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The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat
Steven Raichlen
The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat
Steven Raichlen
America's grill-master turns to America's favorite cut of meat: the brisket. Whether barbecued in Texas, brined into corned beef, or braised for a Passover table, brisket ignites passion in meat lovers, grillers, and comfort-food fans. Now here's the best, from the best.
256 pages, Four-colour photos throughout
Media | Books Paperback Book (Book with soft cover and glued back) |
Released | April 30, 2019 |
ISBN13 | 9781523505487 |
Publishers | Workman Publishing |
Pages | 256 |
Dimensions | 229 × 179 × 15 mm · 708 g |
Language | English |
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