{"product_id":"franklin-barbecue-a-meat-smoking-manifesto-a-cookbook","title":"Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook] (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eAARON FRANKLIN\u003c\/b\u003e is a native of Bryan, Texas, and the co-owner and co-founder (along with his wife, Stacy) of Franklin Barbecue. Franklin Barbecue opened its doors in 2009, and has since gone on to win many awards, including \"Best Barbecue in Texas\" from \n\u003ci\u003eTexas Monthly\u003c\/i\u003e and \"Best Barbecue in America\" from \n\u003ci\u003eBon Appétit.\u003c\/i\u003e Franklin is also the host of the PBS series \n\u003ci\u003eBBQ with Franklin\u003c\/i\u003e. He and Stacy live in Austin with their daughter, Vivian. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eJORDAN MACKAY\u003c\/b\u003e is the wine and spirits critic for \n\u003ci\u003eSan Francisco\u003c\/i\u003e magazine, and the coauthor of the James Beard Award-winning \n\u003ci\u003eSecrets of the Sommeliers\u003c\/i\u003e. He lives in San Francisco.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tCOAUTHOR'S NOTE \n\u003cbr\u003eINTRODUCTION \n\u003cp\u003e\u003c\/p\u003eBEGINNINGS \n\u003cbr\u003eTHE SMOKER \n\u003cbr\u003eWOOD \n\u003cbr\u003eFIRE +SMOKE \n\u003cbr\u003eMEAT \n\u003cbr\u003eTHE COOK \n\u003cbr\u003eSERVING+ EATING \n\u003cp\u003e\u003c\/p\u003eRESOURCES \n\u003cbr\u003eACKNOWLEDGEMENTS \n\u003cbr\u003eINDEX\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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 \n\u003ci\u003eFranklin Barbecue\u003c\/i\u003e, he shares it all--in a book that, fortunately, you don't have to wait for.\" \n\u003cbr\u003e\n\u003cb\u003e--Anthony Bourdain \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"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.\" \n\u003cbr\u003e\n\u003cb\u003e--Andrew Knowlton, restaurant and drinks editor, \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eBon Appétit\u003c\/b\u003e\u003cbr\u003e\u003c\/i\u003e\n\u003cbr\u003e \"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; \n\u003cbr\u003e this book \n\u003ci\u003eis\u003c\/i\u003e Central Texas barbecue.\" \n\u003cbr\u003e\n\u003cb\u003e--Daniel Vaughn, barbecue editor, \u003ci\u003eTexas Monthly\u003c\/i\u003e, and author of \u003ci\u003eThe Prophets of Smoked Meat\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e \"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!\" \n\u003cbr\u003e\n\u003cb\u003e--Adam Perry Lang, chef, restaurateur, and author of \u003ci\u003eSerious Barbecue\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"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.\" \n\u003cbr\u003e\n\u003ci\u003e\u003cb\u003e--Library Journal\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 02\/02\/2015 (EAN 9781607747208, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eNew York Times Book Review\u003c\/span\u003e 05\/31\/2015 pg. 25 (EAN 9781607747208, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9781607747208, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Franklin, Aaron\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e April 07, 2015\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Barbecue \u0026amp; Grilling|Cooking|Specific Ingredients|Meat|Cooking|Regional \u0026amp; Cultural|American - Southern States\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Barbecuing|Cooking (Smoked foods)|Smoked meat|Franklin Barbecue\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781607747208\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B08TB3YMQZISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781607747208\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51085893959958,"sku":"SP-9781607747208","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781607747208_spiral.png?v=1774948819","url":"https:\/\/lusper.myshopify.com\/products\/franklin-barbecue-a-meat-smoking-manifesto-a-cookbook","provider":"Lusperbooks","version":"1.0","type":"link"}