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

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 Jalape o 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, saut , roast, and broil with confidence.

Author: Jim Tarantino
Publisher: Ten Speed Press
Published: 05/01/2006
Pages: 368
Binding Type: Paperback
Weight: 1.50lbs
Size: 10.28h x 7.47w x 1.06d
ISBN13: 9781580086141
ISBN10: 1580086144
BISAC Categories:
- Cooking | Courses & Dishes | Sauces & Dressings
- Cooking | Specific Ingredients | Herbs, Spices, Condiments
- Cooking | Reference

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.