The Brisket Book: A Love Story with Recipes
- Author: Stephanie Pierson
- Hardcover: 224 pages
- Publisher: Andrews McMeel Publishing (October 4, 2011)
- Language: English
- ISBN-10: 1449406971
- ISBN-13: 978-1449406974
- Cover price $29.99
ABOUT THE BRISKET BOOK
A well-cooked brisket is so meltingly tender and deliciously satisfying that every country, every community, every culture, every family seems to have a brisket recipe. Finally, this cross-cultural wonder is getting the love and attention it deserves: The Brisket Book: A Love Story with Recipes by Stephanie Pierson. It’s the first and only book entirely devoted to brisket.
Braised or barbecued, this humble cut of meat is easy to warm up to—no wonder everyone loves it. When you get right down to it, brisket has to do with life: remembering it, sharing it, celebrating it. Families pass brisket recipes down like heirlooms. It wouldn’t be a holiday without Aunt Gladys’s brisket. Chat rooms are full of foodies giving passionate opinions about their briskets—and each one claims to have the best recipe ever.
“Some foods will improve your meal, your mood, your day, your buttered noodles,” Stephanie says. “Brisket will improve your life.” Stephanie had no idea that her year-long quest to find great brisket recipes would turn into a love story of sorts. But every time she asked someone whether he or she liked brisket or had a good brisket recipe, the response usually included the word “love”: “Oh, I love brisket!” or “I have the best recipe ever, and you’re going to love it!”
The Brisket Book offers everything from cooking advice to chef interviews to butcher wisdom to the remarkable history of brisket in a lively format full of mouthwatering color photographs, illustrations, cartoons, graphics, and truly the best brisket recipes ever—from a Brisket Noodle Soup with Korean Chile to Brisket with Fresh Tangy Peaches to a Scandinavian Aquavit Brisket to Brisket Burgers. There’s even a veggie-lover’s Seitan Brisket (even people who don’t like meat love brisket)! The recipes come from notable chefs, including Daniel Boulud and Anita Lo; from cookbook authors, including Joan Nathan and Colman Andrews; as well as from Top Chef’s Richard Blais, from cowboys, pit masters, and gifted home cooks.
If brisket does indeed improve your life, then The Brisket Book promises to be the ultimate life-affirming resource for anyone who has savored—or should savor—this succulent comfort food.
MY THOUGHTS
I received a copy of The Brisket Book. This book is as much book as it is cookbook, meaning it is meant to be read and not just used. The book goes into great detail about brisket, types of meat, ingredients, and much more. There are color photos throughout the book, of brisket, ingredients, people and more. The recipes are all easy to understand and from what I saw call for ordinary ingredients. Prep and cooking time is not shown. This book would be great for anyone that enjoys or wants to learn about brisket,and meat.
FATTY ’CUE’S AWARD-WINNING SWEET CHILI JAM RECIPE
sweet chili jam Fatty ’Cue’s Award Winning Sweet Chili jam—From The Brisket Book/Andrews McMeel Publishing
Adapted from a recipe by Zak Pelaccio and Robbie Richter of Fatty ’Cue, Brooklyn, New York
Makes about 1 pint
Here is the secret to the brisket sandwich New York Magazine called “fiendishly good” when they named it Sandwich of the Year in 2009. Sam Sifton, reviewing it in The New York Times: “Deckle deliciousness from psychedelic Texas.” This sandwich’s sauce—”so thick it’s more like jam,” says Fatty ’Cue’s pit master Robbie Richter—is way more than a supporting player. We have adapted it to the closest possible approximation. But if you don’t feel like going on a scavenger hunt for ingredients, just set your GPS for 91 South 6th Street in trendoid Williamsburg, Brooklyn. And don’t expect it at dinner. Their brisket sandwich is only on their lunch and late night menus.
Heat the oil in a large sauté pan over medium heat, then add the shallots, chiles, garlic, galangal, and the dried shrimp. Cook, stirring occasionally, until fragrant and slightly softened, about 5 minutes. Remove the mixture to a small bowl lined with a paper towel and set aside.
Wash the pan, then add the palm sugar and smoked tomatoes and turn the heat to medium. When the palm sugar has dissolved, add the tamarind and belacan and cook for 2 to 3 minutes, stirring occasionally. If the mixture starts to burn or gets really thick, simply reduce the heat.
Stir in the reserved shallot mixture and cook until warmed through. Allow the mixture to cool slightly in the pan, then purée in a blender or food processor. Stir in the fish sauce. The chile jam keeps in a tightly covered container in the refrigerator for about 1 week.
- 2 tablespoons canola oil
- 1 cup sliced shallots
- ½ cup destemmed, seeded, and sliced long red chiles
- ¼ cup sliced garlic
- ¼ cup peeled and sliced galangal (see Notes)
- ¹/8 cup dried shrimp
- ¼ cup palm sugar (see Notes on page 147)
- ¼ cup smoked tomatoes, peeled and seeded (see Notes)
- ¹/8 cup tamarind (see Notes)
- ¼ teaspoon belacan, toasted (see Notes)
- ¹/8 cup fish sauce
The product(s) featured in this review was provided free of cost to me for the sole purpose of product testing and review. This review has not been monetarily compensated and is based on the views and opinions of my family and/or self. Please note that the opinions reflected in this post have not been influenced by the sponsor in any way.