Franklin steak : dry-aged, live-fired, pure beef / Aaron Franklin and Jordan Mackay ; photography by Wyatt McSpadden ; illustrations by Bryan B. Butler.

Author
Franklin, Aaron [Browse]
Format
Book
Language
English
Εdition
First Edition.
Published/​Created
California : Ten Speed Press, [2019]
Description
vii, 215 pages : color illustrations ; 26 cm

Details

Subject(s)
Author
Summary note
"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 best-selling 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 best-selling 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 travel the world--beyond Franklin's native Texas to Spain, Scotland, California, and Japan--to uncover global steak preparations and traditions. They demystify cattle breeds, explore the technique of dry-aging, and even teach readers how to build custom, backyard grill setups inspired by the best steak chefs in the world. For any meat-lover, backyard grill-master, or fan of Franklin's fun yet authoritative approach, this book is a must-have"-- Provided by publisher.
Bibliographic references
Includes bibliographical references and index.
Contents
How to cook [various cuts of] steak (front end papers) -- KNOW THY BEEF. The story of beef -- Buying steaks -- Steak cuts -- NEXT-LEVEL BEEF. Dry aging -- The grill -- Fuel -- STEAK PERFECTION. Firing up -- The cook -- Sides, sauces, and drinks.
ISBN
  • 9780399580963 ((hardback))
  • 0399580964
LCCN
2018045052
OCLC
1054261003
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