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Marinades, Rubs, Brines, Cures and Glazes Paperback


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Frequently Bought Together

Marinades, Rubs, Brines, Cures and Glazes + Vacu Vin 2977450 2-1/2-Quart Instant Marinating Container + The Best Little Marinades Cookbook (Best Little Cookbooks)
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Product Details

  • Paperback: 360 pages
  • Publisher: Ten Speed Press; Rev Exp edition (May 1, 2006)
  • Language: English
  • ISBN-10: 1580086144
  • ISBN-13: 978-1580086141
  • Product Dimensions: 10.3 x 7.5 x 1.1 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Best Sellers Rank: #69,223 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

JIM TARANTINO is a confirmed serial griller and a five-string banjo player living in Philadelphia. 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.

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

4.3 out of 5 stars
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A great addition to anyone's arsenal of cookbooks.
Bapa Fuzzy
I really like the marinade , rubs and the glaze recipes that are in this book.
Barataria
Tarantino's book inspires you to want to try new things.
Jan R. Klincewicz

Most Helpful Customer Reviews

29 of 31 people found the following review helpful By M. Scholtes on May 25, 2007
Format: Paperback
This book contains TONS of recipes for marinades, brines, etc etc. I have tried several recipes but none of them have "wow-ed" me. Overall I'd have to say the recipes give an average taste, but I have yet to discover anything spectacular in this book. There is quite a lot of information on what affects marinades, cures, rubs etc and how they work, which I found interesting and very informative.
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15 of 16 people found the following review helpful By Jan R. Klincewicz on June 5, 2007
Format: Paperback
I have ALL the Raichlen books and quite a few other BBQ and grilling classics / how-to's etc.

Jim is not only a fascinating read from a food history / science point of view, but his recipes are very do-able, and delicious. Granted, I'm the kind of BBQ geek that reads these books cover-to-cover like a novel. But even the most avid BBQ addict falls into a rut, relying on the same old batch of rub and tried-and-true classics.

Tarantino's book inspires you to want to try new things. It would serve a newbie outdoor (or even indoor) chef well, but I recommend it most to the seasoned Griller / BBQer who has become lazy and needs some fresh ideas.
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17 of 19 people found the following review helpful By Walter K. Ezell on March 9, 2008
Format: Paperback Verified Purchase
In my pilgrimage from menu designer to food photographer to gourmet cook (not there yet), I recently found myself in audience with a restaurateur in Bay St. Louis, Miss., who is passionate about marinades, and I realized my ignorance on the subject. I have been buying bottled marinades, following the directions on the bottle, and cooking easy meals.
So I ordered Tarantino's book. I now see my ignorance is vaster than previously suspected. This book won't fix it all, but it is an essential text.
Read the early "Tools & Techniques" chapter before tackling any of the hundreds of recipes. I didn't, and paid a salty-tasting price for impatiently putting pork in brine at 55 degrees rather than the recommended 40 degrees. The author points out that it takes as long for the brine to cool as it does to prepare, and explains the reason for the recommended temperature. Plan your timeline. You may need to start preparations Friday night for a Saturday supper.
The recipes are grouped into six sections:
Basic Recipes & Ingredient Themes
The American South & Southwest
Latin America & the Caribbean
The Mediterranean
Eastern Mediterranean, the Middle East, & North Africa
Asia
Tarantino introduces each section with a "Pantry" list of ingredients it is hand to have on hand, and a "Special Ingredients" glossary, describing some items with such details as source, preparation, use, taste and storage.
There is a good bibliography and index.
Here's something I didn't find:
After I soaked the pork loin in "Basic Brine for Pork and Poultry" for six to eight hours, how do I cook it?
The recipes get you through the cold prep part of the process, but then you're on your own.
This is an inexpensively produced book with no photos or illustrations, but plenty of room to write notes in the margins. I uploaded a photo I made of Smoked Salmon with Tangerine-Pink Peppercorn Marinade. There were strong flavors--quite tasty.
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11 of 12 people found the following review helpful By Henry Cox on July 24, 2006
Format: Paperback Verified Purchase
This is an excellent resource for both the beginner or experienced bbq fan. It lists a wide variety of processes for excellent food off the grill or in the oven. The play with peppers and firey spices in the Latin American section is especially nice. Great book. I highly recommend it.
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7 of 7 people found the following review helpful By Amazon Customer on February 5, 2008
Format: Paperback Verified Purchase
I bought this for my dad for xmas two years ago, and after eating many delicious items that he noted were recipes from this book, I had to buy it for myself as well....This is an excellent addition to my cookbook collection!
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7 of 7 people found the following review helpful By M. Fischer on October 27, 2007
Format: Paperback Verified Purchase
I used to just grab whatever was in the fridge and spice rack and make up stuff when I grilled, but this book has much better ideas. There are rubs and brines of every sort in this book and it is organized by cuisine type, (Mediterranean, Asian, etc) which makes it easy to match flavors with the rest of the meal.
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12 of 14 people found the following review helpful By Dirk Hemza on July 30, 2006
Format: Paperback
This is a great informational book on what each ingredient (spices , seasonings and jucies) does to the meat and taste. Has an abundance of great recipes. Has a lot of info on cook times and how different meats should be cooked. I'm a BBQ fanatic and consider myself a grill specialist (not quite a Master yet). I think this book will give me the knowledge to push my grilling to a competitive level. "Watch out for DIGGLER'S Meat"
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6 of 6 people found the following review helpful By Todd M. Bray on April 15, 2008
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This is a well thought out and complete guide.I like the idea that it has a section that tells you everything you need to have in your pantry in order to make good use of the many recipes.
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