Like rubs, pastes and marinades- run and get this book now- you will be glad you did!

books:

	• Marinades: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables Jim Tarantino Crossing Press, 1992 - 240 pages average customer review:based on 8 reviews view larger image
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highly recommended

A MUST have cookbook for people who hate bland food

Of the fifty or so cookbooks on my shelf, this is the one I use the most and has the highest percentage of recipes you are likly to actually use. The best of these recipes are are truly incredible, but while some are better than others I've yet to try a recipe I thought was a dud. I won't bother to list my favorites here- you should buy this book and start experimenting yourself. (Well, okay, you HAVE to try the "Shashlik" recipe with lamb kebabs!) The only complaint I have about this book is that its index isn't very good, but after you use it for a while you will know where to find things without it.

In addition to the wonderful recipes, there are other features that make this a very useful cookbook. First, it has text about techniques regarding marinating and dry-rubbing that has a lot of good information for cooks, including a great table comparing the relative properties of various oils. Tarantino provides recommended uses for the marinades and dry rubs, and instead of saying "Try on fish, or beef or pork" and leaving it at that, his recommendations are far more precise: beef brisket, pork tenderloin, swordfish steaks, scallops, shrimp, rabbit, venison, and other delicacies make their way into the suggestions for use. While it's fun to flip through the pages looking at the various recipes, there is a handy table in the back which can help you to quickly match up what you plan to cook with an appropriate recipe.

A final word- most of the dishes I've cooked that my dinner guests raved about and requested the recipe came from this book. I'm tempted to try to keep it a secret, but it's too good not to share.

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An excellent book to broaden your grilling horizons

I was given this book as a companion to a new gas grill. The recipes are not overly complex to make, but complex in flavor. Most ingredients are readily available, and the book does not really lock itself into a "genre" --there are flavors from France, Vietnam, the SW-- everywhere. It's wonderful.

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Like rubs, pastes and marinades- run and get this book now- you will be glad you did!

Run and buy this book as soon as you can as you are really missing out. I bought it in the 1990's and always still making fanatastic recipes from this book.. There are all kinds of US and worldy marinades, rubs and more. The contents divide the book into 10 categories including about marinades , rubs and pastes, stocking the pantry, vinegars, all tyes of marindes, even for shellfish, vegetables, lamb, and even rabbit, game birds, venison. Several marinades and rubs can be used for different meat etc. Also has section on salsas, chutneys, The directions are clear and easy to read. The index is well done. The chart "Marinades at a glance, is another way to find what you are looking for. There is short set of pages where to find and purchase Indian spices, Asian staples and more (but you really should be able to find most of the ingredients locally).
I have tried so many all excellent. These included spicy tomato marinade for fish (9.8/10); Thai marinade (9.8/10); Thai cocont (9.8/10); pineapple jalapeno salsa (9.8/10). Many more I have tried are a great just a tad less in my rating but fantastic none the less.

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Best-ever book on marinades

I use this book a lot. I've never been disappointed with any of the marinade recipes. Every one I've tried works great. There's also a handy table in the back to help you locate marinades for pork, beef, chicken, or fish/shellfish. I've also enjoyed the pineapple salsa and corn salsa recipes with seafood.

Disappointing

We should have loved this cookbook. There's little we love better than a flavorful cut of beef, a succulent tenderized chicken, a sweetened steak of salmon, or a tingly mouthful of marinated mushrooms. With those kinds of preferences, this cookbook should have been a shoo-in for Most Popular Cookbook. Instead we almost never open it any more.

There's a short chapter about marinades - some science, tips, tricks, equipment. This is followed by a chapter on stocking your pantry: types of acid to have around (citrus juices, vinegars...), wines, oils, aromatics, condiments, sweeteners. Then there's a chapter on making your own flavored vinegars and oils, spice & herb mixtures.

This is followed by the good stuff: marinades, dry rubs, vegetables, fish & shellfish, poultry & rabbit, beef (etc.), and dipping sauces.

I will never get used to the organization. If you want to make beef, do you look in the "Beef, Lamb, Pork, and Venison" chapter... OR the Marinades chapter... OR the "Dry Marinades, Rubs, and Pastes" chapter?

So you're probably saying to yourself, what's the problem? Those are small quibbles. The recipe layout is clear. Recipes are nicely contained on their own pages. Okay, so some of them call for tough-to-find ingredients (fresh lime leaves, anyone? Not where I live!), and you'll definitely want access to Indian and Oriental grocers (online or in your town), but those aren't deal-breakers. There are no food photos, but it isn't like there's lots to see when it comes to marinaded cuts of meat. So what's with the three stars?

It's the recipes. You see, we've made lots of them - after all, they sound so wonderful: Indonesian Honey Chili Marinade, Spicy Garlic Oriental Marinade, Honey Ancho Marinade... my mouth is watering even now! And out of all of the ones we've made, only one was "wow" and one was "very good." Everything else ranged from "awful" to "good, but we wouldn't make it again."

There are so many absolutely fantastic cookbooks in the world. With that many great recipes to choose from, why would anyone make a so-so recipe twice?

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reviews: page 1, 2

The most comprehensive book available! Tarantino recreates marinades and flavoring pastes from all over the world, and provides instructions for preparing seafood, poultry, meat, vegetables, and cheese -- indoors and out.

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