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AARON FRANKLIN-Franklin Steak
Friday, April 19 at 7pm
speaking & signing
EVENT & TICKET GUIDELINES
- The speaking portion of this event is free & open to the public.
- Tickets are required to join the signing line.
- Tickets are only available with the purchase of a copy of Franklin Steak from BookPeople.
- Books & tickets are now available to pre-order. Purchasing a book online automatically assigns you a ticket for the signing. There is no separate "ticket" item to add to your cart.
- Tickets are lettered. The line for the signing will form according to ticket letter after the author speaks.
- Keep checking this page for further guidelines as the event date approaches.
ABOUT FRANKLIN STEAK
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 best-selling 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 travel the world—beyond Franklin’s native Texas to Spain, Scotland, California, and Japan—to uncover global steak preparations and traditions. They demystify cattle breeds, explore the technique of dry-aging, and even teach readers how to build custom, backyard grill setups inspired by the best steak chefs in the world. For any meat-lover, backyard grill-master, or fan of Franklin’s fun yet authoritative approach, this book is a must-have.
ABOUT AARON FRANKLIN
Aaron Franklin is one of the biggest, most recognized names in barbecue and the wider food world. His restaurant has won every major barbecue award and has been in magazines ranging from GQ to Bon Appétit. The line to get into Franklin Barbecue is as long as ever, and the restaurant has sold out of brisket every day of its existence. Jordan Mckay is a James Beard Award-winning writer who lives in Napa Valley and travels extensively, speaking and writing about wine, spirits, and food. His work has appeared in Food & Wine, New York Times, Los Angeles Times, San Francisco Chronicle, Decanter, the Art of Eating, Wine & Spirits, and many others. He is the author of Passion for Pinot and coauthor of James Beard Award-winner Secrets of the Sommeliers and The Sommelier’s Atlas of Taste (both with Rajat Parr), Two in the Kitchen (with Christie Dufault), Knife (with John Tesar) and New York Times bestseller Franklin Barbecue (with Aaron Franklin).
To get a book signed at one of our events, a copy of the event book must be purchased from BookPeople. By purchasing a book from BookPeople, you are not only supporting a local, independent business, but you are also showing publishers that they should continue sending authors to BookPeople.
If you cannot attend the event and would like to order a signed copy of the book, add the book to your cart and put SIGNED COPY in the comments field at checkout. We ship all over the world!