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Franklin Steak

Best Seller
Franklin Steak by Aaron Franklin and Jordan Mackay
Hardcover
Apr 09, 2019 | 224 Pages
See All Formats (1) +
  • Hardcover $29.99

    Apr 09, 2019 | 224 Pages

  • Ebook $15.99

    Apr 09, 2019 | 224 Pages

Product Details

Praise

“A thoughtful deep dive into a much-loved American mainstay.”
– PUBLISHERS WEEKLY

“Whether you’re a grill master or just want to learn about beef, Franklin Steak dives deep into the art and science of cooking steak, making it a welcome addition to any meat-lover’s collection.”
– EATER

Praise for Franklin Barbecue:


“Much in the same way that a barbecue spot isn’t exactly a restaurant, and a pitmaster isn’t exactly a chef, Franklin Barbecue isn’t exactly a cookbook. There are only eleven recipes: the brisket, of course, plus instructions for making pork ribs, beef ribs, a turkey breast, four sauces, beans, potato salad, and a remarkably good coleslaw. That’s okay, though. Much like a book of Ono explaining nigiri, or Starita explaining a margherita pie, Franklin’s recipes are meaningless without the man behind them. And so the bulk of his book is devoted to him explaining himself, in the good way: it’s a book that unpacks his obsessions, his thought processes, his extraordinary focus on detail and technique.”
— Eater (Cookbook of the Year)

“Aaron Franklin makes the finest barbecue I’ve ever had, barbecue worth waiting for. His work and his words express a truly rare level of commitment and expertise. With Franklin Barbecue, he shares it all—in a book that, fortunately, you don’t have to wait for.”
— Anthony Bourdain 

“I used to think Aaron Franklin was a genius: There was his rise from backyard dabbler to king of Texas pitmasters; his mind-altering brisket that made normally rational people (myself included) wait hours for the chance to eat it; and his insistence that game-changing barbecue doesn’t come from miracles but rather elbow grease. Then he wrote this book and gave all his secrets away. Now everyone—from me to you to your neighbor who can’t grill a chicken breast—will be able to make award-winning barbecue. He’s not a genius anymore; he’s a god.” 
— Andrew Knowlton, restaurant and drinks editor, Bon Appétit

“The most refreshing barbecue book to come along yet. Rather than preaching about ‘one true way,’ Aaron Franklin guides you through all the wood and smoke so that you can find your own style. And instead of just listing ingredients and rattling off generic recipes, these pages tell the story of a place and a barbecue tradition steeped in history. This isn’t just a book about barbecue; 
this book is Central Texas barbecue.” 
— Daniel Vaughn, barbecue editor, Texas Monthly, and author of The Prophets of Smoked Meat

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