The Brisket Chronicles 6-copy counter display

The Brisket Chronicles 6-copy counter display

By:  Raichlen, Steven

9781523507566
$179.70 Counterpack - filled
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2019/04/30
Workman Publishing Co

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COOKING / Specific Ingredients / Meat
COOKING / Methods / Barbecue & Grilling
COOKING / Regional & Ethnic / Jewish & Kosher
America's grill-master turns to America's favorite cut of meat: the brisket. Whether barbecued in Texas, brined into corned beef, or braised for a Passover table, brisket ignites passion in meat lovers, grillers, and comfort-food fans. Now here's the best, from the best.

“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


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. 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.