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

By: Contributor(s): Material type: TextTextPublisher: California : Ten Speed Press, [2019]Edition: First editionDescription: vii, 215 pages : illustrations (chiefly color) ; 26 cmContent type:
  • text
  • still image
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780399580963
  • 0399580964
Subject(s): Genre/Form:
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.
Summary: "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.
Holdings
Item type Home library Collection Call number Materials specified Status Date due Barcode Item holds
Adult Book Adult Book Main Library NonFiction 641.662 F831 Available 33111009141579
Total holds: 0

Enhanced descriptions from Syndetics:

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 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. And it's no surprise that his steak is perfect, every time-he is a fire whisperer, after all, and as good at grilling beef as he is at smoking it.

In Franklin Steak , Aaron and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. Want the real story behind grass-fed cattle? Or to talk confidently with your butcher about cuts and marbling? Interested in setting up your own dry-aging fridge at home? Want to know which grill Aaron swears by? Looking for some tricks on building an amazing all-wood fire? Curious about which steak cuts work well in a pan indoors? Franklin Steak has you covered.

For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.

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.

"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.

Includes index.

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