The Brisket Chronicles

Starred review from May 1, 2019

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 Journal, LLC Used with permission.

Starred review from April 15, 2019
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.(Reprinted with permission of Booklist, copyright 2019, American Library Association.)