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Franklin steak : dry-aged, live-fired, pure beef
(Book)

Book Cover
Average Rating
Contributors:
Mackay, Jordan, author.
McSpadden, Wyatt, photographer.
Butler, Bryan B., illustrator.
Published:
California : Ten Speed Press, [2019].
Format:
Book
Edition:
First edition.
Physical Desc:
vii, 215 pages : illustrations (chiefly color) ; 26 cm
Status:
3 copies, 1 person is on the wait list.
Description
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.
Also in This Series
Copies
Location
Call Number
Status
Broadneck Library - Nonfiction
641.662 F
Checked Out
Odenton Library - Nonfiction
641.662 F
Checked Out
Riviera Beach Library - Nonfiction
641.662 F
Checked Out
More Like This
More Details
Language:
English
ISBN:
9780399580963, 0399580964

Notes

General Note
Includes index.
Description
"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.
Citations
APA Citation (style guide)

Franklin, A., Mackay, J., McSpadden, W., & Butler, B. B. (2019). Franklin steak: dry-aged, live-fired, pure beef. First edition. California: Ten Speed Press.

Chicago / Turabian - Author Date Citation (style guide)

Aaron, Franklin et al.. 2019. Franklin Steak: Dry-aged, Live-fired, Pure Beef. California: Ten Speed Press.

Chicago / Turabian - Humanities Citation (style guide)

Aaron, Franklin et al., Franklin Steak: Dry-aged, Live-fired, Pure Beef. California: Ten Speed Press, 2019.

MLA Citation (style guide)

Franklin, Aaron,, Jordan Mackay, Wyatt McSpadden, and Bryan B. Butler. Franklin Steak: Dry-aged, Live-fired, Pure Beef. First edition. California: Ten Speed Press, 2019. Print.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
115ee4a7-8bcf-841e-d06d-a1db16e93b84
Go To GroupedWork
Last File Modification TimeSep 14, 2019 08:48:11 AM
Last Grouped Work Modification TimeSep 14, 2019 08:46:06 AM

MARC Record

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520 |a "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"--|c Provided by publisher.
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