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The Best Little Marinades Cookbook (Best Little Cookbooks) [Kindle Edition]

Karen Adler
4.3 out of 5 stars  See all reviews (26 customer reviews)

Print List Price: $6.99
Kindle Price: $5.98
You Save: $1.01 (14%)
Sold by: Random House LLC

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Book Description

THE BEST LITTLE MARINADES COOKBOOK offers a variety of homemade marinades, pastes, and rubs that add signature flavors before the meat is cooked. Provencal White Wine Marinade, Memphis Rib Rub, and Rosemary-Dijon Paste are just a few that add distinction and depth. COMING IN JUNE.

From the Trade Paperback edition.

Editorial Reviews

About the Author

KAREN ADLER, publisher of Pig Out Publications, has brought us the best little series of cookbooks (hence the series title).

Product Details

  • File Size: 3210 KB
  • Print Length: 98 pages
  • Page Numbers Source ISBN: 0890879648
  • Publisher: Celestial Arts (March 7, 2012)
  • Sold by: Random House LLC
  • Language: English
  • ASIN: B0078XCQ6I
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Not Enabled
  • Amazon Best Sellers Rank: #517,927 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Most Helpful Customer Reviews
9 of 9 people found the following review helpful
5.0 out of 5 stars Great tiny book! September 2, 2009
Format:Paperback|Verified Purchase
This tiny book is awesome. There are so many different recipes for you to choose from. Some I would never have thought to create myself...and those are the tasty ones!! I bought this for my dad and he liked it. The book is pretty small. About the size of a half a sheet of binder papaer. If you want a small book of totally great marinades, then get this book. You will like it. And this book isn't your normal boring marinades. This has some hot and spicy, lemon type, bbq flavor...and other flavors I can't even explain. So, if you are a BBQ'er and want to expand in the world of Marinades...get this book.

Thank you for reading...Happy Shopping.
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5 of 5 people found the following review helpful
5.0 out of 5 stars Most recipes will be used July 5, 2011
Format:Paperback|Verified Purchase
You know the disappointing feeling you get when you open a new cookbook and find that there are only a handful of recipes you'll actually end up making? Not with this little gem! It's really full of easy, "use-on-the-spot" marinades, rubs and pastes. I highly recommend the Dijon-Tarragon marinade or the Cabernet-Balsamic one. We've had both this weekend and they were delicious.
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4 of 4 people found the following review helpful
4.0 out of 5 stars Pretty good book for marinades May 30, 2012
By Kelly
Format:Paperback|Verified Purchase
I do like this book and have tried several of the marinades which have all been very flavorful. The downsides as I seem them are that you need a lot of different ingredients to make the various marinades...some of the ingredients called for are a little bit obscure. I like to think I have a pretty well stocked pantry, but practically every time I want to make a marinade I end up having to run to the store for 1-2 ingredients. Also, a lot of the marinades in the book range towards asian and mediterranean/middle eastern. which aren't really my thing. If you are hoping for a book of good marinades for grilling basic steaks and chicken you may be a little bit disappointed.
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9 of 12 people found the following review helpful
3.0 out of 5 stars Not for someone new to marinades or rubs November 25, 2012
By Diann
Format:Paperback|Verified Purchase
The book is small, only 5" wide by 6" tall, with only about 80 "recipes". There is an Intro, a Basics section for tips with do's and don'ts, a small summary of basic items to have in the pantry and a quick note of marinating times. There is a small conversion table in the back of the book.

I like how each recipe suggests what meats to use for each marinade or rub and how much of the marinade or rub is made for the recipe, ex: makes 2 cups. It also states how long the marinade or rub mixtures will last and how to store them.

Some of the recipes say how long to marinate the meats and some don't. Some are 30 minutes and some are overnight. How long do you marinate the meats where the recipes do not say? None of the recipes say how to cook the meat. Of course, that probably depends on what meat you have. After all, this is a book of marinades and not a cookbook.

I gave 3 stars because I expected the recipes to have basic ingredients. I did not want to go to the store to buy strange things. Almost every recipe has an ingredient that I do not have or I have never heard of before. I guess I do not have the average stocked pantry.

Examples: cilantro, rice wine vinegar, tahini, hoisin sauce, tamarind juice - this is only the first three recipes! I can go on ... coconut milk, fish sauce, mint leaves, coriander, Szechuan sauce, marjoram, anise, mace, dried lavender flowers, wasabi paste and more. What are these things? I live in a small town and I don't think my local store will carry these items.

The recipes look like they will be easy to make and tasty. I have not tried any yet because I have to buy most of the ingredients first, which I probably will not do. I will pass this book onto to someone else.

