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Marinades, Rubs, Brines, Cures and Glazes Paperback – May 1, 2006
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New from Weber Grill
From the definitive name in grilling comes an all-new, unmatched collection celebrating the rich history as well as new techniques and innovations in American barbecue. Learn more
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Top Customer Reviews
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.
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
Eastern Mediterranean, the Middle East, & North Africa
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.
Most Recent Customer Reviews
This book has tons of recipes. My boyfriend used one of the rubs for jerkey it was delicious looking forward to using more recipes out of this book!Published 2 months ago by Amber G
Lots of easy to follow recepies and add great flavor a to just about any food groupPublished 5 months ago by Gary Lirette
I wanted to do a less processed diet of grilled/smoked meat and fruits/veges. This book spends the first 1/4 discussing how cures/brines/marinades, etc work and tips. Read morePublished 9 months ago by Accountant
Bought as a gift for my husband. He liked it, but he still uses store-bought rubs and spice combinations the most.Published 10 months ago by Sarah Huffman