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Marinades, Rubs, Brines, Cures, & Glazes: Revised And Expanded

Marinades, Rubs, Brines, Cures, & Glazes: Revised And Expanded

zoom enlarge 		Author: Jim Tarantino
Brand: Ten Speed Press
Category: Book

List Price: $19.95
Buy New: $5.93
You Save: $14.02 (70%)



New (41) Used (11) from $5.93

Avg. Customer Rating: 4.5 out of 5 stars 14 reviews
Sales Rank: 14649

Media: Paperback
Edition: Rev Exp
Number Of Items: 1
Pages: 354
Shipping Weight (lbs): 1.5
Dimensions (in): 9.9 x 8 x 1

MPN: MRDR
ISBN: 1580086144
Dewey Decimal Number: 641.7
EAN: 9781580086141
ASIN: 1580086144

Publication Date: May 31, 2006
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: NEW BOOK!! WE SHIP 6 DAYS A WEEK!!
Customer Reviews:
Showing reviews 6-10 of 14
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5 out of 5 stars Not just for the grill, problem solving techniques, darngood buy   September 2, 2007
 6 out of 6 found this review helpful

While grill chefs will be very happy with this book, it has a broad appeal for all cooks. Take poultry. Poultry is actually more difficult to cook well then most beginning cooks realize. It is easy to overcook and dry out chicken, undercook and deliver unplesantly bloody chicken or just end up with bland results. This book provides the key to solve those problems through .....marinades, rubs, brines, cures and glazes. All of these methods can be used prior to or in conjunction with standard indoor cooking techniques. Try a brine before preparing your next pork chop in any manner

What I particularly appreciate it that the author takes the time to explain the reason the techniques work. He clarifies what can and cannot be expected from each technique clearing up much confusion on these top ics.The presentation of this material is easy to understand and informative. People who enjoy Alton Brown will enjoy this aspect of the book.


If you like, however, you can skip this material and go directly to the recipes. The recipe section is full of spice and herb combinations that are novel and imaginative, and that is coming from someoe who owns nearly 100 cookbooks.

Darn good buy.



3 out of 5 stars Looking for more recipes on smoking meats and fish.....   August 23, 2007
 2 out of 3 found this review helpful

This is a good book for the price we paid.....however, we were looking for more recipes on rubs for smoking meats and fish.....


5 out of 5 stars A VERY Scholarly BBQ Book   June 6, 2007
 4 out of 4 found this review helpful

I have ALL the Raichlen books and quite a few other BBQ and grilling classics / how-to's etc.

Jim is not only a fascinating read from a food history / science point of view, but his recipes are very do-able, and delicious. Granted, I'm the kind of BBQ geek that reads these books cover-to-cover like a novel. But even the most avid BBQ addict falls into a rut, relying on the same old batch of rub and tried-and-true classics.

Tarantino's book inspires you to want to try new things. It would serve a newbie outdoor (or even indoor) chef well, but I recommend it most to the seasoned Griller / BBQer who has become lazy and needs some fresh ideas.


3 out of 5 stars It's alright   May 26, 2007
 6 out of 6 found this review helpful

This book contains TONS of recipes for marinades, brines, etc etc. I have tried several recipes but none of them have "wow-ed" me. Overall I'd have to say the recipes give an average taste, but I have yet to discover anything spectacular in this book. There is quite a lot of information on what affects marinades, cures, rubs etc and how they work, which I found interesting and very informative.


5 out of 5 stars MARINADES- RUBS ETC   February 8, 2007
 2 out of 4 found this review helpful

THIS IS A BIBLE- ONLY HAVE ROOM FOR ONE BBQ BOOK? MAKE SPACE FOR THIS ONE

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