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The Franklin Barbecue Collection [Special Edition, Two-Book Boxed Set]: Franklin Barbecue and Franklin Steak
The Franklin Barbecue Collection [Special Edition, Two-Book Boxed Set]: Franklin Barbecue and Franklin Steak
The Franklin Barbecue Collection [Special Edition, Two-Book Boxed Set]: Franklin Barbecue and Franklin Steak
The Franklin Barbecue Collection [Special Edition, Two-Book Boxed Set]: Franklin Barbecue and Franklin Steak

The Franklin Barbecue Collection [Special Edition, Two-Book Boxed Set]: Franklin Barbecue and Franklin Steak

Regular price $50.00 $24.25 Sale

Author: Franklin, Aaron

Brand: Ten Speed Press

Edition: Special

Binding: Paperback

Number Of Pages: 448

Release Date: 28-04-2020

Details: Product Description From brisket to steak, here's everything you need to know about meat. This deluxe boxed set from the revered pitmaster and New York Times bestselling author behind Austin's Franklin Barbecue features exclusive paperback editions of his already iconic books: Franklin Barbecue and Franklin Steak. From America's foremost barbecue authority and bestselling author Aaron Franklin comes this collection of two essential books for anyone interested in cooking meat to perfection. Franklin and James Beard Award-winning coauthor Jordan Mackay unlock the secrets behind truly great barbecue and mind-blowing steak, sharing years' worth of hard-won knowledge. Franklin Barbecue : This bestselling book is the definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and, of course, cooking mind-blowing, ridiculously delicious barbecue. Franklin Steak : This indispensable guide is the be-all, end-all to cooking the perfect steak, buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel. For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have. About the Author Aaron Franklin is one of the biggest, most recognized names in barbecue and the wider food world. His restaurant, Franklin Barbecue, has won every major barbecue award and has been in magazines ranging from GQ to Bon Appétit. The line to get into his Austin, Texas, hotspot 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 a number of cookbooks, including Secrets of the Sommeliers, a James Beard Award winner; Two in the Kitchen; Franklin Steak; and Franklin Barbecue, which spent twelve weeks on the New York Times bestseller list. Excerpt. © Reprinted by permission. All rights reserved. From Franklin Barbecue: The notion of putting everything I know about barbecue into a book is a daunting one. Not because I know so much—I’m still learning—but because of the nature of barbecue itself. It’s because the printed word—definitive, exacting, permanent—is in many ways antithetical to the process of cooking barbecue, which is, for lack of a better word, loosey-goosey. So many people want to have a recipe, but with all of the variables in barbecue—wood, quality of fire, meat selection, type of cooker, weather, and so on—there is no “magic” recipe. It just doesn’t operate with absolutes of temperature, time, and measurement. In fact, there are no rights or wrongs in barbecue (well, that may be a stretch), no “just one way,” and certainly no simple “black and white.” You’re much better off with general knowledge of what you want and an arsenal of tricks to have up your sleeve. So unlike most books that you may flip through a few times and then place on the shelf to display with the others, I hope this one will live a good portion of its life out in the field, be it in the kitchen or out by the smoker. These recipes aren’t really recipes but more of an idea of how I go about cooking barbecue and some guidelines. Now, this book is not a survey of barbecue traditions across the country. While I’ve been all over the United States and have eaten lots of great barbecue, there’s really only one tradition that I know intimately: my own. My style is steeped in the tradition of Central Texas, but it’s also got some wrinkles that I discovered along the way.  So, with the greatest respect to all of the other styles around the country, in this book, all I discuss is what we do. Yes, I am wedded to the tradition of great Central Texas

EAN: 9781984858924

Package Dimensions: 10.4 x 8.2 x 2.0 inches

Languages: English

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