Review “Raichlen shows why he’s rightfully earned a reputation as one of the country’s foremost authorities on beef in this lovingly crafted and comprehensive guide.” —Publishers Weekly, starred review “Raichlen’s thorough research and generous sharing of information is so infectious that demand for brisket may soon overtake even prime rib.” —Booklist, starred review ​ “[An] excellent guide that is sure to please brisket aficionados” – Library Journal, starred review “Steven Raichlen has been traveling the world for decades, collecting knowledge and a massive bag of tricks. The Brisket Chronicles combines his experiences and focuses on just one cut of beef. It will surely spark new enthusiasm in even the most seasoned brisket fan.” —Aaron Franklin, James Beard Award-winning chef and author of the New York Times bestseller Franklin Barbecue “An authoritative book… the recipes will make even a die-hard brisket fan feel as if she has rediscovered the delicious possibilities of what Raichlen calls ‘among the world’s most revered meats.’” – The Houston Chronicle Read more About the Author Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Project Fire, Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen’s Project Smoke (currently in its 3rd season); Primal Grill; and Barbecue University, and the French language series Les Incontournables du BBQ and Le Maitre du Grill.  Raichlen has written for the New York Times, Esquire, and all the food magazines; he teaches sold-out Barbecue University classes at the Broadmoor in Colorado Springs. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.   Read more
K**H
As Good As It Sounds
Steve is quickly becoming an author I have to collect. He's taken his thematic (Smoke, Sauce, etc.) books in a really narrow direction, here. Unlike his previous works, this isn't, at first glance, a broad topic. It's narrow, all about one cut, the hardest one to get right.I didn't know if he could restrict himself so narrowly and deliver "the goods," but I needn't have worried at all. He finds dozens of good ways to prepare it masterfully, including multiple curing formulations. As per always, he delivers above and beyond what I've come to expect of him. Excellent work, yet again, as always.
B**T
Fantastic BBQ Book
A vote of thanks to my favorite author of Grilling and BBQ books, of all the books that I have of his this is the icing on the cake.Great Job Steve Thanks!Bill Hunt
I**N
Super good read about brisket.
If you want to know ANYTHING about cooking brisket get this book. As usual Steven Raichlen out did himself.
B**K
Good book overall
Good book many decent recipes
T**R
Great book
Well illustrated and comprehensive
K**O
Where does one start with Brisket cooking?
Steve is in the top three experts who provide understandable cooking directions!There is a lot of planning for the first brisket! I'm not there yet! But......not far behind!
J**M
BBQ Masterpiece
If you want to learn to smoke Brisket this should be on your book shelf!!
M**.
Very informitve
Assume information. I can smoke everything to profection but brisket, maybe this will help
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2 days ago
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