Featuring 100 photos and illustrations, this book tells the story of the Smith and Wollensky steakhouse: the secrets behind its superb steaks; the essential facts of steak; a guide to marinades, side dishes, and choosing the right wine; and more.

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 a meal that tasted horrible but not noticed until the last bite? Eaten in your car so you wouldn’t have to share with your children? Gotten hungry while watching a dog food commercial? Does the presence of green vegetables make you angry? If you answered yes to any of the following questions, you are pretty pathetic, but you are not alone. Feast along with America’s favorite food comedian, bestselling author, and male supermodel Jim Gaffigan as he digs into his specialty: stuffing his face. Food: A Love Story is an in-depth, thoroughly uninformed look at everything from health food to things that people actually enjoy eating.

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.

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—from the James Beard Award–winning team behind the New York Times bestseller Franklin Barbecue. “This book will have you salivating by the end of the introduction.”—Nick Offerman Aaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. And it’s no surprise that his steak is perfect, every time—he is a fire whisperer, after all, and as good at grilling beef as he is at smoking it. In Franklin Steak, Aaron and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. Want the real story behind grass-fed cattle? Or to talk confidently with your butcher about cuts and marbling? Interested in setting up your own dry-aging fridge at home? Want to know which grill Aaron swears by? Looking for some tricks on building an amazing all-wood fire? Curious about which steak cuts work well in a pan indoors? Franklin Steak has you covered. For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.

The definitive guide to all things meat in New York, Meat Me in Manhattan takes readers on a whirlwind tour of what the greatest restaurant city in the world has to offer to the discerning carnivore. Readers will learn what meat is, where it comes and how to order it just the way they like it. Features include: the definitive New York hamburger; New York's famous delis; an interview with the fried chicken king of Harlem; and sections on exotic meats such as goat.

A Federal Reserve insider pulls back the curtain on the secretive institution that controls America’s economy After correctly predicting the housing crash of 2008 and quitting her high-ranking Wall Street job, Danielle DiMartino Booth was surprised to find herself recruited as an analyst at the Federal Reserve Bank of Dallas, one of the regional centers of our complicated and widely misunderstood Federal Reserve System. She was shocked to discover just how much tunnel vision, arrogance, liberal dogma, and abuse of power drove the core policies of the Fed. DiMartino Booth found a cabal of unelected academics who made decisions without the slightest understanding of the real world, just a slavish devo­tion to their theoretical models. Over the next nine years, she and her boss, Richard Fisher, tried to speak up about the dangers of Fed policies such as quanti­tative easing and deeply depressed interest rates. But as she puts it, “In a world rendered unsafe by banks that were too big to fail, we came to understand that the Fed was simply too big to fight.” Now DiMartino Booth explains what really happened to our economy after the fateful date of December 8, 2008, when the Federal Open Market Committee approved a grand and unprecedented ex­periment: lowering interest rates to zero and flooding America with easy money. As she feared, millions of individuals, small businesses, and major corporations made rational choices that didn’t line up with the Fed’s “wealth effect” models. The result: eight years and counting of a sluggish “recovery” that barely feels like a recovery at all. While easy money has kept Wall Street and the wealthy afloat and thriving, Main Street isn’t doing so well. Nearly half of men eighteen to thirty-four live with their parents, the highest level since the end of the Great Depression. Incomes are barely increasing for anyone not in the top ten percent of earners. And for those approaching or already in retirement, extremely low interest rates have caused their savings to stagnate. Millions have been left vulnerable and afraid. Perhaps worst of all, when the next financial crisis arrives, the Fed will have no tools left for managing the panic that ensues. And then what? DiMartino Booth pulls no punches in this exposé of the officials who run the Fed and the toxic culture they created. She blends her firsthand experiences with what she’s learned from dozens of high-powered market players, reams of financial data, and Fed docu­ments such as transcripts of FOMC meetings. Whether you’ve been suspicious of the Fed for decades or barely know anything about it, as DiMartino Booth writes, “Every American must understand this extraordinarily powerful institution and how it affects his or her everyday life, and fight back.”

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 38. Chapters: Steakhouse, Peter Luger Steak House, Bennigan's, Outback Steakhouse, Roadhouse Grill, CraftWorks Restaurants & Breweries, K-Bob's Steakhouse, Ponderosa/Bonanza Steakhouse, Ruth's Chris Steak House, Aberdeen Angus Steak Houses, Morton's Restaurant Group, Texas Roadhouse, Sizzler, Bobcat Bite, The Palm, Bear Creek Saloon and Steakhouse, Quaker Steak & Lube, Smith & Wollensky, Lawry's, Bern's Steak House, Mister C's, Doe's Eat Place, Spur Steak Ranches, Lone Star Steakhouse & Saloon, Black Angus Steakhouse, Claim Jumper, The Big Texan Steak Ranch, Gallagher's Steak House, LongHorn Steakhouse, Copeland's, Steak and Ale, Montana's Cookhouse, Strip House, The Capital Grille, Fogo de Chao, Buffalo Grill, Hoss's Steak and Sea House, Mr. Mike's, Logan's Roadhouse, RingSide Steakhouse, The Keg, Saltgrass Steak House, Mr. Steak, Stoney River Legendary Steaks, Driftwood Inn and Restaurant, Texas de Brazil, Timber Lodge Steakhouse, York Steak House, Hog's Breath Cafe, Gorat's, Jensen's Bofhus, Sparks Steak House, The Savoy Grill, Rustler Steak House, Baton Rouge, Tahoe Joe's, Dantanna's, Sirloin Stockade, Montana Mike's. Excerpt: Peter Luger Steak House is a steakhouse located in the Williamsburg section of Brooklyn, New York City, with a second location in Great Neck, New York, on Long Island. Peter Luger has been named the best steakhouse in New York City by Zagat Survey for 26 years in a row. The Brooklyn location is known for its long wooden bar, and the "dining rooms have a Teutonic air, with exposed wooden beams, burnished oak wainscoting, brass chandeliers and weathered beer-hall tables." The Brooklyn location boasts one Michelin star. In 2002, it was named to the James Beard Foundation's list of "America's Classics." The Brooklyn location was established in 1887 as "Carl Luger's Cafe, Billiards and Bowling Alley" in...