The Brisket Chronicles by Steven Raichlen, Photography by Matthew Benson
Take brisket to the next level: ’Cue it, grill it, smoke it, braise it, cure it, boil it—even bake it into chocolate chip cookies. Texas barbecued brisket is just the beginning: There’s also Jamaican Jerk Brisket and Korean Grilled Brisket to savour. Old School Pastrami and Kung Pao Pastrami, a perfect Passover Brisket with Dried Fruits and Sweet Wine, even ground brisket—Jakes Double Brisket Cheeseburgers.
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Corbin Tomaszeski is a chef with a unique vision: to bring meaning back to the world of food. Whether a reputable chef in Toronto or hosting popular Food Network shows “Dinner Party Wars,” “Restaurant Makeover,” and “Restaurant Takeover,” Chef Corbin loves to communicate through food.
In Good Company places emphasis on gatherings with friends and family. From Corbin’s traditional Baba’s pierogis and the Tomaszeski Family Borscht to Four Season Tartines and Fennel-and-Pistachio-Crusted Lamb Rack, this beautifully designed cookbook features more than 100 simple and delicious recipes that are rooted by his Polish-Canadian upbringing in rural Alberta and informed by his experience as a seasoned chef. (more…)