|
|
Sold Out
Book Categories |
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.
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
Sarah Charlton
reviewed Marinades, Rubs, Brines, Cures and Glazes on April 11, 2009 Marinades, Rubs, Brines, Cures and Glazes
I learned about this book in a Chicago Tribune story/book review about dry rubs when I was a wire editor. I thought it would make a dandy cover story for the food section, but for photos. So, I assembled ingredients for West African Tsire Rub: peanuts, red chili flakes, allspice, cumin seed, nutmeg, cloves, coriander seed, ginger, cayenne and salt. Toast the spices, grind together, rub it on chicken or lamb, leave for an hour or two, then cook. Something was unclear in one of the other recipes, so I headed to my favorite cavernous book store to see if it had a copy of Jim Tarantino's book. It did, and I liked it so much, I bought it. I got to work with one of the newspaper's fine photographers, and we made some beautiful photos in the studio with a mortar and pestle, a rectangular plate I found on the bargain shelf at Target and some spices, whole and blended. It was a beautiful Taste section, for under 20 bucks. One happy ending. But, wait; there's more. My nearest and dearest are all meat enthusiasts. I'd been playing with dry rubs for ribs and pork tenderloins already, so the book came into play at home, too. I've now got my own rib rubs (one hot, one not) in the freezer. I used a coriander-lemon-pepper rub recently on a pork tenderloin, and several of the marinades in this book, most recently the Orange Marinade. I haven't tried the flavored brines, yet, but I brine chicken, turkey and pork when I have the time, so I'll get around to them eventually. I have tried several dry rubs, marinades and glazes, all tasty. The recipes in the book are grouped geographically, an approach I like. It's pretty focused on proteins, but some of the treatments would work for vegetables. (I have a curried cauliflower recipe from an Indian cookbook that never disappoints and I've made oven-roasted potatoes with a spice rub that was also a crowd pleaser.) But it's probably not a good investment for vegetarians. There are helpful pullout boxes on regional ingredients and techniques. This book is so versatile that it makes my Top 10 Cookbook list.
Login|Complaints|Blog|Games|Digital Media|Souls|Obituary|Contact Us|FAQ
CAN'T FIND WHAT YOU'RE LOOKING FOR? CLICK HERE!!! X
You must be logged in to add to WishlistX
This item is in your Wish List
X
This item is in your Collection
Marinades, Rubs, Brines, Cures and Glazes
X
This Item is in Your Inventory
Marinades, Rubs, Brines, Cures and Glazes
X
You must be logged in to review the productsX
X
X
Add Marinades, Rubs, Brines, Cures and Glazes, 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, Marinades, Rubs, Brines, Cures and Glazes to the inventory that you are selling on WonderClubX
X
Add Marinades, Rubs, Brines, Cures and Glazes, 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, Marinades, Rubs, Brines, Cures and Glazes to your collection on WonderClub |
