From brisket to steak, here's everything you need to know about meat. This deluxe boxed set from the revered pitmaster and New York Times bestselling author behind Austin's Franklin Barbecue features exclusive paperback editions of his already iconic books- Franklin Barbecue and Franklin Steak.
Aaron Franklin is one of the biggest, most recognized names in
barbecue and the wider food world. His restaurant, Franklin
Barbecue, has won every major barbecue award and has been 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 wine,
spirits, and food. His work has appeared in the New York Times, Los
Angeles Times, San Francisco Chronicle, Wine and Spirits, Food &
Wine, and Gourmet, among others. He has co-authored a number of
cookbooks, including Secrets of the Sommeliers, a James Beard Award
winner; Two in the Kitchen; Franklin Steak; and Franklin Barbecue,
which spent twelve weeks on the New York Times bestseller list.
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