Franklin Wood Fire Smoke Book

Model: FRANKLINSMOKE

Franklin Wood Fire Smoke Book. Discover the definitive manual for mastering live-fire grilling and smoking in the comfort of your own home. Unleash your inner Texas fire wrangler with a collection of delectable recipes for succulent meats, flavourful vegetables, fresh fish, and much more. Crafted by the renowned James Beard Award-winning experts behind the New York Times bestseller, Franklin Barbecue, this guide guarantees an unforgettable culinary journey.

In "Franklin Smoke," Aaron Franklin explores backyard live-fire grilling and smoking, sharing the perfect blend of techniques with inspiring photos for flavourful cooking and a deeper connection with nature.

View fire as an essential element, not just a tool, advise Franklin and Mackay. Their book covers a range of tactics to cook throughout the fire's duration, incorporating low and high heat, indirect cooking, and smoking. With expert techniques suited for various backyard grills - from basic kettle-style grills to Big Green Eggs, offset cookers, and custom fire pits - both seasoned grillers and beginners will find valuable insights.

With comprehensive sections dedicated to equipment, skills, and approaches for grilling and smoking an array of ingredients, Franklin Smoke covers all your inquiries - from smoking a whole turkey to choosing the perfect wood. Moreover, it presents delightful and innovative ways to infuse your everyday cooking with the enticing essence of fire and smoke.

About the Author

One of the most recognized names in barbecue, Aaron Franklin is also the New York Times bestselling co-author of Franklin Barbecue and Franklin Steak. His restaurant has won every major barbecue award and been featured 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 food, wine, and spirits. His work has appeared in the New York Times, Los Angeles Times, San Francisco Chronicle, Food & Wine, and Gourmet, among other publications. He is the co-author of Secrets of the Sommeliers, Two in the Kitchen, Franklin Steak, and Franklin Barbecue.

Audience: General
Format: Hardcover
Language: English
Number Of Pages: 224
Published: 9th May 2023
Publisher: RANDOM HOUSE US
Dimensions (cm): 2.5 x 21.1 x 26.2
Weight (kg): 1.07