Label: $18.00
| Condition: |
Label Fresh: A unique, unread, unused book in most consuming situation without a lacking or damaged pages. Glimpse the seller’s |
Layout: | Hardcover |
| Language: | English | Newsletter Yr: | 2015 |
| ISBN: |
9781607747208 |
| Product Knowledge | |
| On this debut, Aaron Franklin and coauthor Jordan Mackay release the secrets in the again of gargantuan barbecue, and part years’ rate of robust-won recordsdata. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to constructing or customizing your delight in smoker and in spite of all the pieces, cooking scrumptious barbecue. | |
| Product Identifiers | |
| Publisher | Ten SPEED Press |
| ISBN-10 | 1607747200 |
| ISBN-13 | 9781607747208 |
| eBay Product ID (ePID) | 202436262 |
| Product Key Substances | |
| Layout | Hardcover |
| Newsletter Yr | 2015 |
| Language | English |
| Additional Product Substances | |
| Dewey Model | 23 |
| Dewey Decimal | 641.7/6 |
| Illustrated | Sure |
| Sequence | A Meat-Smoking Manifesto |
| Copyright Date | 2015 |
| Author | Aaron Franklin & Jordan Mackay, Aaron Franklin, Jordan Mackay |
| Sequence of Pages | 224 Pages |
| Lc Classification Number | Tx840.B3f698 2015 |
| Newsletter Date | 2015-04-07 |
| Experiences | Fresh York Times Very top Vendor “Aaron Franklin makes essentially the most consuming barbecue I’ve ever had, barbecue rate looking ahead to. His work and his words command a indubitably uncommon level of dedication and trip. With Franklin Barbecue , he shares all of it–in a book that, fortunately, you identify no longer delight in to wait for.” — Anthony Bourdain “I former to judge Aaron Franklin used to be a genius: There used to be his upward thrust from backyard dabbler to king of Texas pitmasters; his thoughts-altering brisket that made on the whole rational of us (myself included) wait hours for the likelihood 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 every person–from me to you to your neighbor who can’t grill a chicken breast–will possible be in a location to present award-successful barbecue. He is never any longer a genius anymore; he’s a god.” — Andrew Knowlton, restaurant and drinks editor, Bon Apptit “Basically the most refreshing barbecue book to get back alongside but. In declare of preaching about ‘one upright capability,’ Aaron Franklin guides you through the total wood and smoke so as that it’s possible you’ll procure your delight in model. And as a replace of honest correct itemizing plot and rattling off generic recipes, these pages expose the story of a declare and a barbecue tradition steeped in historical past. This is no longer honest correct 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’ rate of barbecue recordsdata into this book. In it, he exposes the sacred insights of a top pitmaster–recordsdata that can otherwise handiest be discovered from long nights spent staring at a hearth, shovel in hand, repeatedly prodding and pinching your meat to figure out that ‘honest correct most consuming’ level of doneness. This book is a game changer: learn it, and your barbecue will pork up overnight!” — Adam Perry Lang, chef, restaurateur, and author of Serious Barbecue “A total meat-and brisket-cooking schooling from the country’s most renowned pitmaster. Extra than honest correct a recipe book, this will possible be a master direction in the lovely art of meat smoking, Texas-model.” — Library Journal, “Aaron Franklin makes essentially the most consuming barbecue I’ve ever had, barbecue rate looking ahead to. His work and his words command a indubitably uncommon level of dedication and trip. With Franklin Barbecue , he shares all of it–in a book that, fortunately, you identify no longer delight in to wait for.” — Anthony Bourdain “I former to judge Aaron Franklin used to be a genius: There used to be his upward thrust from backyard dabbler to king of Texas pitmasters; his thoughts-altering brisket that made on the whole rational of us (myself included) wait hours for the likelihood 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 every person–from me to you to your neighbor who can’t grill a chicken breast–will possible be in a location to present award-successful barbecue. He is never any longer a genius anymore; he’s a god.” — Andrew Knowlton, restaurant and drinks editor, Bon Appétit “Basically the most refreshing barbecue book to get back alongside but. In declare of preaching about ‘one upright capability,’ Aaron Franklin guides you through the total wood and smoke so as that it’s possible you’ll procure your delight in model. And as a replace of honest correct itemizing plot and rattling off generic recipes, these pages expose the story of a declare and a barbecue tradition steeped in historical past. This is no longer honest correct 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’ rate of barbecue recordsdata into this book. In it, he exposes the sacred insights of a top pitmaster–recordsdata that can otherwise handiest be discovered from long nights spent staring at a hearth, shovel in hand, repeatedly prodding and pinching your meat to figure out that ‘honest correct most consuming’ level of doneness. This book is a game changer: learn it, and your barbecue will pork up overnight!” — Adam Perry Lang, chef, restaurateur, and author of Serious Barbecue |
| Lccn | 2014-036177 |
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