Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. [a Cookbook] Aaron Franklin

Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. [a Cookbook]

Author: Aaron Franklin
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Book Title
Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. [a Cookbook]
Author
Aaron Franklin
ISBN
9780399580963
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.Binding Type: HardcoverAuthor: Aaron Franklin, Jordan MacKayPublisher: Ten Speed PressPublished: 04/09/2019ISBN: 9780399580963Pages: 224Weight: 2.30lbsSize: 10.20h x 8.30w x 1.00dReview Citations: Publishers Weekly 02/04/2019
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.

Binding Type: Hardcover
Author: Aaron Franklin, Jordan MacKay
Publisher: Ten Speed Press
Published: 04/09/2019
ISBN: 9780399580963
Pages: 224
Weight: 2.30lbs
Size: 10.20h x 8.30w x 1.00d

Review Citations: Publishers Weekly 02/04/2019
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.

Binding Type: Hardcover
Author: Aaron Franklin, Jordan MacKay
Publisher: Ten Speed Press
Published: 04/09/2019
ISBN: 9780399580963
Pages: 224
Weight: 2.30lbs
Size: 10.20h x 8.30w x 1.00d

Review Citations: Publishers Weekly 02/04/2019