The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat
(Paperback)
Publishing Details
The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat
By (Author) Steven Raichlen
Workman Publishing
Workman Adult
1st April 2019
30th April 2019
United States
Classifications
General
Non Fiction
641.662
Physical Properties
Paperback
256
Width 178mm, Height 228mm, Spine 18mm
700g
Description
It all starts with the big kahuna: an authentic Texas barbecued brisket, aka 18 pounds of smoky, fatty, proteinaceous awesomeness. And from this revelation of pure beefy goodness comes burnt ends. Corned beef. Ropa Vieja. Bollito Misto. Pho . . . and slowly it dawns on you: Brisket must be the tastiest, most versatile, and most beloved cut of meat in the world.
In The Brisket Chronicles, Steven Raichlen shares his 50 best brisket recipes while showing us step-by-foolproof-step how to cue it, grill it, smoke it, braise it, cure it, and boil it. This is next-level comfort food: Texas brisket and Kansas City brisket, Jamaican Jerk Brisket, Old School Pastrami, a perfect Passover brisket with dried fruits and sweet wine, Brisket Ramen, even burgers. Plus what to do with the leftovers: the ultimate Brisket Hash, Brisket Baked Beans, Bacon-Grilled Brisket Bites. And for total mind-blowing pleasure, Kettle Corn with Crispy Brisket. You heard right. Includes full-colour photographs throughout; complete tips and techniques for choosing the right cuts; handling, prepping, and storing a brisket; and recipes for accompaniments, too, including slaws, salads, and sauces.
Reviews
Raichlen shows why hes rightfully earned a reputation as one of the countrys foremost authorities on beef in this lovingly crafted and comprehensive guide. Publishers Weekly, starred review
Raichlens thorough research and generous sharing of information is so infectious that demand for brisket may soon overtake even prime rib. Booklist, starred review
[An] excellent guide that is sure to please brisket aficionados Library Journal, starred review
Steven Raichlen has been traveling the world for decades, collecting knowledge and a massive bag of tricks. The Brisket Chronicles combines his experiences and focuses on just one cut of beef. It will surely spark new enthusiasm in even the most seasoned brisket fan. Aaron Franklin, James Beard Award-winning chef and author of the New York Times bestseller Franklin Barbecue
An authoritative book the recipes will make even a die-hard brisket fan feel as if she has rediscovered the delicious possibilities of what Raichlen calls among the worlds most revered meats. The Houston Chronicle
Raichlen shows why hes rightfully earned a reputation as one of the countrys foremost authorities on beef in this lovingly crafted and comprehensive guide. Publishers Weekly, starred review
Raichlens thorough research and generous sharing of information is so infectious that demand for brisket may soon overtake even prime rib. Booklist, starred review
[An] excellent guide that is sure to please brisket aficionados Library Journal, starred review
Steven Raichlen has been traveling the world for decades, collecting knowledge and a massive bag of tricks. The Brisket Chronicles combines his experiences and focuses on just one cut of beef. It will surely spark new enthusiasm in even the most seasoned brisket fan. Aaron Franklin, James Beard Award-winning chef and author of the New York Times bestseller Franklin Barbecue
An authoritative book the recipes will make even a die-hard brisket fan feel as if she has rediscovered the delicious possibilities of what Raichlen calls among the worlds most revered meats. The Houston Chronicle
Author Bio
Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible cookbook series, which includes the new Project Fire, Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winner of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the PBS series Steven Raichlens Project Smoke (currently in its 3rd season); Primal Grill; and Barbecue University, and the French language series Les Incontournables du BBQ and Le Maitre du Grill. Raichlen has written for the New York Times, Esquire, and all the food magazines; he teaches sold-out Barbecue University classes at the Broadmoor in Colorado Springs. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.
