Marinades, Rubs, Brines, Cures, and Glaze, Revised and Expanded: 400 Recipes for Poultry, Meats, Seafood and Vegetables by Jim Tarantino

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Notes about this book

  • FoodieOne on October 24, 2016

    This book is full of info. The first sections explain brines, cures, rubs, marinades, sauces and glazes followed by more recipes for the above than I will ever use. Author does not outline the details for grilling/cooking. The price was right for this as an ebook.

Notes about Recipes in this book

  • Greek-style lemon-mint marinade

    • mcvl on October 03, 2012

      Delicious, delicious, delicious.

  • Pulled pork spring rolls

    • DKennedy on March 06, 2015

      P. 154-55. Good use for left over pulled pork. Note this is a fried roll, but could be served as a summer roll. I liked the addition of bamboo shoots. Keep that in mind for other recipes.

  • Sake-mirin brine

    • hillsboroks on August 07, 2020

      Great brine for shrimp and would be lovely on salmon or tuna too.

  • Sake-honey glaze

    • hillsboroks on August 07, 2020

      We loved this glaze on barbecued shrimp. It wasn't hard to put together and simmer to the correct thickness while the shrimp were in the marinade.

  • Grilled sake-glazed shrimp

    • hillsboroks on August 07, 2020

      These shrimp were quick to cook after a couple of hours in the marinade and had a lovely Asian flavor. The Sake-Mirin Brine and Sake-Honey Glaze were easy to make and essential to the complete flavor. In the flurry of last minute dinner prep I forgot to make the Sesame Ginger Dipping Sauce but have no doubt it would have taken these shrimp to 5 stars. Next time I will absolutely make the dipping sauce too.

  • Mama Rosa's pulled pork marinade

    • Frogcake on June 14, 2016

      This is a very pungent hit-your-nose kind of marinade. However, it is very tasty with complex flavours and not too spicy considering the mound of hot paprika and cayenne. I used it to marinate pork shoulder and would not hesitate to make it again.

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  • ISBN 10 1580086144
  • ISBN 13 9781580086141
  • Linked ISBNs
  • Published Apr 30 2006
  • Format Paperback
  • Page Count 360
  • Language English
  • Edition Revised edition
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

  • An exhaustive collection of flavor-packed recipes for seasoning and grilling all types of meats, providing endless possibilities.
  • Features more than 450 recipes for marinades and more, including 150 dishes for poultry, meat, seafood, and vegetables.
  • Thoroughly revised and expanded edition of the best-selling Marinades (75,000 copies sold) with 150 new recipes, including new sections on brines, cures, and glazes.
  • Features detailed charts for applying the recipes to different types and cuts of meat and seafood to create new dishes.

Marinade guru Jim Tarantino explains the art and science of marinades and more, with hundreds of meticulously tested (and tasted) recipes. Grill, steam, sauté, roast, and broil with confidence that each bite will have the perfect moisture, tenderness, and flavor. Drawing on ingredients from around the globe, this densely packed volume gives home cooks a diverse repertoire of fail-safe techniques and mouthwatering ideas for improvising dishes on their own.

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.

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