- Published: 16 April 2019
- ISBN: 9780399580963
- Imprint: Clarkson Potter/Ten Speed
- Format: Hardback
- Pages: 224
- RRP: $49.99
Franklin Steak
Dry-Aged. Live-Fired. Pure Beef. [A Cookbook]
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- Published: 16 April 2019
- ISBN: 9780399580963
- Imprint: Clarkson Potter/Ten Speed
- Format: Hardback
- Pages: 224
- RRP: $49.99
Praise for Franklin Barbecue:
"Much in the same way that a barbecue spot isn't exactly a restaurant, and a pitmaster isn't exactly a chef, Franklin Barbecue isn't exactly a cookbook. There are only eleven recipes: the brisket, of course, plus instructions for making pork ribs, beef ribs, a turkey breast, four sauces, beans, potato salad, and a remarkably good coleslaw. That's okay, though. Much like a book of Ono explaining nigiri, or Starita explaining a margherita pie, Franklin's recipes are meaningless without the man behind them. And so the bulk of his book is devoted to him explaining himself, in the good way: it's a book that unpacks his obsessions, his thought processes, his extraordinary focus on detail and technique."--Eater Cookbook of the Year