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Jordan Mackay is a journalist, writer, and co-author of several award-winning books on wine and food, including Secrets of the Sommeliers, The Sommelier’s Atlas of Taste, Franklin Barbecue, and Franklin Steak.
- Franklin Steak
About Jordan Mackay. Jordan Mackay is a journalist, writer,...
- Franklin Barbecue
In this much-anticipated debut, Franklin and coauthor Jordan...
- Franklin Steak
Jordan Mackay is a James-Beard-award winning writer on wine, spirits and food. His work has appeared in The New York Times, Los Angeles Times, San Francisco Chronicle, Texas Monthly, Decanter, The Art of Eating, Wine and Spirits, Food & Wine, Gourmet and many other publications.
In this seminal addition to the wine canon, noted experts Rajat Parr and Jordan Mackay share everything they’ve learned in their decades of tasting wine. The result is the most in-depth study of the world’s greatest wine regions ever published.
- Hardcover
In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge.
- Hardcover
Jordan Mackay is the wine and spirits writer for San Francisco magazine. His writing has also appeared in the New York Times, Los Angeles Times, San Francisco Chronicle, Decanter, The Art of Eating, Food & Wine, Gourmet and many others.
Jordan Mackay is the author of Franklin Barbecue (4.52 avg rating, 2854 ratings, 187 reviews, published 2015), Secrets of the Sommeliers (4.03 avg rating...
Jordan Mackay is a James-Beard-award winning writer on wine, spirits and food. His work has appeared in Food & Wine, The New York Times, Los Angeles Times, San Francisco Chronicle, Decanter, The Art of Eating, Wine and Spirits, and many others.
