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Current edition

The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat by Steven Raichlen

The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat
Steven Raichlen

256 pages • missing pub info (editions)

nonfiction food and drink informative slow-paced

nonfiction food and drink informative slow-paced

The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat by Steven Raichlen

The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat

Steven Raichlen

256 pages • missing pub info (editions)

nonfiction food and drink informative slow-paced

nonfiction food and drink informative slow-paced

Other editions (1)

The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Versatile Cut of Meat by Steven Raichlen

The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Versatile Cut of Meat
Steven Raichlen

256 pages • missing pub info (editions)

nonfiction food and drink informative slow-paced

nonfiction food and drink informative slow-paced

The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Versatile Cut of Meat by Steven Raichlen

The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Versatile Cut of Meat

Steven Raichlen

256 pages • missing pub info (editions)

nonfiction food and drink informative slow-paced

nonfiction food and drink informative slow-paced

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