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.

Product Details

• Amazon Sales Rank: #21759 in Books
• Brand: Ten Speed Press
• Published on: 2006-05-01
• Released on: 2006-05-01
• Original language: English
• Number of items: 1
• Binding: Paperback
• 368 pages

Features

• ISBN13: 9781580086141
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

About the Author
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.

Customer Reviews

Not just for the grill, problem solving techniques, darngood buy
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.

It's alright
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.

A VERY Scholarly BBQ Book
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.