An investigation into what makes for the best steak. Jolly travelogue-cum-popular science book that relies a touch too much on stereotypes to get its points across, but nevertheless has much to say about cattle, compassion in farming, and in the relationship between process and product in an era of increasingly-mechanised and volume-driven production.
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My own books are here, if that’s your thing. Newest is noir thriller East of England.
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