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.
