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“Raichlen shows why he’s rightfully earned a reputation as one of the country’s foremost authorities on beef in this lovingly crafted and comprehensive guide.” —Publishers Weekly, starred review
“Raichlen’s 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 world’s most revered meats.’” – The Houston Chronicle
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Book Description Condition: New. Book is in NEW condition. 1.39. Seller Inventory # 1523505486-2-1
Book Description Condition: New. New! This book is in the same immaculate condition as when it was published 1.39. Seller Inventory # 353-1523505486-new
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Book Description Paperback or Softback. Condition: New. The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat 1.35. Book. Seller Inventory # BBS-9781523505487
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Book Description Paperback. Condition: new. Paperback. 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. How to Barbecue Braise Smoke and Cure the Worlds Most Versatile Cut of Meat. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781523505487
Book Description paperback. Condition: New. Language: ENG. Seller Inventory # 9781523505487