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.