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Nov 13, 2017 · Jordan Mackay. Jordan Mackay’s writing on wine, spirits and food has appeared in the New York Times, Los Angeles Times, San Francisco Chronicle, Decanter, the Art of Eating and many other publications. While Secrets of the Sommeliers, the book he wrote with Rajat Parr, won a James Beard Award in 2011, it’s certain winemakers that he credits ...
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. Books by Jordan Mackay. Franklin Smoke. The Maison Premiere Almanac. The Franklin Barbecue Collection [Two-Book Bundle] Franklin Steak.
“The Sommelier’s Atlas of Taste is a must-read book for anyone looking to enhance their personal wine journey. Rajat Parr and Jordan Mackay manage to balance encyclopedic information and practical advice with one-of-a-kind storytelling about the people and places shaping the world of wine today.
- Hardcover
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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
Oct 19, 2010 · His program at the flagship restaurant in San Francisco holds a Wine Spectator Grand Award. JORDAN MACKAY is the wine-and-spirits editor of 7x7 magazine and the author of Passion for Pinot. He is a regular contributor to the New York Times and has written for Food & Wine, Gourmet, and Decanter.
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Oct 19, 2010 · In Secrets of the Sommeliers, Parr and journalist Jordan Mackay present a fascinating portrait of the world’s top wine professionals and their trade.
- Rajat Parr, Jordan Mackay
The cantaloupe became a tequila cocktail: 3 oz fresh cantaloupe juice, 1.5 oz Don Julio Blanco (assertive, but not over the top), .5 oz lemon juice (for acidity, which the melon lacks), .5 oz gum syrup. Shaken hard and poured into an absinthe-rinsed (for complexity tumbler. Delicious.
