The be-all, end-all guide to cooking the perfect steak—from buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel�

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

Featuring 100 photos and illustrations, this book tells the story of the Smith and Wollensky steakhouse: the secrets behind its superb steaks; the essential fac

NEW YORK TIMES BESTSELLER • “A brilliantly funny tribute to the simple pleasures of eating” (Parade) from the author of Dad Is Fat Have you ever finished

Offers advice on selecting and cooking steaks, and shares recipes for each type of cut, including tenderloin, porterhouse, strip, rib, rib-eye, sirloin, chuck,