to cook it, while still going deep enough for experienced cooks.\"}}, {\"@type\": \"Question\", \"name\": \"Is Steak a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 320-page hardback published by Quadrille in 2024, weighing about 1.2 kg.\"}}, {\"@type\": \"Question\", \"name\": \"Does the book explain the different cuts of beef?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Illustrated Cow Maps show where each cut comes from, and a detailed chapter profiles the cuts themselves.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824810754100,"sku":"9781837831005","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/steak-tim-hayward-cookbook-front.png?v=1792910432","url":"https:\/\/www.therubhub.com.au\/products\/steak-tim-hayward-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}