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Franklin Barbecue: A Meat-Smoking Ma..., Mackay, Jordan
US $8,39
CircaEUR 7,18
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Gratis USPS Media MailTM.
Oggetto che si trova a: Montgomery Illinois, Stati Uniti
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Consegna prevista tra il ven 5 set e il mar 9 set a 94104
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Numero oggetto eBay:354624887613
Specifiche dell'oggetto
- Condizione
- ISBN
- 1607747200
- EAN
- 9781607747208
- Date of Publication
- 20150407
- Publication Name
- N/A
- Type
- Hardback
- Release Title
- Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook]
- Artist
- Mackay, Jordan
- Brand
- N/A
- Colour
- N/A
Informazioni su questo prodotto
Product Identifiers
Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
1607747200
ISBN-13
9781607747208
eBay Product ID (ePID)
202436262
Product Key Features
Book Title
Franklin Barbecue : a Meat-Smoking Manifesto [A Cookbook]
Number of Pages
224 Pages
Language
English
Topic
Methods / Barbecue & Grilling, Specific Ingredients / Meat, Regional & Ethnic / American / Southern States
Publication Year
2015
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
37.7 Oz
Item Length
10.2 in
Item Width
8.2 in
Additional Product Features
Intended Audience
Trade
LCCN
2014-036177
Reviews
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 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 Edition
23
Dewey Decimal
641.7/6
Table Of Content
COAUTHOR'S NOTE INTRODUCTION BEGINNINGS THE SMOKER WOOD FIRE +SMOKE MEAT THE COOK SERVING+ EATING RESOURCES ACKNOWLEDGEMENTS INDEX
Synopsis
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., 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 Number
TX840.B3F698 2015
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- t***2 (162)- Feedback lasciato dall'acquirente.Ultimi 6 mesiAcquisto verificatoThis was a paperback/softcover 29 year old book I purchased in very good condition as described. However it was delivered in a plain white plastic envelope. They should have at least used a bubble pack lined shipping envelope for protection of the item inside. They should re-think their shipping & packaging strategies, especially with much much older delicate items. Other wise no problems whatsoever with seller. Recommended seller. A+
worldofbooksinc
97,7% di Feedback positivi•1,2 milioni oggetti venduti
Registrato come venditore professionale
Feedback sul venditore (275.468)
- f***f (1605)- Feedback lasciato dall'acquirente.Ultimi 6 mesiAcquisto verificatoExcellent Seller, Goes the Extra Mile. The Seller Was Incredibly Communicative. Smooth Transaction, Shipped Very Quickly, As Advertised; Good Price; Well Packaged & Delivered Within a Few Days. Item in Described Promised Condition, Thank You Very Much!!!!!!!!!!! A+The Angels of Lockhart, Wiley, Thomas L. (N° 316568691808)
- p***m (270)- Feedback lasciato dall'acquirente.Ultimi 6 mesiAcquisto verificatoA+ Highest Rating for this transaction. Nova Classic Volume 2 - Marvel / Paperback - condition & quality look really good, ALMOST NEW even better than described. Shipping was Fast (1 week) / packaging was thin mylar mailer, but no visible damage to book. Great price AND free shipping. I buy here often, and this transaction was flawless. 5 STARS
- t***2 (162)- Feedback lasciato dall'acquirente.Ultimi 6 mesiAcquisto verificatoThis was a paperback/softcover 29 year old book I purchased in very good condition as described. However it was delivered in a plain white plastic envelope. They should have at least used a bubble pack lined shipping envelope for protection of the item inside. They should re-think their shipping & packaging strategies, especially with much much older delicate items. Other wise no problems whatsoever with seller. Recommended seller. A+