Franklin Barbecue : A Meat-Smoking Manifesto [a Cookbook] by Aaron Franklin and Jordan Mackay (2015, Hardcover)

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Publisher: Ten Speed Press ISBN 13: 9781607747208.

About this product

Product Identifiers

PublisherPotter/Ten SPEED/Harmony/Rodale
ISBN-101607747200
ISBN-139781607747208
eBay Product ID (ePID)202436262

Product Key Features

Book TitleFranklin Barbecue : a Meat-Smoking Manifesto [A Cookbook]
Number of Pages224 Pages
LanguageEnglish
TopicMethods / Barbecue & Grilling, Regional & Ethnic / American / Southern States, Specific Ingredients / Meat
Publication Year2015
IllustratorYes
GenreCooking
AuthorAaron Franklin, Jordan Mackay
FormatHardcover

Dimensions

Item Height1 in
Item Weight37.7 Oz
Item Length10.3 in
Item Width8.2 in

Additional Product Features

Intended AudienceTrade
LCCN2014-036177
ReviewsNew York Times  Best Seller "Aaron Franklin makes the finest barbecue I've ever had, barbecue worth waiting for. His work and his words express a truly rare level of commitment and expertise. With Franklin Barbecue , he shares it all--in a book that, fortunately, you don't have to wait for." -- Anthony Bourdain  "I used to think Aaron Franklin was a genius: There was his rise from backyard dabbler to king of Texas pitmasters; his mind-altering brisket that made normally rational people (myself included) wait hours for the chance to eat it; and his insistence that game-changing barbecue doesn't come from miracles but rather elbow grease. Then he wrote this book and gave all his secrets away. Now everyone--from me to you to your neighbor who can't grill a chicken breast--will be able to make award-winning barbecue. He's not a genius anymore; he's a god."  -- Andrew Knowlton, restaurant and drinks editor, Bon Apptit "The most refreshing barbecue book to come along yet. Rather than preaching about 'one true way,' Aaron Franklin guides you through all the wood and smoke so that you can find your own style. And instead of just listing ingredients and rattling off generic recipes, these pages tell the story of a place and a barbecue tradition steeped in history. This isn't just a book about barbecue; this book is Central Texas barbecue."  -- Daniel Vaughn, barbecue editor, Texas Monthly , and author of The Prophets of Smoked Meat  "Pure genius! Aaron Franklin has distilled years' worth of barbecue knowledge into this book. In it, he exposes the sacred insights of a top pitmaster--information that can otherwise only be learned from long nights spent staring at a fire, shovel in hand, constantly prodding and pinching your meat to figure out that 'just perfect' point of doneness. This book is a game changer: read it, and your barbecue will improve overnight!" -- Adam Perry Lang, chef, restaurateur, and author of Serious Barbecue "A complete meat-and brisket-cooking education from the country's most celebrated pitmaster. More than just a recipe book, this is a master course in the fine art of meat smoking, Texas-style." -- Library Journal, "Aaron Franklin makes the finest barbecue I've ever had, barbecue worth waiting for. His work and his words express a truly rare level of commitment and expertise. With Franklin Barbecue , he shares it all--in a book that, fortunately, you don't have to wait for." -- Anthony Bourdain  "I used to think Aaron Franklin was a genius: There was his rise from backyard dabbler to king of Texas pitmasters; his mind-altering brisket that made normally rational people (myself included) wait hours for the chance to eat it; and his insistence that game-changing barbecue doesn't come from miracles but rather elbow grease. Then he wrote this book and gave all his secrets away. Now everyone--from me to you to your neighbor who can't grill a chicken breast--will be able to make award-winning barbecue. He's not a genius anymore; he's a god."  -- Andrew Knowlton, restaurant and drinks editor, Bon Appétit "The most refreshing barbecue book to come along yet. Rather than preaching about 'one true way,' Aaron Franklin guides you through all the wood and smoke so that you can find your own style. And instead of just listing ingredients and rattling off generic recipes, these pages tell the story of a place and a barbecue tradition steeped in history. This isn't just a book about barbecue; this book is Central Texas barbecue."  -- Daniel Vaughn, barbecue editor, Texas Monthly , and author of The Prophets of Smoked Meat  "Pure genius! Aaron Franklin has distilled years' worth of barbecue knowledge into this book. In it, he exposes the sacred insights of a top pitmaster--information that can otherwise only be learned from long nights spent staring at a fire, shovel in hand, constantly prodding and pinching your meat to figure out that 'just perfect' point of doneness. This book is a game changer: read it, and your barbecue will improve overnight!" -- Adam Perry Lang, chef, restaurateur, and author of Serious Barbecue, New York Times Best Seller "Aaron Franklin makes the finest barbecue I've ever had, barbecue worth waiting for. His work and his words express a truly rare level of commitment and expertise. With Franklin Barbecue , he shares it all--in a book that, fortunately, you don't have to wait for." -- Anthony Bourdain "I used to think Aaron Franklin was a genius: There was his rise from backyard dabbler to king of Texas pitmasters; his mind-altering brisket that made normally rational people (myself included) wait hours for the chance to eat it; and his insistence that game-changing barbecue doesn't come from miracles but rather elbow grease. Then he wrote this book and gave all his secrets away. Now everyone--from me to you to your neighbor who can't grill a chicken breast--will be able to make award-winning barbecue. He's not a genius anymore; he's a god." -- Andrew Knowlton, restaurant and drinks editor, Bon Appétit "The most refreshing barbecue book to come along yet. Rather than preaching about 'one true way,' Aaron Franklin guides you through all the wood and smoke so that you can find your own style. And instead of just listing ingredients and rattling off generic recipes, these pages tell the story of a place and a barbecue tradition steeped in history. This isn't just a book about barbecue; this book is Central Texas barbecue." -- Daniel Vaughn, barbecue editor, Texas Monthly , and author of The Prophets of Smoked Meat "Pure genius! Aaron Franklin has distilled years' worth of barbecue knowledge into this book. In it, he exposes the sacred insights of a top pitmaster--information that can otherwise only be learned from long nights spent staring at a fire, shovel in hand, constantly prodding and pinching your meat to figure out that 'just perfect' point of doneness. This book is a game changer: read it, and your barbecue will improve overnight!" -- Adam Perry Lang, chef, restaurateur, and author of Serious Barbecue "A complete meat-and brisket-cooking education from the country's most celebrated pitmaster. More than just a recipe book, this is a master course in the fine art of meat smoking, Texas-style." -- Library Journal
Dewey Edition23
Dewey Decimal641.7/6
Table Of ContentCOAUTHOR'S NOTE INTRODUCTION BEGINNINGS THE SMOKER WOOD FIRE +SMOKE MEAT THE COOK SERVING+ EATING RESOURCES ACKNOWLEDGEMENTS INDEX
SynopsisNEW 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, they had no idea what they'd gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)--and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years' worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible., 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, they had no idea what they'd gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)--and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years' worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible., 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, they had no idea what they'd gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)--and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years' worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.
LC Classification NumberTX840.B3F698 2015

