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📒Franklin Barbecue ✍ Aaron Franklin
✏Franklin Barbecue Book Summary : A New York Times best selling complete meat- and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue. When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible. From the Hardcover edition.
📒Historic Austin Restaurants ✍ Melanie Haupt
✏Historic Austin Restaurants Book Summary : Austin has staked its claim as the seat of innovative culinary movements, and its food culture mirrors the transformations taking place across the city. The evolution of the east side is reflected in joints like Franklin Barbecue, while landmarks like Scholz Garten, the oldest restaurant in the capital, testify to the contributions of the town's college presence and a healthy German influence. Joe's Bakery isn't just one of the town's most beloved Tex-Mex spots; it's the place where the real wheeling and dealing in Texas politics happens. Food writer Melanie Haupt samples Austin's iconic restaurants and the rich heritage that produced them.
📒America S Best Bbq Revised Edition ✍ Ardie A. Davis
✏America s Best BBQ revised edition Book Summary : Only Ardie A. Davis and Paul Kirk, the go-to sources on barbecue, can earn the trust and the recipes from the nation's barbecue legends, from Texas to Memphis, the Deep South, Kansas City, Oklahoma, and even a few joints outside of the traditional barbecue belt. Tasty sides include tips, tricks, techniques, fun memorabilia, 365 full-color photos of the joints and their food, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience. There is even a section of barbecue basics for those who are just getting started. With more than 100 recipes for mouthwatering starters (Fried Cheese Stick Grits, BBQ Egg Rolls), moist and flavorful meats, both classic and inventive side dishes (BBQ Cornbread, Grilled Potato Salad), a slew of sauces and rubs, and even some decadent desserts (Fried Pies, Root Beer Cake, Pig Candy), this book should come with its own wet-nap.
📒The Brisket Chronicles ✍ Steven Raichlen
✏The Brisket Chronicles Book Summary : Grill master Steven Raichlen shares more than 60 foolproof, mouthwatering recipes for preparing the tastiest, most versatile, and most beloved cut of meat in the world—outside on the grill, as well as in the kitchen. Take brisket to the next level: ’Cue it, grill it, smoke it, braise it, cure it, boil it—even bake it into chocolate chip cookies. Texas barbecued brisket is just the beginning: There’s also Jamaican Jerk Brisket and Korean Grilled Brisket to savor. Old School Pastrami and Kung Pao Pastrami, a perfect Passover Brisket with Dried Fruits and Sweet Wine, even ground brisket—Jakes Double Brisket Cheeseburgers. In dozens of unbeatable tips, Raichlen shows you just how to handle, prep, and store your meat for maximum tenderness and flavor. Plus plenty more recipes that are pure comfort food, perfect for using up leftovers: Brisket Hash, Brisket Baked Beans, Bacon-Grilled Brisket Bites—or for real mind-blowing pleasure, Kettle Corn with Burnt Ends. And side dishes that are the perfect brisket accents, including slaws, salads, and sauces.
📒Franklin Steak ✍ Aaron Franklin
✏Franklin Steak Book Summary : The be-all, end-all guide to cooking the perfect steak—from buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel—from the team behind the acclaimed and bestselling book Franklin Barbecue. Aaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. So, in this follow-up to his New York Times bestselling book Franklin Barbecue, the pitmaster extraordinaire teaches readers how to cook his favorite food to absolute perfection. With their trademark rigor and expertise, Franklin and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. They demystify cattle breeds, explore the technique of dry-aging, explore globally-inspired techniques like the reverse sear and hibachi-style cooking, and even teach readers how to build a custom, backyard grill setup. For any meat-lover, backyard grill-master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.
