STEAK. Nothing that humans have ever put into their mouths in the name of nourishment has been the subject of such devotion, such flights of gastronomic ecstasy, or such grave connoisseurship as this most adored of meats. Now Mark Schatzker, an award-winning food and travel writer, takes readers on an odyssey to four continents, across thousands of miles, and through hundreds of cuts of steak, prepared in dozens of ways, all in a quest for the perfect piece. Steak is an impassioned, funny, and enlightening look at the fate of this beloved food.

Steak: One Man's Search for the World's Tastiest Piece of Beef

Cookbooks, Food & Wine

Schatzker, Mark

Cooking by Ingredient

Penguin Publishing Group

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 four hundred 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 read that introduces a wonderful new travel and food writer to the common table.

VIKING

The award-winning author of Steak argues that the key to reversing America's health crisis lies in the overlooked link between nutrition and flavor, explaining how technologically advanced but plentiful foods have been rendered less nutritious and taste-appealing.

The Dorito Effect: The Surprising New Truth About Food and Flavor

Health, Fitness & Dieting

Simon&Schuster

A lively argument from an award-winning journalist proving that the key to reversing America’s health crisis lies in the overlooked link between nutrition and flavor: “The Dorito Effect is one of the most important health and food books I have read” (Dr. David B. Agus, New York Times bestselling author). We are in the grip of a food crisis. Obesity has become a leading cause of preventable death, after only smoking. For nearly half a century we’ve been trying to pin the blame somewhere—fat, carbs, sugar, wheat, high-fructose corn syrup. But that search has been in vain, because the food problem that’s killing us is not a nutrient problem. It’s a behavioral problem, and it’s caused by the changing flavor of the food we eat. Ever since the 1940s, with the rise of industrialized food production, we have been gradually leeching the taste out of what we grow. Simultaneously, we have taken great leaps forward in technology, creating a flavor industry, worth billions annually, in an attempt to put back the tastes we’ve engineered out of our food. The result is a national cuisine that increasingly resembles the paragon of flavor manipulation: Doritos. As food—all food—becomes increasingly bland, we dress it up with calories and flavor chemicals to make it delicious again. We have rewired our palates and our brains, and the results are making us sick and killing us. With in-depth historical and scientific research, The Dorito Effect casts the food crisis in a fascinating new light, weaving an enthralling tale of how we got to this point and where we are headed. We’ve been telling ourselves that our addiction to flavor is the problem, but it is actually the solution. We are on the cusp of a new revolution in agriculture that will allow us to eat healthier and live longer by enjoying flavor the way nature intended.

Business & Money

Industries

The End of Craving: Recovering the Lost Wisdom of Eating Well

Product Description 
AN INTERNATIONAL BESTSELLER\nAcclaimed journalist and author of The Dorito Effect delivers a groundbreaking, entertaining, and informative work that reveals how our dysfunctional relationship with food began—and how science is leading us back to healthier living and eating.\nFor the last fifty years, we have been fighting a losing war on food. We have cut fat, reduced carbs, eliminated sugar, and attempted every conceivable diet only to find that eighty-eight million American adults are prediabetic, more than a hundred million have high blood pressure, and nearly half now qualify as obese. The harder we try to control what we eat, the more unhealthy we become. Why?\nMark Schatzker has spent his career traveling the world in search of the answer. In 
The Dorito Effect, he revealed the startling relationship between flavor and nutrition. In 
Steak, he was one of the first authors to recognize the critical importance of regenerative agriculture. Now, in 
The End of Craving, he poses an even more profound question: What if the key to nutrition and good health lies not in resisting the primal urge to eat but in understanding its purpose?\nBeginning in the mountains of Europe and the fields of the Old South, Schatzker embarks on a quest to uncover the lost art of eating and living well. Along the way, he visits brain scanning laboratories and hog farms, and encounters cultural oddities and scientific paradoxes—northern Italians eat what may be the world’s most delicious cuisine, yet are among the world’s thinnest people; laborers in southern India possess an inborn wisdom to eat their way from sickness to good health. Schatzker reveals how decades of advancements in food technology have turned the brain’s drive to eat against the body, placing us in an unrelenting state of craving. Only by restoring the relationship between nutrition and the essential joy of eating can we hope to lead longer and happier lives.\nCombining cutting-edge science and ancient wisdom, 
The End of Craving is an urgent and radical investigation that will fundamentally change how we understand both food and ourselves. 
 Review 
PRAISE FOR THE END OF CRAVING:\n“With 
The End of Craving Mr. Schatzker has advanced our understanding of why we have undergone such a rapid transition from fit to fat—and why more carrots are needed and less carrageenan.” 
—The Wall Street Journal\n“[A] zippy and fascinating survey. . . .Schatzker supports his case with copious research from the fields of food science, psychology, neuroscience, and behavioral economics. (The quirky anecdotes, such as those about Goethe’s travels in Italy, are a nice bonus.) This is a real eye-opener.” 
—Publisher's Weekly\n“Mark Schatzker is a rigorous researcher and a masterful storyteller. Unsparing in his indictment of food scientists and the industry at large for peddling food addictions, he is also hopeful in his vision of a way out of our national eating disorder. At its heart, 
The End of Craving is a treatise on deliciousness—the pure, sensorial appreciation of good food; in writing it, Schatzker brilliantly charts a roadmap not just for healthy eating, but for joyous eating, too.” 
—Dan Barber, chef and co-owner of Blue Hill 
and New York Times bestselling author of The Third Pl 
ate \n“A narrative that seriously questions decades-long cherished and cultivated myths behind hedonic eating and diet. This is a meticulous, very well-researched, and thought-out book that is fun to read and important in rethinking lifestyle advices on eating (or aligning these with science-based facts).” 
—Marc Tittgemeyer, head of the Translational Neurocircuitry Group at the Max Planck Institute for Metabolism Research\n“A provocative, optimistic approach to solving our problem with eating too much. By sticking to cutting-edge science and avoiding the diet wars, Schatzker provides a badly needed alternative to unproductive debates over fat vs. carbs, articulating a new—and delicious

