Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. (B&N Exclusive Edition)

Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. (B&N Exclusive Edition)

by Aaron Franklin, Jordan Mackay

Hardcover(B&N Exclusive Edition)

$26.99 $29.99 Save 10% Current price is $26.99, Original price is $29.99. You Save 10%.
View All Available Formats & Editions
Choose Expedited Shipping at checkout for guaranteed delivery by Thursday, September 19

Overview

Exclusive illustrated 8-page gatefold features 8 of Aaron’s narrative recipes--for using those prized steak leftovers--including Philly-style Cheesesteak, Queso, Steak Chili, and more.

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 bestselling 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 bestselling 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 demystify cattle breeds, explore the technique of dry-aging, explore globally-inspired techniques like the reverse sear and hibachi-style cooking, and even teach readers how to build a custom, backyard grill setup. For any meat-lover, backyard grill-master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.

Product Details

ISBN-13: 9781984857125
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 04/09/2019
Edition description: B&N Exclusive Edition
Pages: 224
Sales rank: 12,064
Product dimensions: 8.10(w) x 10.10(h) x 1.10(d)

About the Author

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 (2009); Secrets of the Sommeliers (2011), a James Beard Award winner; Two in the Kitchen (2012); and Franklin Barbecue (2015), which spent 12 weeks on the New York Times bestseller list.

Customer Reviews

Most Helpful Customer Reviews

See All Customer Reviews