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

$29.99

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

Name: Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. [A Cookbook] - Hardcover
Brand: BooksCloud
SKU: 9780399580963
Price: 29.99 USD
Availability: InStock

by Aaron Franklin , Jordan MacKay

$29.99

Book Overview

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by Aaron Franklin (Author), Jordan MacKay (Author)

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.

Author Biography

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 Appétit. 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.

Number of Pages: 224

Dimensions: 1 x 10.2 x 8.3 IN

Illustrated: Yes

Publication Date: April 09, 2019

ISBN	9780399580963
Author	Aaron Franklin , Jordan MacKay
Publisher	Ten Speed Press
Genre	Food & cooking
Format	Hardcover
Published	April 2019
Language	ENG- English
Pages	224
Weight	1.0 lb
Target Audience	Adults
Print Size	Standard Print

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More by Aaron Franklin

Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook] - Hardcover

By Aaron Franklin and Jordan MacKay

AARON FRANKLIN is a native of Bryan, Texas, and the co-owner and co-founder (along with his wife, Stacy) of Franklin Barbecue. Franklin Barbecue opened its doors in 2009, and has since gone on to win many awards, including "Best Barbecue in Texas" from Texas Monthly and "Best Barbecue in America" from Bon Appétit. Franklin is also the host of the PBS series BBQ with Franklin. He and Stacy live in Austin with their daughter, Vivian.

JORDAN MACKAY is the wine and spirits critic for San Francisco magazine, and the coauthor of the James Beard Award-winning Secrets of the Sommeliers. He lives in San Francisco.

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