Marinades: The Quick-Fix Way to Turn Everyday Food into Exceptional Fare, with 400 Recipes by Lucy Vaserfirer

  • Rosemary-garlic marinade

    Rosemary-garlic marinade

    from Marinades: The Quick-Fix Way to Turn Everyday Food into Exceptional Fare, with 400 Recipes Marinades by Lucy Vaserfirer

    • Categories: Dressings & marinades
    • Ingredients: garlic; rosemary; extra virgin olive oil
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Notes about this book

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Notes about Recipes in this book

  • Marsala-rosemary marinade

    • jenmacgregor18 on August 10, 2016

      I left this marinade 24 hrs. The favors were mild. I don't think I added enough salt. It was ok; but I have a tendency to prefer marinades with some sort of acid--vinegar or lemon. I think I'll try something else next time.

  • Porchetta marinade

    • Laura.Chicago on December 31, 2016

      This is my go-to marinade for pork roast. Delish!

  • Basic Greek marinade

    • jenmacgregor18 on August 09, 2016

      simple and good. I was short on time and didn't allow it to marinade the full 2 hours. It would've been better had I had the chicken breasts in the marinade that long or overnight, as suggested. Still, the chicken turned out well and good leftover too.

  • Pork, bok choy, and shiitake udon noodle soup

    • AgusiaH on November 30, 2014

      I made it with thinly sliced beef and added broccoli and flowering garlic. I used fresh instead of dried shiitake. A lot of soy sauce in the marinade and a big quantity of miso give quite overpowering flavour. Japanese soups are usually more subtle. Next time I will use only a half of miso and soy sauce quantities.

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Reviews about this book

  • Fine Cooking

    This is the kind of utilitarian cookbook I will turn to again and again on a busy weeknight when I want to switch up the flavor of my usual grilled chicken (or pork, or steak, or fish).

    Full review

  • NPR by T. Susan Chang

    2013 Top Summer Cookbooks: Lucy knows that for all the fire and flair at the end, the success of a grilling adventure often starts hours before, with the silent, humble art of wet baths and dry rubs.

    Full review

Reviews about Recipes in this Book

  • Feta-herb marinade

    • Fine Cooking

      Rosemary, oregano, mint, and feta make an aromatic and tangy marinade particularly well suited to lamb.

      Full review

  • IPA-jalapeño marinade

    • Fine Cooking

      The hoppy, floral notes of an IPA-style beer come through loud and clear and complement the spice of the chile. I like it for chicken.

      Full review
  • ISBN 10 1558328270
  • ISBN 13 9781558328273
  • Linked ISBNs
  • Published Apr 15 2014
  • Format Paperback
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Harvard Common Press

Publishers Text

The tremendous success of slow-cooker cookbooks is rooted in the demanding lifestyles of working families: You get dinner started before you go to work and have it ready shortly after you return. Slow-cooking is not the only way to cook fabulous food on a busy schedule. Lucy Vaserfirer’s Marinades offers a delicious alternative. With the right marinade, you can dress up meats, chicken, fish, or vegetables in the morning, pop the food in the fridge for the day, and finish it all off with a quick broil, grill, microwave, or sauté when you get home. Dinner is served!

Vaserfirer, who previously has written Seared to Perfection and Flavored Butters, and also writes the blog Hungry Cravings, is a culinary-school instructor known for her expertise with meats, her knowledge of kitchen science, and her warm and engaging teaching voice. Marinades shows when to use—and not use—oil- based, vinegar-based, fruit-based, and milk- or cream-based marinades. The recipes range from comforting American, French, and Italian marinades to adventuresome and assertive ideas from Mexico and Latin America, Asia, and beyond. The book includes seventeen recipe chapters, nine of which are based on specific types of marinades (herb, spice, and citrus, for example) and eight of which range geographically across the world’s best cuisines.

Each of the 200 marinades is accompanied by an additional recipe that shows one way to use it. A Raspberry-Zinfandel Marinade, for example, features a recipe for Grilled Raspberry- Zinfandel Pork Medallions, while a Souvlaki Marinade has a recipe for Swordfish Souvlaki alongside. In keeping with the popularity of marinades among outdoor cooks, more than half of these 200 additional recipes are for grilled dishes, but there are ideas aplenty for indoor cooking as well.

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