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The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat

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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 - "The Julia Child of BBQ" (Los Angeles Times) - shares his 50 best brisket recipes while showing us step-by-foolproof ...

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The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat
2019, Workman Publishing, New York

ISBN-13: 9781523505487

Paperback

The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat
2019, Workman Publishing

ISBN-13: 9781523507795

Hardcover

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