Marinades: Secrets of Great Grilling, The (Paperback)

~ (Author)

Editorial Reviews

Amazon.com Review

Barnard opens this modest paperback with a chart that provides information you will want to keep by the outdoor grill. This comprehensive, nine-page table lists every food you might grill, from burgers and ribs to shrimp, corn, and tofu. It gives the cooking times, proper grill temperatures, and how to know when the food is done. (Shrimp are done when they are opaque throughout; peppers are done when their skin is blackened and the flesh is tender.) Barnard's definitions of marinade, mop, sauce, rub, and paste are helpful when you want to improvise, but why bother when you can whip up any of the 117 recipes Barnard provides. Vibrant with ethnic flavors or traditional American combinations, they offer an appealing blend of intense tastes, efficiency, and variety. In particular, look for Alehouse Steak Marinade, Herbal Balsamic Glaze, and Roasted Garlic Paste.

From Booklist

One of the easiest ways to add flavor to a simple grilled dish is to marinate meats and vegetables before putting them on the fire. Many marinades, particularly those highly acidic, also tenderize tough, stringy meats, making them more palatable. Barnard's book documents a number of these marinades. She offers some creative ideas, including a buttermilk and dill combination for salmon or veal. Barnard sometimes goes too far in suggesting ingredient substitutions; in her Jamaican jerk marinade, she posits that there is no discernible difference between jalapeno peppers and Scotch bonnets. Anyone who has handled a Scotch bonnet pepper knows its firepower outstrips that of the jalapeno. Barnard also includes rubs and pastes, dry variations of marinades. Her traditional barbecue sauces are supplemented with recipes for condiments, sauces that enhance and add moistness to otherwise relatively dry grilled meats. Mark Knoblauch

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Product Details

• Paperback: 176 pages
• Publisher: William Morrow Cookbooks; 1 edition (February 27, 1997)
• Language: English
• ISBN-10: 0060951621
• ISBN-13: 978-0060951627
• Product Dimensions: 7.3 x 5.4 x 0.6 inches
• Shipping Weight: 7.8 ounces (View shipping rates and policies)
• Average Customer Review: 4.2 out of 5 stars  See all reviews (5 customer reviews)
• Amazon.com Sales Rank: #601,807 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

14 of 15 people found the following review helpful:

5.0 out of 5 stars Remarkable and delicious, September 6, 1999

By A Customer

Ms. Barnard has come up with a whole slew of unusual and tasty combinations that range from very subtle to very assertive but they are almost uniformly delicious. I tend to use the hot and spicy recipes but there are also any number of sweet and fruity ones as well as flavors in the middle. Despite its very limited focus, it's the best new cookbook I've used in years.

9 of 10 people found the following review helpful:

5.0 out of 5 stars Keep this handy for some great meals, July 23, 1998

By	[e-mail] (Los Gatos, Ca.) - See all my reviews

I found the layout to be pretty common sense with well defined chapters. The recipies use common ingredients and are easy to follow. We were primarily intrested in rib rubs when we purchased the book and have since given copies to friends interested in new BBQ ideas.

7 of 8 people found the following review helpful:

2.0 out of 5 stars This book has some bad recipes, September 6, 2002

By	Marc B. Walker "Marc Walker" (Austin, TX USA) - See all my reviews (REAL NAME)

I am a very good griller and pride myself on my marinades and the fact I love to try new things. I bought this book a couple years ago and have given up. Of the 12 different recipes I've tried only 2 have been very good. More often than not, just mediocre.
I even had 3 recipes get the thumbs down, by far the worst buffalo wings recipe I've ever made- and I tried it twice.
I would not recommend this to any of my grilling friends.