Steven Raichlen

Listen to "Steven Raichlen Releases The Brisket Chronicles" on Spreaker. Brisket. Few words have such power to spark hunger and make mouths water. Whether barbecued in a pit, braised lovingly by a Jewish grandmother, or simmered for half a day by a Vietnamese pho master, this rich, flavorful cut ranks among the world’s most revered meats. Now Steven Raichlen, the James Beard Award–winning author of an impressive array of New York Times bestselling cookbooks, Barbecue Hall of Famer, and public television star, shares the definitive handbook to this storied cut of meat in THE BRISKET CHRONICLES: How to Barbecue, Braise, Smoke, and Cure the World’s Most Epic Cut of Meat [Workman; APRIL 30, 2019; $19.95]. At first glance, brisket is easy. Texas barbecue, for example, requires only three flavorings: salt, pepper, and wood smoke. But easy doesn’t always mean simple. Over the centuries, brisket’s bold flavor has made it popular across the planet, from North America to Latin America and Europe, from Vietnam to Korea and beyond. It can be braised, boiled, baked, cured, and even grilled. Brisket makes an awesome centerpiece, but it also proves a welcome addition to everything from soups, sandwiches, stews, and stir-fries. And although the cooking methods may seem straightforward, each involves insider knowledge and techniques. THE BRISKET CHRONICLES delivers both a complete step-by-step guide, from buying, trimming, and seasoning brisket, to mastering the various cooking techniques—including how to cook it both indoors and outdoors—and a collection of fifty innovative recipes, from starters to breakfast to sidesthere’s even a brisket dessert. Highlights include: An in-depth look at the history and culture of brisket Essential tips for buying, trimming, seasoning, and carving A complete exploration of cooking methods and gear, from Dutch ovens to Kamado-style cookers. The luscious, boldly flavored recipes range from starters like Bacon-Grilled Brisket Bites and Vietnamese Crispy Brisket Salad; to classics like Old School Pastrami and Montreal Smoked Meat; to cutting-edge innovations like Brisket Ramen and Brisket Banh Mi. Aunt Annette’s Holiday Brisket with Sweet Wine and Dried Fruits (a dish from Steven’s childhood) employs the surprising yet effective technique of slicing the brisket halfway through cooking to maximize tenderness. For sides, try Raichlen’s Brisket Baked Beans or Brisket Yorkshire Pudding. As you’d expect, there are ample recipes for seasonings and barbecue sauces, from Butter Bourbon Injector Sauce to the Dalmatian Rub, a classic mixture of seasonings used by top pit masters. A stunning collection of recipes and techniques for cooking what has become a cult meat beloved by the culinary world, THE BRISKET CHRONICLES provides extraordinary insight into how to master the art of cooking brisket.