Steak - Mark Schatzker [145]
Writers have a reputation for being anxiety-riddled catastrophists, and I am guilty of confirming the stereotype. For support, I thank my friend and editor Ted Moncreiff for his reassurance, enthusiasm, and tack-sharp editorial i nsight.
This book—not to mention my life—could not have happened without my parents, Valerie and Joe Schatzker, who have always believed in me, even when I have not. Thanks to my brothers, Erik and Adam, for taking part in my steak quest and sending invaluable notes from the field. To my children, Greta, Violet, and Henry: your excitement is infectious, and you make me smile at the most unexpected times. Thanks for the levity.
There is only one dish I know of that tops steak: my wife, Laura McLeod, whose mere smile gets me through the valleys and back up the mountain. Laura, for a former vegetarian, you sure have eaten a lot of steak. You may not be quite up to three and a half pounds of beef a day, but you will always be my Magdalenian Woman.
BIBLIOGRAPHY
For a list of where or how to buy some of the steaks described in this book, visit www.steakthebook.com.
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