📒Bikes Blues And Barbecues ✍ Robert Landauer
✏Bikes Blues and Barbecues Book Summary :
📒The Kentucky Barbecue Book ✍ Wes Berry
✏The Kentucky Barbecue Book Book Summary : Kentucky's culinary fame may have been built on bourbon and fried chicken, but the Commonwealth has much to offer the barbecue thrill-seeker. The Kentucky Barbecue Book is a feast for readers who are eager to sample the finest fare in the state. From the banks of the Mississippi to the hidden hollows of the Appalachian Mountains, author and barbecue enthusiast Wes Berry hit the trail in search of the best smoke, the best flavor, and the best pitmasters he could find. This handy guide presents the most succulent menus and colorful personalities in Kentucky. While other states are better known for their 'cue, the Kentucky style is distinct because of its use of mutton and traditional cooking methods. Many of the establishments featured in this book are dedicated to the time-honored craft of cooking over hot hardwood coals inside cinderblock pits. Time intensive and dangerous, these traditions are disappearing as methods requiring less manpower, less wood, and less skill gain ground. Pick up a copy of this book and hit the road before these great places are gone.
📒S Is For Southern ✍ Editors of Garden and Gun
✏S Is for Southern Book Summary : From the New York Times bestselling authors at Garden & Gun comes a lively compendium of Southern tradition and contemporary culture. The American South is a diverse region with its own vocabulary, peculiarities, and complexities. Tennessee whiskey may technically be bourbon, but don’t let anyone in Kentucky hear you call it that. And while boiling blue crabs may be the norm across the Lowcountry in South Carolina and Georgia, try that in front of Marylanders and they’re likely to put you in the pot. Now, from the editors of Garden & Gun comes this illustrated encyclopedia covering age-old traditions and current culture. S Is for Southern contains nearly five hundred entries spanning every letter of the alphabet, with essays from notable Southern writers including: • Roy Blount, Jr., on humidity • Frances Mayes on the magnolia • Jessica B. Harris on field peas • Rick Bragg on Harper Lee • Jon Meacham on the Civil War • Allison Glock on Dolly Parton • Randall Kenan on Edna Lewis • The Lee Brothers on boiled peanuts • Jonathan Miles on Larry Brown • Julia Reed on the Delta
📒Texas Bbq Small Town To Downtown ✍ Wyatt McSpadden
✏Texas BBQ Small Town to Downtown Book Summary : In Texas BBQ, Wyatt McSpadden immortalized the barbecue joints of rural Texas in richly authentic photographs that made the people and places in his images appear as timeless as barbecue itself. The book found a wide, appreciative audience as barbecue surged to national popularity with the success of young urban pitmasters such as Austin’s Aaron Franklin, whose Franklin Barbecue has become the most-talked-about BBQ joint on the planet. Succulent, wood-smoked “old school” barbecue is now as easy to find in Dallas as in DeSoto, in Houston as in Hallettsville. In Texas BBQ, Small Town to Downtown, Wyatt McSpadden pays homage to this new urban barbecue scene, as well as to top-rated country joints, such as Snow’s in Lexington, that were under the radar or off the map when Texas BBQ was published. Texas BBQ, Small Town to Downtown presents crave-inducing images of both the new—and the old—barbecue universe in almost every corner of the state, featuring some two dozen joints not included in the first book. In addition to Franklin and Snow’s, which have both occupied the top spot in Texas Monthly’s barbecue ratings, McSpadden portrays urban joints such as Dallas’s Pecan Lodge and Cattleack Barbecue and small-town favorites such as Whup’s Boomerang Bar-B-Que in Marlin. Accompanying his images are barbecue reflections by James Beard Award–winning pitmaster Aaron Franklin and Texas Monthly’s barbecue editor Daniel Vaughn. Their words and McSpadden’s photographs underscore how much has changed—and how much remains the same—since Texas BBQ revealed just how much good, old-fashioned ’cue there is in Texas.
📒Rough Guides Snapshot Usa Texas ✍ Rough Guides
✏Rough Guides Snapshot USA Texas Book Summary : The Rough Guide Snapshot to Texas is the ultimate travel guide to this beguiling southern state. It leads you through the region with reliable information and comprehensive coverage of all the sights and attractions, from live music in Austin to the River Walk in San Antonio and Big Bend National Park to The Alamo. Detailed maps and up-to-date listings pinpoint the best cafés, restaurants, hotels, shops, bars, and nightlife, ensuring you make the most of your trip, whether passing through, staying for the weekend, or longer. Also included is the Basics section from the Rough Guide to The USA, with all the practical information you need for traveling in and around Texas, including transportation, food, drink, costs, health, sports, and festivals. Also published as part of the Rough Guide to The USA.