Marinades, Rubs, Brines, Cures and Glazes
by Jim Tarantino
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Book Summary Information
Author: Jim TarantinoBrand: Ten Speed Press
Edition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2006-05-01
ISBN: 1580086144
Number of pages: 360
Publisher: Ten Speed Press
Book Reviews of Marinades, Rubs, Brines, Cures and Glazes
Book Review: Not just for the grill, problem solving techniques, darngood buy
Summary: 5 Stars
While grill chefs will be very happy with this book, it has a broad appeal for all cooks. Take poultry. Poultry is actually more difficult to cook well then most beginning cooks realize. It is easy to overcook and dry out chicken, undercook and deliver unplesantly bloody chicken or just end up with bland results. This book provides the key to solve those problems through .....marinades, rubs, brines, cures and glazes. All of these methods can be used prior to or in conjunction with standard indoor cooking techniques. Try a brine before preparing your next pork chop in any manner
What I particularly appreciate it that the author takes the time to explain the reason the techniques work. He clarifies what can and cannot be expected from each technique clearing up much confusion on these top ics.The presentation of this material is easy to understand and informative. People who enjoy Alton Brown will enjoy this aspect of the book.
If you like, however, you can skip this material and go directly to the recipes. The recipe section is full of spice and herb combinations that are novel and imaginative, and that is coming from someoe who owns nearly 100 cookbooks.
Darn good buy.
Summary of 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, 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.Herbs, Spices & Condiments Books
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