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Bibliographic Information
- Title
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The brisket chronicles : how to barbecue, braise, smoke, and cure the world's most epic cut of meat
- Author
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Raichlen, Steven.
- Publisher:
- Workman,
- Pub date:
- 2019.
- Pages:
- ix, 278 pages :
- ISBN:
- 9781523507795
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Item info:
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1 copy available in
Adult nonfiction shelves.
1 copy total in all locations.
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Holdings
641 RAI
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1
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Trade Paperback (larger paperback)
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Adult nonfiction shelves
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All content
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Enriched Content
The brisket chronicles : how to barbecue, braise, smoke, and cure the world's most epic cut of meat
Raichlen, Steven.
Quick Links
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MARC Record
The brisket chronicles : how to barbecue, braise, smoke, and cure the world's most epic cut of meat
Raichlen, Steven.
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Personal Author:
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Raichlen, Steven.
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Title:
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The brisket chronicles : how to barbecue, braise, smoke, and cure the world's most epic cut of meat / Steven Raichlen ; food photography by Matthew Benson.
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Physical description:
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ix, 278 pages : color illustrations ; 24 cm
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General Note:
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Includes index.
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Contents:
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Introduction: About this book -- A crash course on brisket -- Brisket barbecued and grilled -- Brisket cured -- Brisket braised -- Brisket boiled, stewed, and fried -- Brisket for breakfast -- Brisket to begin -- Brisket sandwiches -- Brisket sides -- A brisket miscellany.
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Summary:
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"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." -- Provided by publisher.
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Subject term:
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Cooking (Beef)
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Subject term:
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Cooking (Veal)
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Added Entry-Personal Name:
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Benson, Matthew,