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 team behind the acclaimed and best-selling book Franklin Barbecue.
Aaron Franklinis 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 Appetit. 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 Mackayis 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.
"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
Appétit
“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
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