Marinades: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese 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 0895945312
  • ISBN 13 9780895945310
  • Published May 01 1992
  • Format Paperback
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Crossing Press

Publishers Text

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.

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