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

THE BRISKET CHRONICLES                STEVE RAICHLEN

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-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-color 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.

I have read, bought his books and also watched his shows and I am never disappointed. I will say at times I am a little surprised. When I came across this book I had a feeling it would be excellent and I was not let down one bit. Surprised though that he used brisket in dessert yes. I will say that when you add chocolate to it also I will try it and not so bad actually good. Like all of his books, he gives you the tools you need to have to succeed. If you have never cooked brisket before follow what he says at the beginning. He also goes through a lot of what he has in his other books but that is okay for me. He also tells you about the meat how it is tough meat to cook and how also over time has gotten popular especially for barbequing. What was over the top for me though was his recipe for making pastrami. The process and seasonings need to be used. Though it is a process those old school ways are hard to find and that for me was over the top. He also has a recipe for Russian dressing which I liked, as well as how to make corned beef which like Pastrami takes a little time but is well worth it. Like his other books all of the recipes are easy to follow and a given step by step instructions. Everything he does is for you, us to succeed and once you try his recipes you will see that he wants you and all of us to experience the joy he also gets out of what he does. An excellent book. I received this book from Netgalley.com I gave it 5 stars. Follow us at www.1rad-readerreviews.com