Review by Booklist Review
Grill king Raichlen (Project Fire, 2018) devotes an entire book to the cooking of just one cut of meat. Brisket's popularity has soared in recent years due to increasing consumption of Texas-barbecued beef. The cooking-show star and author of more than two dozen cookbooks made his reputation by mastering grilling and smoking, but for some of these recipes, he returns indoors to braise, boil, stew, and fry. His Jewish mother's Rosh Hashanah braised brisket with its sweet sauce may start with the same cut of meat as deeply smoked Austin brisket, but the final flavors could scarcely be more different. For even more brisket variations, Raichlen presents Chinese, Korean, Vietnamese, German, Irish, and French recipes. Veal brisket also appears. These meats are made doubly appealing with full-color, close-up photographs. Side dishes include baked beans and homemade sauerkraut to cut through all that irresistibly unctuous beef fat. Raichlen's thorough research and generous sharing of information is so infectious that demand for brisket may soon overtake even prime rib.--Mark Knoblauch Copyright 2019 Booklist
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review
Barbecue guru Raichlen (Project Smoke) turns his expert attention to that collagen-laced chest cut of beef known, in 1450 England, as bru-kette, revealing it as the modern-day centerpiece for an international menu of delicacies. Over 60 recipes and numerous cooking techniques are interwoven with a look at the food's history, along with brief profiles of a few of who Raichlen considers America's best pit masters. Raichlen then traces the path to America of cured brisket from the Irish immigrants of Manhattan's Lower East Side to their Jewish neighbors, thus there is corned beef as well as pastrami. Boil it Vietnamese style for a bowl of pho or stir in a Creole sauce for a classic ropa vieja. Though preparation usually involves a low and slow approach, be it braising, boiling or smoking, several recipes are quicker, such as a Korean grilled brisket, which is sliced paper-thin, allowing the meat to be ready for serving in just minutes. A chapter of mouthwatering sandwiches includes a double brisket burger borrowed from Jake's Handcrafted in Brooklyn, while more unique options for utilizing the tender morsels range from brisket tots enlivened with cheddar cheese to brisket scones made with buttermilk. 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. (May) © Copyright PWxyz, LLC. All rights reserved.
(c) Copyright PWxyz, LLC. All rights reserved
Review by Library Journal Review
BBQ master Raichlen (Project Fire) gives a comprehensive lesson on the history of brisket, that succulent cut of meat that comes from the breast or lower chest of beef or veal. The oldest brisket recipe (which is included here) dates back to a 1769 English cookbook. Brisket was first introduced to the United States in the early 20th century, when immigrants brought over pastrami and corned beef. It wasn't until the 1950s that Texans began experimenting with smoked brisket, which later became a BBQ specialty. Raichlen explains all the tricks of grading, preparing, braising, stewing, boiling, and grilling brisket. He covers the various types of smokers and grills and discusses the advantages and disadvantages of each. This is followed by a collection of 60 mouth-watering recipes that includes salads, sandwiches, and breakfast as well as side items, sauces, rubs, and even brisket chocolate chip cookies. VERDICT A well-designed layout and color photos enhance this excellent guide that is sure to please brisket aficionados.-Phillip Oliver, formerly with Univ. of North Alabama, Florence © Copyright 2019. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
