In the Genius Recipes cookbook, due to an early copy/paste typo that became more deeply entrenched with later revisions, it's printed as a One 16-pound (7.3kg) first-cut (a.k.a. flat-cut) beef brisket, which—no matter how much grass or corn our cows eat—will probably, hopefully never exist.
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Waxman is a gracious genius, and had excellent advice and jokes when I told him about the snafu (or dilly, as he called it). The headline of this article (MEGA-BRISKET SPOTTED. POLICE BAFFLED.) was his idea.
But all jokes aside, my job in working on this book was to shepherd these recipes from the geniuses to you, and to take good care of them. I took this seriously, lost many nights' sleep over it, and enlisted as much help as I could. I feel terrible to have had Waxman's truly ethereal recipe mucked up on my watch. My only hope is that anyone looking for a 16-pound brisket will have butchers who set them straight.
The flub will be corrected in future printings, and has already been fixed in ebooks, but meanwhile, I would love if you can help me get the word out (and, heaven forbid, alert me if you see other errors). We designed a printable errata sheet (see below) that you can tuck into your books and send to anyone you've gifted it to (or come to a signing and I will correct it in person!). Tweet about it; tell your friends. Mock me if you like. Here's a hashtag: #brisketgate.
And if worse comes to worse, as Waxman told me: "If the world gives you too much brisket, make hash."
To print your errata sheet, go here (or click on the image below). To learn more about the book, go here.
Photos by James Ransom
The Genius Desserts cookbook is here! With more than 100 of the most beloved and talked-about desserts of our time (and the hidden gems soon to join their ranks) this book will make you a local legend, and a smarter baker to boot.
I'm an ex-economist, ex-Californian who moved to New York to work in food media in 2007. Dodgy career choices aside, I can't help but apply the rational tendencies of my former life to things like: recipe tweaking, digging up obscure facts about pizza, and deciding how many pastries to put in my purse for "later."