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Barbecue pitmaster shares recipes, techniques in new cookbook

ProChef SmartBrief | May 20, 2015

Chef Aaron Franklin's much-anticipated tome reveals the recipes and techniques that led to the creation of his barbecue empire, his title of best chef in the Southwest from the James Beard Foundation and three- to five-hour long waits at his Austin, Texas, restaurant Franklin Barbecue. Franklin explains how to build and use a smoker and goes into significant detail in 11 recipes for brisket, sauces and sides. The Washington Post (tiered subscription model) (05/17)


Scientific knowledge helps chefs choose the right tools

ProChef SmartBrief | May 21, 2015

Composed salads make a structured summertime meal

ProChef SmartBrief | May 20, 2015

Major cities step up barbecue game

ProChef SmartBrief | May 22, 2015

Chef taps local farms to resurrect Native American cuisine

ProChef SmartBrief | May 20, 2015

Salads shift from starter to main course

ProChef SmartBrief | May 22, 2015

Boiling is key to making the best bagel

ProChef SmartBrief | May 22, 2015

Duck fat adds flavor to chef's fried chicken

ProChef SmartBrief | May 21, 2015

Ferran Adria teams with Dom Perignon

ProChef SmartBrief | May 21, 2015

Old-school ingredients, techniques dominate menus

ProChef SmartBrief | May 20, 2015


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