Marinades, Rubs, Brines, Cures and Glazes

Front Cover
Ten Speed Press, 2006 - Cooking - 354 pages
12 Reviews
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.
  

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Review: Marinades, Rubs, Brines, Cures and Glazes

User Review  - Erik Thiess-kusiak - Goodreads

Great book. Received this as a gift years ago and it is a constant reference. Top 3 cookbooks I own and and use it often as both a quick reference and a sit down page by page reader. I love how the ... Read full review

Review: Marinades, Rubs, Brines, Cures and Glazes

User Review  - Erik Thiess-kusiak - Goodreads

Great book. Received this as a gift years ago and it is a constant reference. Top 3 cookbooks I own and and use it often as both a quick reference and a sit down page by page reader. I love how the ... Read full review

Contents

Basic Recipes Ingredient Themes
37
The American South Southwest
128
Latin America the Caribbean
167
The Mediterranean
214
Eastern Mediterranean the Middle East
250
Asia
270
Selected Bibliography
342

Common terms and phrases

About the author (2006)

JIM TARANTINO is a confirmed serial griller and a five-string banjo player living in Philadelphia. He learned to cook in his teens by working in his uncle’s restaurants. He has appeared several times at Philadelphia’s Book and the Cook and has written numerous magazine and newspaper articles on marinades and grilling.

Bibliographic information