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Franklin Steak

Franklin Steak

Dry-Aged. Live-Fired. Pure Beef

by Aaron Franklin and Jordan Mackay
Hardback
Publication Date: 16/04/2019
24%
OFF
RRP  $49.99 $38.35

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 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. So, in this follow-up to his New York Times best-selling book Franklin Barbecue, the pitmaster extraordinaire teaches readers how to cook his favorite food to absolute perfection.

With their trademark rigor and expertise, Franklin and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. They travel the world - beyond Franklin's native Texas to Spain, Scotland, California, and Japan - to uncover global steak preparations and traditions.

They demystify cattle breeds, explore the technique of dry-aging, and even teach readers how to build custom, backyard grill setups inspired by the best steak chefs in the world. For any meat-lover, backyard grill-master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.

ISBN:
9780399580963
9780399580963
Category:
Cookery / food & drink etc
Format:
Hardback
Publication Date:
16-04-2019
Publisher:
Ten Speed Press
Country of origin:
United States
Pages:
224
Dimensions (mm):
254x203mm
Weight:
0.57kg
Aaron Franklin

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. Franklin makes regular TV appearances on BBQ Pitmasters, and will star in his own PBS program, BBQ with Franklin, in spring 2015.

Jordan Mackay

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.

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