I am new to marinades and rubs. I do not think this is a good book for beginners, hence the 3 stars.
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2 of 2 people found the following review helpful
4.0 out of 5 stars Great little book January 26, 2011
Format:Paperback|Verified Purchase
I bought this book for my Hubsand who loves cooking on the outdoor grill. He liked it so much he showed it to his step father and I ended up buying other one so they each had their own copy. this book is well used in our house.
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2 of 2 people found the following review helpful
5.0 out of 5 stars Great Little Book February 3, 2010
Format:Paperback|Verified Purchase
Bought this book as a gift for some friends who BBQ often. I checked it out before giving it to them. I liked the recipes so much, I had to add some to my personal collection before I wrapped the book up!
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1 of 1 people found the following review helpful
4.0 out of 5 stars Good book. March 17, 2014
By D
Format:Paperback|Verified Purchase
Book was smaller then I thought it was. But it was intended for a gift and I think that with it being out of print now was worth the mention of its rarity to the gifty. A book of marinades is equally important as the recipe itself.
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5.0 out of 5 stars Truly the best! August 30, 2014
By Jack
Format:Paperback|Verified Purchase
This really is the best little marinades cookbook! It contains a wide variety of easy to make, simple to store marinades and rubs. Most required ingredients that you probably already have. The text also recommends the best meats and vegetables to use the recipe with.
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More About the Author

Karen Adler wears many different hats including her BBQ Queen tiara. She and Judith Fertig launched the BBQ Queens' Big Book of Barbecue - April 2005 - followed by Weeknight Grilling with the BBQ Queens in 2006. Her most recent books with co-author Judith Fertig are Patio Pizzeria-Artisan Pizza and Flatbread on the Grill (April 2014) and Gardener & The Grill (2012) both with Running Press.

Karen is President/Owner of Pig Out Publications, Inc. a wholesaler of BBQ & grill cookbooks (over 275 titles). Adler is author of 13 cookbooks with 9 titles on the subject of barbecue. Her most recent book is Everything Wild Game Cookbook under the pseudonym of Karen Eagle Visit her website to see all the books that Pig Out offers:

Karen's love for cooking began when she married her husband, Dick Adler. Dick is an avid sportsman and hunter. He and Karen hunt upland game birds; fly-fish for trout, and deep sea fish for the catch of the region. With a supply of wild game and fish in their two large freezers, Karen became an excellent game cook through trial and error and sharing recipes with other hunters and their wives.

As a traveling culinary instructor, Karen specializes in outdoor cooking. She has taught cooking classes at Halls-Kansas City, Quincy Steamboat Cooking School in Quincy IL, Dorothy Lane-Dayton OH, KitchenArt-West LaFayette IN, Byerly's-Minneapolis MN, Texas' Central Market Cooking Schools, Marshall Field's Culinary Studio in Chicago, Viking Culinary Centers, The Kansas City Restaurant Association, Cooks of Crocus Hill in St. Paul MN, and The Cleveland RibsFest. Karen teaches classes on American barbecue & grilling, game cookery, and international classes including French and Italian with emphasis on Provencal and Mediterranean cooking.

She has been a celebrity guest chef at the Seattle Grillfest-2002, Charlie Trotter's To Go-Chicago, The American Royal Barbecue Cooking stage-2003, and Traverse City Epicurean Event guest chef and instructor-2004, Food Fair in Bismark ND 2005, Wegmans Food Festival in Allentown PA 2005, Blues & BBQ at Silver Dollar City 2006, and Copia in 2007.

Adler's writing career includes articles in Barbecue Today, Hearth Patio & BBQ Magazine, Cooking Pleasures, Great Grilling, St. Louis Post-Dispatch, and Cooking Club of America/North American Group. She and Judith currently write a bi-monthly BBQ Queen column in Backyard Living magazine.

She has been a spokesperson for the National Catfish Institute.

Karen & Judith were featured in the Kansas City Star summer grill article ' 2004 and 2005, Food & Wine June 2005, and in USA Today-Summer 2004 and Summer 2006. Bon Appetite magazine featured a BBQ Queen recipe in Summer 2006. Southern Living Magazine included them in their November 2006 Thanksgiving issue, too. She and Judith are featured in the June 2004 issue of Midwest Living Magazine, June 2003 issues of Gourmet Magazine and Mary Engelbreit Home Companion. Their cookbook Fish & Shellfish Grilled & Smoked was chosen one of the best BBQ 'reads' for the summer of 2003 by Joan Brunskill, Associated Press Writer. And both she and Judith appeared via satellite TV featuring their Fish & Shellfish Grilled & Smoked cookbook with grilled catfish recipes in May 2003. Karen has appeared on Better Homes & Garden TV and the DIY Network with Judith Fertig as the BBQ Queens.

Karen is past-president of Les Dames D'Escoffier Kansas City Chapter, International Association of Culinary Professionals, Hearth Patio & BBQ Association, and founder of the Que (BBQ) Queens. She is past Vice-President of the National Barbecue Association and was the founder and chairman of their Awards of Excellence. She has also judged the Awards Competition 2002 of the Association of Food Journalists, Inc. As a member of the Kansas City Barbeque Society, Adler holds the honorary degree of Masters in Barbecue and Ph.B. from the Greasehouse University!


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