Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. [A Cookbook]

Available

Product Details

Price
$29.99  $27.59
Publisher
Ten Speed Press
Publish Date
Pages
224
Dimensions
8.3 X 10.2 X 1.0 inches | 2.3 pounds
Language
English
Type
Hardcover
EAN/UPC
9780399580963

Earn by promoting books

Earn money by sharing your favorite books through our Affiliate program.

Become an affiliate

About the Author

Aaron Franklin is one of the biggest, most recognized names in barbecue and the wider food world. His restaurant has won every major barbecue award and has been in magazines ranging from GQ to Bon Appรฉtit. The line to get into Franklin Barbecue is as long as ever, and the restaurant has sold out of brisket every day of its existence.

Jordan Mackay is a James Beard Award-winning writer on wine, spirits, and food. His work has appeared in the New York Times, Los Angeles Times, San Francisco Chronicle, Wine and Spirits, Food & Wine, and Gourmet, among others. He has co-authored four cookbooks: Passion for Pinot; Secrets of the Sommeliers, a James Beard Award winner; Two in the Kitchen; and Franklin Barbecue, which spent twelve weeks on the New York Times bestseller list.

Reviews

"A thoughtful deep dive into a much-loved American mainstay."
- PUBLISHERS WEEKLY

"Whether you're a grill master or just want to learn about beef, Franklin Steak dives deep into the art and science of cooking steak, making it a welcome addition to any meat-lover's collection."
- EATER

Praise for Franklin Barbecue

"Much in the same way that a barbecue spot isn't exactly a restaurant, and a pitmaster isn't exactly a chef, Franklin Barbecue isn't exactly a cookbook. There are only eleven recipes: the brisket, of course, plus instructions for making pork ribs, beef ribs, a turkey breast, four sauces, beans, potato salad, and a remarkably good coleslaw. That's okay, though. Much like a book of Ono explaining nigiri, or Starita explaining a margherita pie, Franklin's recipes are meaningless without the man behind them. And so the bulk of his book is devoted to him explaining himself, in the good way: it's a book that unpacks his obsessions, his thought processes, his extraordinary focus on detail and technique."
-- Eater (Cookbook of the Year)

"Aaron Franklin makes the finest barbecue I've ever had, barbecue worth waiting for. His work and his words express a truly rare level of commitment and expertise. With Franklin Barbecue, he shares it all--in a book that, fortunately, you don't have to wait for."
-- Anthony Bourdain

"I used to think Aaron Franklin was a genius: There was his rise from backyard dabbler to king of Texas pitmasters; his mind-altering brisket that made normally rational people (myself included) wait hours for the chance to eat it; and his insistence that game-changing barbecue doesn't come from miracles but rather elbow grease. Then he wrote this book and gave all his secrets away. Now everyone--from me to you to your neighbor who can't grill a chicken breast--will be able to make award-winning barbecue. He's not a genius anymore; he's a god."
-- Andrew Knowlton, restaurant and drinks editor, Bon Appรฉtit

"The most refreshing barbecue book to come along yet. Rather than preaching about 'one true way, ' Aaron Franklin guides you through all the wood and smoke so that you can find your own style. And instead of just listing ingredients and rattling off generic recipes, these pages tell the story of a place and a barbecue tradition steeped in history. This isn't just a book about barbecue;
this book is Central Texas barbecue."
-- Daniel Vaughn, barbecue editor, Texas Monthly, and author of The Prophets of Smoked Meat
s