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Marinades, Rubs, Brines, Cures & Glazes

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Marinades, Rubs, Brines, Cures & Glazes Cover

 

Synopses & Reviews

Publisher Comments:

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.

Synopsis:

A richly flavorful, updated compendium of marinades and rubs for poultry, meat, seafood, and vegetables showcases more than 450 different recipes for seasoning and grilling a variety of dishes that draw on a variety of ethnic and international culinary inspiration, including Apple-Honey Brine, Balsamic-Cognac Gastrique, Zesty Jalapeño-Lime Glaze, and Ancho-Coffee Dry Rub. Original.

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.

Product Details

ISBN:
9781580086141
Author:
Tarantino, Jim
Publisher:
Crossing Press
Subject:
Marinades
Subject:
Courses & Dishes - Sauces & Dressings
Subject:
Herbs, Spices, Condiments
Subject:
Cooking and Food-Sauces
Edition Description:
Trade paper
Publication Date:
20060531
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Pages:
360
Dimensions:
10 x 7.95 x .95 in 1.4 lb

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Related Subjects

Cooking and Food » Dishes and Meals » Sauces
Cooking and Food » Dishes and Meals » Sauces, Salsa, and Condiments
Cooking and Food » General
Cooking and Food » Outdoor » Barbecue Grill Cookouts
Health and Self-Help » Health and Medicine » General
Health and Self-Help » Health and Medicine » General Medicine

Marinades, Rubs, Brines, Cures & Glazes New Trade Paper
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Product details 360 pages Crossing Press - English 9781580086141 Reviews:
"Synopsis" by , A richly flavorful, updated compendium of marinades and rubs for poultry, meat, seafood, and vegetables showcases more than 450 different recipes for seasoning and grilling a variety of dishes that draw on a variety of ethnic and international culinary inspiration, including Apple-Honey Brine, Balsamic-Cognac Gastrique, Zesty Jalapeño-Lime Glaze, and Ancho-Coffee Dry Rub. Original.
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