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The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat
Contributor(s): Raichlen, Steven (Author)

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 ISBN: 1523505486     ISBN-13: 9781523505487
Publisher: Workman Publishing
Retail: $19.95OUR PRICE: $14.56  
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Binding Type: Paperback - See All Available Formats & Editions
Published: April 2019
Qty:
Additional Information
BISAC Categories:
- Cooking | Specific Ingredients - Meat
- Cooking | Methods - Barbecue & Grilling
- Cooking | Regional & Ethnic - Jewish & Kosher
Dewey: 641.662
Physical Information: 0.7" H x 6.9" W x 8.9" L (1.35 lbs) 256 pages
Themes:
- Ethnic Orientation - Jewish
Features: Illustrated, Index, Price on Product
Review Citations: Booklist 04/15/2019 pg. 11
Publishers Weekly 02/04/2019
Library Journal 05/01/2019 pg. 118
 
Descriptions, Reviews, Etc.
Publisher Description:
Grill master Steven Raichlen shares more than 60 foolproof, mouthwatering recipes for preparing the tastiest, most versatile, and most beloved cut of meat in the world--outside on the grill, as well as in the kitchen.

Take brisket to the next level: 'Cue it, grill it, smoke it, braise it, cure it, boil it--even bake it into chocolate chip cookies. Texas barbecued brisket is just the beginning: There's also Jamaican Jerk Brisket and Korean Grilled Brisket to savor. Old School Pastrami and Kung Pao Pastrami, a perfect Passover Brisket with Dried Fruits and Sweet Wine, even ground brisket--Jakes Double Brisket Cheeseburgers.

In dozens of unbeatable tips, Raichlen shows you just how to handle, prep, and store your meat for maximum tenderness and flavor. Plus plenty more recipes that are pure comfort food, perfect for using up leftovers: Brisket Hash, Brisket Baked Beans, Bacon-Grilled Brisket Bites--or for real mind-blowing pleasure, Kettle Corn with Burnt Ends. And side dishes that are the perfect brisket accents, including slaws, salads, and sauces.


Contributor Bio(s): Raichlen, Steven: - Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible(R) cookbook series, which includes the new Project Fire, Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen's 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.
 
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