Why exactly does a flaccid, four-pound, gray-brown piece of beef shaped roughly like the state of Tennessee inspire Proustian prose and evoke deep pleasure?
About Stephanie Pierson
Apr 05, 2012 by
Stephanie Pierson is an author and journalist who writes about food, design, and lifestyle issues. Her work has been published in The New York Times, Saveur, Metropolitan Home, and Eating Well. She is the author of a dozen books, including The Brisket Book: A Love Story With Recipes, from which this essay was excerpted, and has ghost-written five cookbooks.