If you ever doubted the passion with which diners regard brisket, look no further than the online discussion boards of sites like Chow, Eater and Serious Eats — or any Jewish Community Center gathering. That’s where you’ll find devotees discussing, kibitzing and arguing about Lipton onion soup, the thickness of the slice and the perfection of their mothers’ recipes.
“Every culture has a version,” says Stephanie Pierson, author of what may be the world’s first brisket-centric cookbook, and every family says theirs is the best. It’s a pride thing. It’s also a love thing, which is why Pierson’s book, “The Brisket Book” (Andrews McMeel, 208 pages, $29.99), carries the subtitle “A Love Story With Recipes.”