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The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat Steven Raichlen
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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
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 30 de abril de 2019 |
| ISBN13 | 9781523505487 |
| Editores | Workman Publishing |
| Páginas | 256 |
| Dimensiones | 229 × 179 × 15 mm · 708 g |
| Lengua | Inglés |
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