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4.8
65 product ratings
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Most relevant reviews

  • Book lives up to it's title.

    Book has detailed information and a lot of other related information from other "master smokers". Includes a lot of good pictures. If you are interested in smoking meats it is a great book, if that is not your think you will probably not really like the book.

    Verified purchase: YesCondition: Pre-owned

  • Stunning book.

    What a beautiful book! Fantastic INFORMATIVE anecdotes about the trial & error we all will face on this journey smoking. Heavy on technique. You will learn WHY and HOW a brisket ends up incredibly delicious, not just a list of ingredients. This is a deep dive. remember also this is CENTRAL TEXAS BBQ so not really sauce based but there are a couple good recipes. The mock Carolina one is great. Book itself is large w/ beautiful embossed cover and vibrant color pictures within. Will have for a long time.

    Verified purchase: YesCondition: New

  • Great book!

    This book is detailed and specific. It lays out what Aaron Franklin had done to build a world class BBQ business. I have been a follower of his career for some time and found the comments "he's holding back something, no one tells all their secrets" to be completely answered by Aaron as "it's all there - but 99% of people just won't take the time or care enough" to replicate his methods and success. Get the book, DO IT, and it will work for you.

    Verified purchase: YesCondition: New

  • Great read A fun way to learn BBQ

    If you want to learn the inner workings of Smoking meat, cutting and serving... then this book is for you! It is put together in a fun way with plenty of insight into Texas BBQ.. I enjoyed the entire read. Now, go buy this book and make some kick a** Texas style BBQ... ( is there really any other kind!)

    Verified purchase: YesCondition: New

  • Tell's you the how's and why's of really good barbecue!

    This is a history of Franklin Barbecue. It's light on recipes but heavy on the why's and how's to make really fantastic barbecue. It's a really good teaching book and an engaging read.

    Verified purchase: YesCondition: Pre-owned

  • If you like BBQ, you need this book!

    I have been a fan of Aaron since watching the tv show, and numerous YouTube clips and articles. This book gives his whole history, and everything you need to know to become a successful backyard pitmaster. Well written, unlike most cook books this one is very entertaining and enjoyable to read cover to cover.

    Verified purchase: YesCondition: New

  • Good all around book on all aspects of smoking

    it goes into detail about building smokers

    Verified purchase: YesCondition: New

  • Nice Book

    Good insight into Texas BBQ

    Verified purchase: YesCondition: Pre-owned

  • BBQ

    Book in great condition. Great price. Lots of good reading time.

    Verified purchase: YesCondition: Pre-owned

  • Definately recommend this book!

    This is a great book, especially if you're just starting out and know little or nothing about smoking. It's very thorough!!

    Verified purchase: YesCondition: New