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"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.
"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.
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.
| Erscheinungsjahr: | 2019 |
|---|---|
| Rubrik: | Essen & Trinken |
| Thema: | Essen und Trinken |
| Medium: | Buch |
| Seiten: | 224 |
| Inhalt: | Einband - fest (Hardcover) |
| ISBN-13: | 9780399580963 |
| ISBN-10: | 0399580964 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: |
Franklin, Aaron
Mackay, Jordan |
| Besonderheit: | Unsere Aufsteiger |
| Hersteller: | Ten Speed Press |
| Maße: | 261 x 209 x 30 mm |
| Von/Mit: | Aaron Franklin (u. a.) |
| Erscheinungsdatum: | 09.04.2019 |
| Gewicht: | 1,07 kg |
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.
| Erscheinungsjahr: | 2019 |
|---|---|
| Rubrik: | Essen & Trinken |
| Thema: | Essen und Trinken |
| Medium: | Buch |
| Seiten: | 224 |
| Inhalt: | Einband - fest (Hardcover) |
| ISBN-13: | 9780399580963 |
| ISBN-10: | 0399580964 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: |
Franklin, Aaron
Mackay, Jordan |
| Besonderheit: | Unsere Aufsteiger |
| Hersteller: | Ten Speed Press |
| Maße: | 261 x 209 x 30 mm |
| Von/Mit: | Aaron Franklin (u. a.) |
| Erscheinungsdatum: | 09.04.2019 |
| Gewicht: | 1,07 kg |
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