Marinades, Rubs, Brines, Cures and Glazes: 400 Recipes for Poultry, Meat, Seafood, and Vegetables [A Cookbook]

Front Cover
Clarkson Potter/Ten Speed, Dec 28, 2011 - Cooking - 360 pages

In this revised and expanded edition of his bestselling book, grilling guru Jim Tarantino explains the art and science of marinades, brines, and rubs 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, and Vietnamese Grilled Lobster Salad.

Marinades, Rubs, Brines, Cures & Glazes provides home cooks with hundreds of mouthwatering recipes and fail-safe techniques, so you can grill, steam, sauté, roast, and broil with confidence.

 

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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
Copyright

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About the author (2011)

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.

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