Franklin Barbecue

Jordan Mackay


$26.99 $29.99
Publisher: Ten Speed Press
ISBN: 9781607747208
Cover type: Hardcover
Publish date: 4/7/2015
Quantity


A complete meat- and brisket-cooking education from the country’s most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue—winner of Texas Monthly’s coveted Best Barbecue Joint in Texas award.

In this hotly-anticipated debut, Aaron Franklin shares the secrets behind his award-winning (and obsessed-over) barbecue. More than just a recipe book, Franklin Barbecue is a master course in the fine art of meat smoking, Texas-style. With tips on how to source the very best beef; build or hack your backyard smoker; find and cure the right wood; and yes, step-by-step instructions for making Franklin’s legendary brisket, ribs, and all the fixins, Franklin Barbecue will be even more talked-about and acclaimed than Franklin’s menu items.
Jordan Mackay is a James-Beard-award winning writer on wine, spirits and food. His work has appeared in Food & Wine, The New York Times, Los Angeles Times, San Francisco Chronicle, Decanter, The Art of Eating, Wine and Spirits, and many others. His first book, Passion for Pinot, was published in 2009, and his second, Secrets of the Sommeliers (with Rajat Parr), was released in October 2010, winning a James Beard award in 2011.

Recently Viewed Books



Quantity:
View full product details
Search

x