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Marinades, Rubs, Brines, Cures and Glazes

4.07 of 5 stars 4.07  ·  rating details  ·  28 ratings  ·  6 reviews
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, ...more
Paperback, 360 pages
Published May 1st 2006 by Ten Speed Press
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Marguerite
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, ...more
Erik Thiess-kusiak
Great book. Received this as a gift years ago and it is a constant reference. Top 3 cookbooks I own and and use it often as both a quick reference and a sit down page by page reader.

I love how the book is laid out, with broad techniques in the front and ingredients/recipes from all over the world following. Find myself using the Latin/Carribean and Asian sections the most, but really excited to start diving into the Middle East and North African ingredients soon.

This book will never gather dust.
Foxthyme
If you been looking for info on rubs for meat and this book does it well. You have your texan-style, habanero chile, cajun blackened spice, creole, mexican-style, jamaican jerk, north african-style, asian and oh so many more. Also includes marinades.
Liz Wright
Super book if you like to grill. Most of the recipes are quick to prepare. Love the way they list all the meats that work with each marinade.
Paulette
My go-to cookbook for inspiration.
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Marinades: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables Marinades, Rubs, Brines, Cures and Glazes Sorbets! Sorbets! Marinades: Dry Rubs, Pastes & Marinades For Poultry, Meat, Seafood, Cheese & Vegetables

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