Marinades: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables [Paperback]

Jim Tarantino (Author)

Book Description

Publication Date: May 1, 1992

Marinade guru Jim Tarantino explains the art and science of marinades and more, with hundreds of meticulously tested (and tasted) recipes. Grill, steam, sauté, roast, and broil with confidence that each bite will have the perfect moisture, tenderness, and flavor. Drawing on ingredients from around the globe, this densely packed volume gives home cooks a diverse repertoire of fail-safe techniques and mouthwatering ideas for improvising dishes on their own.

Editorial Reviews

From Library Journal

In addition to dozens of marinades, rubs, pastes, and infused vinegar and oils, Tarantino provides recipes for a variety of vividly flavored main courses and side dishes. Inspirations come from Asia, the Caribbean, and the American Southwest, among other cuisines, and, although most of the dishes are fairly sophisticated, they are not particularly complicated. Despite the fairly high hardcover price, Marinades , like Tarantino's earlier Sorbets! ( LJ 5/15/88), is recommended for most collections.
Copyright 1992 Reed Business Information, Inc.

From the Publisher

* An exhaustive collection of flavor-packed recipes for seasoning and grilling all types of meats, providing endless possibilities.

* Features more than 450 recipes for marinades and more, including 150 dishes for poultry, meat, seafood, and vegetables.

* Features detailed charts for applying the recipes to different types and cuts of meat and seafood to create new dishes. Selected Recipes: Ancho-Coffee Dry Rub - Zesty Jalapeño-Lime Glaze - Balsamic-Cognac Gastrique - Apple-Honey Brine - Grilled Iberian Pork Loin with Orange-Sherry Sauce - Vietnamese Grilled Lobster Salad

See all Editorial Reviews

Product Details

• Paperback: 240 pages
• Publisher: Crossing Press (May 1, 1992)
• Language: English
• ISBN-10: 0895945312
• ISBN-13: 978-0895945310
• Product Dimensions: 9 x 8.1 x 0.6 inches
• Shipping Weight: 1.1 pounds
• Average Customer Review: 4.7 out of 5 stars  See all reviews (11 customer reviews)
• Amazon Best Sellers Rank: #981,972 in Books (See Top 100 in Books)

More About the Author

JIM TARANTINO is a confirmed serial griller and a five-string banjo player living in the Philadelphia area. 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. He is the author of SORBETS! (Crossing Press, 1988).

Customer Reviews

Most Helpful Customer Reviews

15 of 15 people found the following review helpful:

5.0 out of 5 stars A MUST have cookbook for people who hate bland food, December 30, 2001

By 

Marc A. Healy (Elgin, IL United States) - See all my reviews
(REAL NAME)   

This review is from: Marinades: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables (Paperback)

Of the fifty or so cookbooks on my shelf, this is the one I use the most and has the highest percentage of recipes you are likly to actually use. The best of these recipes are are truly incredible, but while some are better than others I've yet to try a recipe I thought was a dud. I won't bother to list my favorites here- you should buy this book and start experimenting yourself. (Well, okay, you HAVE to try the "Shashlik" recipe with lamb kebabs!) The only complaint I have about this book is that its index isn't very good, but after you use it for a while you will know where to find things without it.

In addition to the wonderful recipes, there are other features that make this a very useful cookbook. First, it has text about techniques regarding marinating and dry-rubbing that has a lot of good information for cooks, including a great table comparing the relative properties of various oils. Tarantino provides recommended uses for the marinades and dry rubs, and instead of saying "Try on fish, or beef or pork" and leaving it at that, his recommendations are far more precise: beef brisket, pork tenderloin, swordfish steaks, scallops, shrimp, rabbit, venison, and other delicacies make their way into the suggestions for use. While it's fun to flip through the pages looking at the various recipes, there is a handy table in the back which can help you to quickly match up what you plan to cook with an appropriate recipe.

A final word- most of the dishes I've cooked that my dinner guests raved about and requested the recipe came from this book. I'm tempted to try to keep it a secret, but it's too good not to share.

10 of 10 people found the following review helpful:

5.0 out of 5 stars The BEST marinade book on the market!, April 27, 1998

By A Customer

This review is from: Marinades: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables (Paperback)

This is definitely a must for anyone who cooks, and especially enjoys grilling! The recipes are very well researched, and encourage creativity. I've given this book to a dozen or more friends, who consider it one of their most used cookbooks. You simply cannot go wrong on this one!

9 of 9 people found the following review helpful:

5.0 out of 5 stars Opened up a whole new world for grilling food!, April 20, 1999

By A Customer

This review is from: Marinades: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables (Paperback)

I love to barbecue but was stuck in a rut using 'traditional' tomato-based sauces. This book opened my eyes to dozens of alternatives. I started with the marinades but then got hooked on some of the more savory dry rubs. If you love to grill then this is a "must have" book!!