NEW YORK TIMES BESTSELLER • A 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-o...

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 OffermanAaron Franklin may be the reigning king of brisket, but in his off-time, what he really love...

The ultimate guide to live-fire grilling and smoking at home, with recipes that will have you cooking up meat, vegetables, fish, and more like a true Texas fire wrangler—from the James Beard Award–winning team behind the New York Times bestseller Franklin Barbecue.Aaron Franklin, bestselling author and proprietor of Austin hotspot Franklin Barbecue, turns to backyard live-fire grilling and smoking in Franklin Smoke. Along with award-winni...

From brisket to steak, here’s everything you need to know about meat. This convenient ebook bundle from the revered pitmaster and New York Times bestselling author behind Austin's Franklin Barbecue features his already iconic books Franklin Barbecue and Franklin Steak.From America's foremost barbecue authority and bestselling author Aaron Franklin comes this collection of two essential books for anyone interested in cooking meat to perfec...

Aaron never saw himself sitting in a cell, looking at twelve years. But even though his mother did what she could to keep him out of trouble, he let the streets raise him. When he thought his son was in trouble, he did what he thought a father was supposed to do. Now, the night that changed his life plays in his head like it is on a loop. Unless God intervenes, by the time he is released, his kids will be grown and his mother will be in her 80s. He wanted to be mad at God for the way it al...

The rapid rise of green bonds, sustainability-linked loans and other sustainable finance transactions has been one of the most surprising developments in corporate finance over the past 15 years. Sustainable finance is rapidly growing as an educational subject among top universities, business schools and law schools, separate from the only somewhat related “ESG” and sustainable investing trends.But sustainable finance transactions are prone to being misunderstood, sometimes the sub...

The debate over cyber technology has resulted in new considerations for national security operations. States find themselves in an increasingly interconnected world with a diverse threat spectrum and little understanding of how decisions are made within this amorphous domain.With The Decision to Attack, Aaron Franklin Brantly investigates how states decide to employ cyber in military and intelligence operations against other states and how rational those decisions are. In ...

The ultimate guide to live-fire grilling and smoking at home, with recipes that will have you cooking up meat, vegetables, fish, and more like a true Texas fire wrangler—from the James Beard Award–winning team behind the New York Times bestseller Franklin Barbecue.Aaron Franklin, bestselling author and proprietor of Austin hotspot Franklin Barbecue, turns to backyard live-fire grilling and smoking in Franklin Smoke. Along with award-winni...

NEW YORK TIMES BESTSELLER • A 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-o...

For the last 100 years, Nom Wah Tea Parlor has been slinging some of the world’s greatest dim sum from New York’s Chinatown. Now owner Wilson Tang tells the story of how the restaurant came to be—and how to prepare their legendary dishes in your own home.Nom Wah Tea Parlor isn’t simply the story of dumplings, though there are many folds to it. It isn’t the story of bao, though there is much filling. It’s not just the story of dim sum, although there are scores and ...

I'll be honest with you - I'm no saint.Sure, I turned down my $9.6m football contract to join the Teams, but I'll never tell you the real reason why. The media has anointed me a selfless, patriotic American hero. But it isn't that deep - I just want some action - a one-night stand with a San Diego coed. I picked her out of a steamy nightclub - sexy blonde hair, full breasts, nice ass. I savored her warm touch, the scent of her perfume, and the sound of her laughter...

A RECOMMENDED BOOK FROM:Bon Appetit * The New York Times Book Review * Epicurious * Plate * Saveur * Grub Street * Wired * The Spruce Eats * Conde Nast Traveler * Food & Wine * HeatedFor the last 100 years, Nom Wah Tea Parlor has been slinging some of the world’s greatest dim sum from New York’s Chinatown. Now owner Wilson Tang tells the story of how the restaurant came to be—and how to prepare their legendary dishes in your own home.Nom Wah Tea Parlor isn’t simply t...