{"product_id":"franklin-smoke-wood-fire-food-a-cookbook-spiral-bound-aaron-franklin","title":"Franklin Smoke: Wood. Fire. Food. [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\t\t\t\t\t\t\t\tOne of the most recognized names in barbecue, \n\u003cb\u003eAaron Franklin\u003c\/b\u003e is also the \n\u003ci\u003eNew York Times\u003c\/i\u003e bestselling co-author of \n\u003ci\u003eFranklin Barbecue\u003c\/i\u003e and \n\u003ci\u003eFranklin Steak\u003c\/i\u003e. His restaurant has won every major barbecue award and been featured in magazines ranging from \n\u003ci\u003eGQ\u003c\/i\u003e to \n\u003ci\u003eBon Appétit\u003c\/i\u003e. 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. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eJordan Mackay\u003c\/b\u003e is a James Beard Award-winning writer on food, wine, and spirits. His work has appeared in the \n\u003ci\u003eNew York Times\u003c\/i\u003e, \n\u003ci\u003eLos Angeles Times\u003c\/i\u003e, \n\u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e, \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, and \n\u003ci\u003eGourmet\u003c\/i\u003e, among other publications. He is the co-author of \n\u003ci\u003eSecrets of the Sommeliers\u003c\/i\u003e, \n\u003ci\u003eTwo in the Kitchen, Franklin Steak, \u003c\/i\u003e and \n\u003ci\u003eFranklin Barbecue\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eThe ultimate guide to live-fire grilling and smoking at home, with recipes that will have you cooking up meat, vegetables, fish, and more like a true Texas fire wrangler--from the James Beard Award-winning team behind the \u003ci\u003eNew York Times\u003c\/i\u003e bestseller \u003ci\u003eFranklin Barbecue.\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e Aaron Franklin, bestselling author and proprietor of Austin hotspot Franklin Barbecue, turns to backyard live-fire grilling and smoking in \n\u003ci\u003eFranklin Smoke. \u003c\/i\u003eAlong with award-winning food writer Jordan Mackay, Franklin addresses the mysterious area where smoker and grill intersect, describing when and how to best combine the two. This complete resource, which features inspiring and helpful photographs, proves that lighting a backyard fire is no big deal on a weeknight--and that you can (and should!) cook this way for fuller flavors and a deeper engagement with the elements. \n\u003cp\u003e\u003c\/p\u003eThe trick is in treating fire as an ingredient, not a medium. Franklin and Mackay detail strategies for executing meals over the full lifespan of a fire, employing low- and high-heat techniques as well as indirect cooking and smoking. Whether you're an old pro looking for new tips or have just purchased your first grill or smoker, the book shares expert techniques designed for any type of backyard grill, from inexpensive kettle-style grills, Big Green Eggs, offset cookers, and hand-built fire pits. \n\u003cp\u003e\u003c\/p\u003eFeaturing detailed chapters on tools, techniques, and methods of grilling and smoking a variety of ingredients, \n\u003ci\u003eFranklin Smoke\u003c\/i\u003e answers all of your burning questions--from \"How do I smoke a whole turkey?\" to \"What kind of wood should I use?\"--while offering delicious new ways to incorporate both fire and smoke into your everyday cooking.\u003cbr\u003e\u003cbr\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 May 09, 2023\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Barbecue \u0026amp; Grilling|Cooking|Methods|Outdoor|Cooking|Specific Ingredients|Meat\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Smoking (Cooking)|Technique|Barbecuing|Outdoor cooking|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984860484\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0BV3FY8STISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781984860484\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51085841629462,"sku":"SP-9781984860484","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781984860484_spiral.png?v=1774948269","url":"https:\/\/lusper.myshopify.com\/products\/franklin-smoke-wood-fire-food-a-cookbook-spiral-bound-aaron-franklin","provider":"Lusperbooks","version":"1.0","type":"link"}