More Books:

Franklin Barbecue
Language: en
Pages: 224
Authors: Aaron Franklin, Jordan Mackay
Categories: Cooking
Type: BOOK - Published: 2015-04-07 - Publisher: Ten Speed Press

NEW YORK TIMES BESTSELLER • A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue. When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009,
The Franklin Barbecue Collection [Two-Book Bundle]
Language: en
Pages: 448
Authors: Aaron Franklin, Jordan Mackay
Categories: Cooking
Type: BOOK - Published: 2020-04-28 - Publisher: Ten Speed Press

From brisket to steak, here’s everything you need to know about meat. This convenient ebook bundle from the revered pitmaster and New York Times bestselling author behind Austin's Franklin Barbecue features his already iconic books Franklin Barbecue and Franklin Steak. From America's foremost barbecue authority and bestselling author Aaron Franklin
Barbecue
Language: en
Pages: 344
Authors: Robert F. Moss
Categories: Cooking
Type: BOOK - Published: 2020 - Publisher: University Alabama Press

"A revised and expanded second edition of the definitive history of an iconic American food, barbecue, from its historical origins to the present"--
Historic Austin Restaurants
Language: en
Pages: 144
Authors: Melanie Haupt
Categories: Cooking
Type: BOOK - Published: 2013-10-08 - Publisher: Arcadia Publishing

Austin has staked its claim as the seat of innovative culinary movements, and its food culture mirrors the transformations taking place across the city. The evolution of the east side is reflected in joints like Franklin Barbecue, while landmarks like Scholz Garten, the oldest restaurant in the capital, testify to
Franklin Steak
Language: en
Pages: 224
Authors: Aaron Franklin, Jordan Mackay
Categories: Cooking
Type: BOOK - Published: 2019-04-09 - Publisher: Ten Speed Press

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 James Beard Award–winning team behind the New York Times bestseller Franklin Barbecue. “This book will have you salivating by the end of the introduction.”—Nick Offerman Aaron