Diets & Weight Loss

Avid Reader Press / Simon & Schuster

The international bestseller from award-winning writer Mark Schatzker that reveals how our dysfunctional relationship with food began—and how science is leading us back to healthier living and eating.\nFor the last fifty years, we have been fighting a losing war on food. We have cut fat, reduced carbs, eliminated sugar, and attempted every conceivable diet only to find that eighty-eight million American adults are prediabetic, more than a hundred million have high blood pressure, and nearly half now qualify as obese. The harder we try to control what we eat, the unhealthier we become. Why?\nMark Schatzker has spent his career traveling the world in search of the answer. Now, in The End of Craving, he poses the profound question: What if the key to nutrition and good health lies not in resisting the primal urge to eat but in understanding its purpose?\nBeginning in the mountains of Europe and the fields of the Old South, Schatzker embarks on a quest to uncover the lost art of eating and living well. Along the way, he visits brain scanning laboratories and hog farms, and encounters cultural oddities and scientific paradoxes—northern Italians eat what may be the world’s most delicious cuisine, yet are among the world’s thinnest people; laborers in southern India possess an inborn wisdom to eat their way from sickness to good health. Schatzker reveals how decades of advancements in food technology have turned the brain’s drive to eat against the body, placing us in an unrelenting state of craving. Only by restoring the relationship between nutrition and the pleasure of eating can we hope to lead longer and happier lives.\nCombining cutting-edge science and ancient wisdom, The End of Craving is an urgent and radical investigation that “charts a roadmap not just for healthy eating, but for joyous eating, too” (Dan Barber, New York Times bestselling author of The Third Plate).

Biographies & Memoirs

Professionals & Academics

The End of Craving: Recovering the Lost Wisdom of Eating Well (Center Point Large Print)

Center Point Pub

In The Dorito Effect, Mark Schatzker shows us how our approach to the nation's number one public health crisis has gotten it wrong. The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs. Instead, we have been led astray by the growing divide between flavor - the tastes we crave - and the underlying nutrition. Since the late 1940s, we have been slowly leeching flavor out of the food we grow. Simultaneously, we have taken great leaps forward in technology, allowing us to produce in the lab the very flavors that are being lost on the farm. Thanks to this largely invisible epidemic, seemingly healthy food is becoming more like junk food: highly craveable but nutritionally empty. We have unknowingly interfered with an ancient chemical language - flavor - that evolved to guide our nutrition, not destroy it.

Dreamscape Media

See the best price to sell, buy, or rent books by Schatzker, Mark. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Schatzker, Mark

See the best price to sell, buy, or rent books by Schatzker, Mark. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Steak: One Man's Search for the World's Tastiest Piece of Beef

Steak: One Man's Search for the World's Tastiest Piece of Beef

The Dorito Effect: The Surprising New Truth About Food and Flavor

The Dorito Effect: The Surprising New Truth About Food and Flavor

The Dorito Effect: The Surprising New Truth About Food and Flavor

The End of Craving: Recovering the Lost Wisdom of Eating Well

The End of Craving: Recovering the Lost Wisdom of Eating Well

The End of Craving: Recovering the Lost Wisdom of Eating Well (Center Point Large Print)

The Dorito Effect: The Surprising New Truth About Food and Flavor

The Dorito Effect: The Surprising New Truth About Food and Flavor