Nothing About The Bakken -- A Book Recommendation -- October 9, 2019

Franklin Steak: Dry-Aged, Live-Fired, Pure Beef, Aaron Franklin and Jordan MacKay, c. 2019, printed in China.

Generally speaking, I see no need for cookbooks any more.

But there are exceptions.

I found this at a Japanese bookstore: Books Kinokuniya. Available at Amazon.com.

Part I: Know Thy Beef

• the story of beef
• buying steaks
• steak cuts

Part II: Next-Level Beef

• dry aging
• the grill
• fuel

Part III: Steak Perfection

• firing up
• the cook
• sides, sauces, and drinks

Aaron Franklin: one of the most recognized names in barbecue and the winner of a James Bear Award for Best Chef: Southwest. The time to get into his Franklin Barbecue is as long s ever, and the Austin, TX, restaurant  has sold out of brisket every day of its existence. He lives in Austin, TX.

His co-writer is Jordan MacKay, a writer by profession, it appears, who lives in St Helena, CA.

Comment: I wish that the very, very short snippet of Franklin's bio had mentioned "barbecue and grilling" instead of just barbecuing.

The good news is that there is no chapter with the word "barbecue" in the title. The only chapter on cooking is called "The Grill."

The index has an entry with many links for "grilling." There is no entry for "barbecue" or "barbecuing" in its index.

And that's what I wanted. A book on grilling, not barbecuing.

I would not have bought the book if it didn't not include direct grilling on charcoal but it does mention it -- but only in passing.