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Marinades, Rubs, Brines, Cures And Glazest, Seafood and Vegetables "

Revised ed. ill. Sprache: Englisch.
Taschenbuch
In this revised and expanded edition of his best-selling book, grilling guru Jim Tarantino explains the art and science of marinades and presents more than 400 savory, sweet, and spicy recipes.
Featuring 150 brand-new recipes and sections on brines, … weiterlesen
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Marinades, Rubs, Brines, Cures And Glazest, Seafood and Vegetables " als Taschenbuch

Produktdetails

Titel: Marinades, Rubs, Brines, Cures And Glazest, Seafood and Vegetables "
Autor/en: Jim Tarantino

ISBN: 1580086144
EAN: 9781580086141
Revised ed.
ill.
Sprache: Englisch.
Random House USA Inc

30. April 2006 - kartoniert - 364 Seiten

Beschreibung

In this revised and expanded edition of his best-selling book, grilling guru Jim Tarantino explains the art and science of marinades and presents more than 400 savory, sweet, and spicy recipes.
Featuring 150 brand-new recipes and sections on brines, cures, and glazes, this marinating bible is chock-full of ideas for preparing moist and flavorful beef, poultry, vegetables, and more-both indoors and out-including: Apple Cider Brine • Zesty Jalapeño Lime Glaze • Tapenade Marinade • Ancho-Espresso Dry Rub • Grilled Iberian Pork Loin with Blood Orange-Sherry Sauce • Vietnamese Grilled Lobster Salad.
MARINADES, RUBS, BRINES, CURES & GLAZES provides home cooks with a diverse repertoire of mouthwatering recipes and fail-safe techniques, so you can grill, steam, sauté, roast, and broil with confidence. Hundreds of marinades, rubs, brines, cures, glazes, bastes, mops, sops, dipping sauces, spice mixes, caramels, and more. Delicious dishes. Recipes for marinated main courses and sides with a tantalizing array of global flavors, from the deep South to the South Pacific. In-depth info. The know-how you need to understand how marinades react with meats and vegetables, with detailed marinating charts. Indispensable ingredients. Lists of essential foodstuffs to stock your pantry for a full repertoire of recipes and endless culinary improvisation. Tips & tricks for the kitchen & the grill. How to cure and brine seafood, smoke meat to perfection, get creative with jerky, and tons of other useful techniques.

Portrait

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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