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Description du livre Etat : New. Book is in NEW condition. 1.39. N° de réf. du vendeur 1523505486-2-1
Description du livre Etat : New. New! This book is in the same immaculate condition as when it was published 1.39. N° de réf. du vendeur 353-1523505486-new
Description du livre Soft Cover. Etat : new. N° de réf. du vendeur 9781523505487
Description du livre Etat : New. Brand New. N° de réf. du vendeur 9781523505487
Description du livre Paperback or Softback. Etat : New. The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat 1.35. Book. N° de réf. du vendeur BBS-9781523505487
Description du livre Etat : New. N° de réf. du vendeur I-9781523505487
Description du livre Etat : New. . N° de réf. du vendeur 52GZZZ01KQAZ_ns
Description du livre Paperback. Etat : New. Brand New!. N° de réf. du vendeur 1523505486
Description du livre Paperback. Etat : new. Paperback. It all starts with the big kahuna: an authentic Texas barbecued brisket, aka 18 pounds of smoky, fatty, proteinaceous awesomeness. And from this revelation of pure beefy goodness comes burnt ends. Corned beef. Ropa Vieja. Bollito Misto. Pho . . . and slowly it dawns on you: Brisket must be the tastiest, most versatile, and most beloved cut of meat in the world. In The Brisket Chronicles, Steven Raichlen shares his 50 best brisket recipes while showing us step-by-foolproof-step how to 'cue it, grill it, smoke it, braise it, cure it, and boil it. This is next-level comfort food: Texas brisket and Kansas City brisket, Jamaican Jerk Brisket, Old School Pastrami, a perfect Passover brisket with dried fruits and sweet wine, Brisket Ramen, even burgers. Plus what to do with the leftovers: the ultimate Brisket Hash, Brisket Baked Beans, Bacon-Grilled Brisket Bites. And for total mind-blowing pleasure, Kettle Corn with Crispy Brisket. You heard right. Includes full-colour photographs throughout; complete tips and techniques for choosing the right cuts; handling, prepping, and storing a brisket; and recipes for accompaniments, too, including slaws, salads, and sauces. How to Barbecue Braise Smoke and Cure the Worlds Most Versatile Cut of Meat. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N° de réf. du vendeur 9781523505487
Description du livre paperback. Etat : New. Language: ENG. N° de réf. du vendeur 9781523505487