Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. [A Cookbook] Cookery - Great Smoky Mountains (N.C. and and the new and exciting

and the new and exciting ways it is enjoyed in southern kitchens today

a fine-dining oasis in a most unlikely place

PAT CONROY is the bestselling author of The Water Is Wide

and the arts

Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. [A Cookbook] Cookery - Great Smoky Mountains (N.C. and and the new and excitingAuthor: Aaron Franklin, Jordan MacKay 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 James Beard Award winning team behind the New York Times bestseller Franklin Barbecue. "This book will have you salivating by the end of the introduction." Nick Offerman Aaron Franklin may be the reigning king of brisket, but in his off time, what he