Marinades, Rubs, Brines, Cures and Glazes
By (author) Jim Tarantino
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Marinades, Rubs, Brines, Cures and Glazes by Jim Tarantino
Book DescriptionIn 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 Jalapeno Lime Glaze Tapenade Marinade Ancho-Espresso Dry Rub Grilled Iberian Pork Loin with Blood Orange Sherry Sauce Vietnamese Grilled Lobster Salad. MARINADES, RUBS, BRINES, CURES & GLAZES provides home cooks with a diverse repertoire of mouthwatering recipes and fail-safe techniques, so you can grill, steam, saute, 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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Book DetailsISBN: 9781580086141
(255mm x 203mm x 27mm)
Imprint: Ten Speed Press
Publisher: Random House USA Inc
Publish Date: 30-Apr-2006
Country of Publication: United States
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Author Biography - Jim Tarantino
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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