Marinades, Rubs, Brines, Cures and Glazes: 400 Recipes for Poultry, Meat, Seafood, and Vegetables [A Cookbook]

This is probably one of my favorite recipe books! I start drooling just reading it! Jim doesn't just provide great recipes either. The author goes into the history of cures and brines and gives descriptions of ethnic ingredients. There are so many ingredients I had never even heard of and I can't wait to dive in and try everything. If you love trying recipes using ingredients from around the world that you don't normal hear about this book is for you! Recipes are divided by their country of origin. Highly recommended!This book arrived in a timely manner and was in perfect condition!

This book contains bazillions of recipes. Slight exaggeration, maybe, but it's close. I was pretty happy to see that not only does it have recipes for the "marinades, rubs, etc." mentioned in the title, but it has actual meal recipes surrounding them. I read a lot of the recipes and copied several down before giving this book to my father for Christmas, and he's really enjoying it, too!

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 ThemesThe American South & SouthwestLatin America & the CaribbeanThe MediterraneanEastern Mediterranean, the Middle East, & North AfricaAsiaTarantino 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.

I originally bought this book way back when it was first published and I loved it. But the old paperback binding was falling apart, getting hard to keep pages from flying out while I was trying to read it. I bought this one as a replacement and I'm glad I did. GREAT recipes, clear instructions. The Asian style marinades alone are worth the price. If you are a home chef who wants to see what it's like to create flavors with real ingredients instead of just dumping on some bland, factory made bottled stuff full of chemicals you can't pronounce, this is your book.

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.

The book must have been packaged by someone with dirty hands or the book was used by a person working around their BBQ grill, then returned and sent out to me.

One of the best instructional cookbooks I've ever purchased! It has completely change how I cook and prepare my food for bbq and in kitchen cooking!

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. Surprisingly fun read. Next to each recipe he lists the meat that is best for it, such as pork, vs chicken, beef or fish. I made BBQ pork marinade and smoked it and made homemade BBQ sauce, my husband loved both. He also tells you if the marinade freezes with the meat well, so I have a second pork with marinade in the freezer. (Pork from warehouse clubs are so large, but great bargains.) Recipes are easy with basic ingredients and timing. I just wish it told me if I should cure/brine the meat before hand or smoke/bake. So not for the true beginner.

Plus de 400 recettes et aussi les explications nécessaires pour en concocter par vous même. Un outil qui n'a pas de prix pour tous les cuisiniers cherchant du nouveau ou de l'inspiration. Excellent livre, je le recommande à tout le monde.

Brilliant recipes

Such a fantastic book.. soooo many recipes for brines, rubs, marinades, the list goes on! I’ll be using this for years to come!!

Great service . Brilliant book

I love to experiment, this cookbook, hits all the zones...... Can't wait to try these sauce recipes, love the diversity, a true gem!