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Franklin smoke wood, fire, food

"The ultimate guide to live-fire cooking and smoking at home, with recipes that will have you grilling up meat, vegetables, fish, and more like a Texas pitmaster-from the James Beard Award-winning team behind the New York Times bestseller Franklin Barbecue"--

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Main Authors: Franklin, Aaron (Author), Mackay, Jordan (Author)
Other Authors: McSpadden, Wyatt (Photographer)
Format: Books Print Book
Language:English
Published: California : Ten Speed Press, [2023]
Edition:First edition.
Subjects:
Smoking (Cooking) > Technique.
Barbecuing.
Outdoor cooking.
Cookbooks.
Recipes.
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Summary:"The ultimate guide to live-fire cooking and smoking at home, with recipes that will have you grilling up meat, vegetables, fish, and more like a Texas pitmaster-from the James Beard Award-winning team behind the New York Times bestseller Franklin Barbecue"--
Item Description:Includes index.
Physical Description:223 pages : illustrations ; 26 cm.
ISBN:9781984860484
1984860488
Author Notes:One of the most recognized names in barbecue, Aaron Franklin is also the New York Times bestselling co-author of Franklin Barbecue and Franklin Steak . His restaurant has won every major barbecue award and been featured in magazines ranging from GQ to Bon Appetit . The line to get into his Austin, Texas, hotspot is as long as ever, and the restaurant has sold out of brisket every day of its existence.

Jordan Mackay is a James Beard Award-winning writer on food, wine, and spirits. His work has appeared in the New York Times , Los Angeles Times , San Francisco Chronicle , Food & Wine , and Gourmet , among other publications. He is the co-author of Secrets of the Sommeliers , Two in the Kitchen, Franklin Steak, and Franklin Barbecue .

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