{"product_id":"the-brisket-chronicles-how-to-barbecue-braise-smoke-and-cure-the-worlds-most-epic-cut-of-meat","title":"The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Take your love for brisket to the next level with a righteous collection of more than 60 recipes.\"--Back of book.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tSteven Raichlen is the author of the \n\u003ci\u003eNew York Times\u003c\/i\u003e bestselling Barbecue! Bible(R) cookbook series, which includes the new \n\u003ci\u003eBrisket Chronicles;\u003c\/i\u003e\n\u003ci\u003eProject Fire;\u003c\/i\u003e\n\u003ci\u003eBarbecue Sauces, Rubs, and Marinades\u003c\/i\u003e; \n\u003ci\u003eProject Smoke\u003c\/i\u003e; \n\u003ci\u003eThe Barbecue Bible\u003c\/i\u003e; and \n\u003ci\u003eHow to Grill\u003c\/i\u003e. 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 \n\u003ci\u003eSteven Raichlen's Project Fire, Project Smoke\u003c\/i\u003e; \n\u003ci\u003ePrimal Grill\u003c\/i\u003e; and \n\u003ci\u003eBarbecue University\u003c\/i\u003e; the French language series \n\u003ci\u003eLe Maitre du Grill\u003c\/i\u003e, and the Italian series \n\u003ci\u003eSteven Raichlen Grills Italy\u003c\/i\u003e. Raichlen has written for the \n\u003ci\u003eNew York Times\u003c\/i\u003e, \n\u003ci\u003eEsquire, \u003c\/i\u003e and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\"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.\" --\u003ci\u003ePublishers Weekly, starred review \u003c\/i\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e \"Raichlen's thorough research and generous sharing of information is so infectious that demand for brisket may soon overtake even prime rib.\" -- \n\u003ci\u003eBooklist, starred review \u003c\/i\u003e​ \n\u003cp\u003e\u003c\/p\u003e \"[An] excellent guide that is sure to please brisket aficionados\" - \n\u003ci\u003eLibrary Journal, starred review\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"Steven Raichlen has been traveling the world for decades, collecting knowledge and a massive bag of tricks. \n\u003ci\u003eThe Brisket Chronicles\u003c\/i\u003e 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 \n\u003ci\u003eNew York Times\u003c\/i\u003e bestseller \n\u003ci\u003eFranklin Barbecue\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"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.'\" - \n\u003ci\u003eThe Houston Chronicle \u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eGrill 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.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e 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. \n\u003cp\u003e\u003c\/p\u003e 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. \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 04\/15\/2019 pg. 11 (EAN 9781523505487, Paperback) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 02\/04\/2019 (EAN 9781523505487, Paperback) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 05\/01\/2019 pg. 118 (EAN 9781523505487, Paperback) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 04\/15\/2019 pg. 11 (EAN 9781523507795, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eRaichlen, Steven\u003cbr\u003e\n\t\t\t\t\t\t\t\tSteven Raichlen is the author of the New York Times bestselling Barbecue! Bible(R) cookbook series, which includes the new \n\u003ci\u003eBrisket Chronicles, \u003c\/i\u003eProject 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 \n\u003ci\u003eProject Fire, \u003c\/i\u003eProject Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, \n\u003ci\u003eand the Italian series Steven Raichlen Grills Italy.\u003c\/i\u003e Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Raichlen, Steven\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Workman Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2019-04-30\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Specific Ingredients|Meat|Cooking|Methods|Barbecue \u0026amp; Grilling|Cooking|Regional \u0026amp; Cultural|Jewish \u0026amp; Kosher\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking (Beef)|Cooking (Veal)|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.35 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781523505487\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781523505487\u003c\/p\u003e","brand":"Workman Publishing","offers":[{"title":"Default Title","offer_id":51154374459670,"sku":"SP-9781523505487","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781523505487_spiral.png?v=1774943462","url":"https:\/\/lusper.myshopify.com\/products\/the-brisket-chronicles-how-to-barbecue-braise-smoke-and-cure-the-worlds-most-epic-cut-of-meat","provider":"Lusperbooks","version":"1.0","type":"link"}