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Summer Beam Books
Franklin Smoke: Wood. Fire. Food. Contributor(s): Franklin, Aaron (Author) , MacKay, Jordan (Author)
Franklin Smoke: Wood. Fire. Food. Contributor(s): Franklin, Aaron (Author) , MacKay, Jordan (Author)
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Franklin Smoke: Wood. Fire. Food.
Contributor(s): Franklin, Aaron (Author) , MacKay, Jordan (Author)
US SRP: $35.00 US
Binding: Hardcover
Pub Date: May 09, 2023
Physical Info: 1.0" H x 10.3" L x 8.3" W (2.35 lbs) 224 pages
A complete resource for live-fire cooking and smoking at home, with detailed recipes for grilling meat, poultry, vegetables, and fish like a true Texas fire wrangler, from the James Beard Award-winning team behind the New York Times bestseller Franklin Barbecue.
One of the most recognized names in barbecue, Aaron Franklin is also the New York Times bestselling co-author of Franklin Barbecue and Franklin Steak. His restaurant has won every major barbecue award and been featured in magazines ranging from GQ to Bon Appétit. The line to get into his Austin, Texas, hotspot 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 food, wine, and spirits. His work has appeared in the New York Times, Los Angeles Times, San Francisco Chronicle, Food & Wine, and Gourmet, among other publications. He is the co-author of Secrets of the Sommeliers, Two in the Kitchen, Franklin Steak, and Franklin Barbecue.