The Brisket Chronicles Cookbook Review
|Title:||The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat|
|Published:||April 30, 2019,Workman Publishing Company|
|No. of Pages:||256|
|Cover Price:||$30.00 Hardcover, $19.95 Paperback, $9.99 Kindle|
When it comes to brisket, most of us think of southern-style smoky meat slices served with beans and cornbread or moist slices made by a Jewish grandmother, sometimes served with dried fruit and seasoned with a delicious rub. Pitmaster and barbecue genius Stephen Raichlen has released another cookbook in the barbecue genre that will quash those brisket stereotypes. The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat includes everything anyone needs to know about preparing moist, juicy brisket, in every way imaginable. Just reading this cookbook, which is loaded with fascinating information on brisket, will make your mouth water. Raichlen covers the history of brisket, the types of brisket, where it is cut from the cow, as well as places in the world it is served. Chapter 1 is a Crash Course on Brisket, and the subsequent chapters cover different ways of cooking brisket, side dishes, snacks and appetizers made with brisket, as well as international brisket recipes.
Just thumbing through this excellent cookbook will tempt you to run to your favorite butcher and purchase a dozen briskets so you can try several of the mouthwatering recipes. Even though the demand for brisket has increased, and the price of this very tough cut of meat has skyrocketed, it is still a fairly economical piece of beef compared to tenderloin and steaks.
The book includes recipes for traditional smoked brisket with unique rubs and sauces such as Jamaican Jerk Seasoning, and a Chipotle Molasses Barbecue Sauce. Most are easy to put together and call for ingredients that are readily available. There are recipes for incredible sandwiches made with brisket, such as a Southern "Cheesesteak" sandwich with pimento cheese, and a fabulous Vietnamese Brisket Banh Mi. Raichlen has also included two Asian salads made with brisket that are delicious, and an appetizer with chunks of tender brisket wrapped in crispy bacon. Brisket Yorkshire Pudding is next in the queue, as well as brisket tacos, and brisket hash. The variety of recipes using brisket is amazing, and there are enough to try a new one at least once a week for over a year.
Who knew that there were so many things to do with brisket. Raichlen has written another winner with excellent recipes that actually turn out like the pictures. This book is highly recommended for barbecue aficionados everywhere.
Special thanks to NetGalley for supplying a review copy of this book.
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