Marinades, Rubs, Brines, Cures and Glazes
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Product Description
Product Description
In this revised and expanded edition of his best-selling book, grilling guru Jim Tarantino explains the art and science of marinades and presents more than 400 savory, sweet, and spicy recipes. Featuring 150 brand-new recipes and sections on brines, cures, and glazes, this marinating bible is chock-full of ideas for preparing moist and flavorful beef, poultry, vegetables, and more—both indoors and out—including:Apple Cider Brine • Zesty Jalapeño Lime Glaze • Tapenade Marinade • Ancho-Espresso Dry Rub • Grilled Iberian Pork Loin with Blood Orange–Sherry Sauce • Vietnamese Grilled Lobster SaladMARINADES, RUBS, BRINES, CURES & GLAZES provides home cooks with a diverse repertoire of mouthwatering recipes and fail-safe techniques, so you can grill, steam, sauté, roast, and broil with confidence.Hundreds of marinades, rubs, brines, cures, glazes, bastes, mops, sops, dipping sauces, spice mixes, caramels, and more.Delicious dishes. Recipes for marinated main courses and sides with a tantalizing array of global flavors, from the deep South to the South Pacific.In-depth info. The know-how you need to understand how marinades react with meats and vegetables, with detailed marinating charts.Indispensable ingredients. Lists of essential foodstuffs to stock your pantry for a full repertoire of recipes and endless culinary improvisation.Tips & tricks for the kitchen & the grill. How to cure and brine seafood, smoke meat to perfection, get creative with jerky, and tons of other useful techniques.
Inside This Book
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First Sentence
In this section, we'll be looking at recipe techniques that will be used throughout the book to create marinades, brines, rubs, cures, and glazes. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index
In this section, we'll be looking at recipe techniques that will be used throughout the book to create marinades, brines, rubs, cures, and glazes. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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18 reviews
24 of 24 people found the following review helpful
It's alright
26 May 2007
Format:Paperback
This book contains TONS of recipes for marinades, brines, etc etc. I have tried several recipes but none of them have "wow-ed" me. Overall I'd have to say the recipes give an average taste, but I have yet to discover anything spectacular in this book. There is quite a lot of information on what affects marinades, cures, rubs etc and how they work, which I found interesting and very informative.
22 of 22 people found the following review helpful
Not just for the grill, problem solving techniques, darngood buy
2 Sep 2007
Format:Paperback|Amazon Verified Purchase
While grill chefs will be very happy with this book, it has a broad appeal for all cooks. Take poultry. Poultry is actually more difficult to cook well then most beginning cooks realize. It is easy to overcook and dry out chicken, undercook and deliver unplesantly bloody chicken or just end up with bland results. This book provides the key to solve those problems through .....marinades, rubs, brines, cures and glazes. All of these methods can be used prior to or in conjunction with standard indoor cooking techniques. Try a brine before preparing your next pork chop in any manner
What I particularly appreciate it that the author takes the time to explain the reason the techniques work. He clarifies what can and cannot be expected from each technique clearing up much confusion on these top ics.The presentation of this material is easy to understand and informative. People who enjoy Alton Brown will enjoy this aspect of the book.
If you like, however, you can skip this material and go directly to the recipes. The recipe section is full of spice and herb combinations that are novel and imaginative, and that is coming from someoe who owns nearly 100 cookbooks.
Darn good buy.
What I particularly appreciate it that the author takes the time to explain the reason the techniques work. He clarifies what can and cannot be expected from each technique clearing up much confusion on these top ics.The presentation of this material is easy to understand and informative. People who enjoy Alton Brown will enjoy this aspect of the book.
If you like, however, you can skip this material and go directly to the recipes. The recipe section is full of spice and herb combinations that are novel and imaginative, and that is coming from someoe who owns nearly 100 cookbooks.
Darn good buy.
10 of 10 people found the following review helpful
A VERY Scholarly BBQ Book
6 Jun 2007
Format:Paperback
I have ALL the Raichlen books and quite a few other BBQ and grilling classics / how-to's etc.
Jim is not only a fascinating read from a food history / science point of view, but his recipes are very do-able, and delicious. Granted, I'm the kind of BBQ geek that reads these books cover-to-cover like a novel. But even the most avid BBQ addict falls into a rut, relying on the same old batch of rub and tried-and-true classics.
Tarantino's book inspires you to want to try new things. It would serve a newbie outdoor (or even indoor) chef well, but I recommend it most to the seasoned Griller / BBQer who has become lazy and needs some fresh ideas.
Jim is not only a fascinating read from a food history / science point of view, but his recipes are very do-able, and delicious. Granted, I'm the kind of BBQ geek that reads these books cover-to-cover like a novel. But even the most avid BBQ addict falls into a rut, relying on the same old batch of rub and tried-and-true classics.
Tarantino's book inspires you to want to try new things. It would serve a newbie outdoor (or even indoor) chef well, but I recommend it most to the seasoned Griller / BBQer who has become lazy and needs some fresh ideas.
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