[PDF.26qb] Marinades, Rubs, Brines, Cures and Glazes: 400 Recipes for Poultry, Meat, Seafood, and Vegetables

Marinades, Rubs, Brines, Cures and Glazes: 400 Recipes for Poultry, Meat, Seafood, and Vegetables

[PDF.ho02] Marinades, Rubs, Brines, Cures and Glazes: 400 Recipes for Poultry, Meat, Seafood, and Vegetables

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 | #63954 in Books |  Ten Speed Press |  2006-05-01 |  2006-05-01 | Original language:English | PDF # 1 |  10.10 x.90 x8.00l,1.50 | File type: PDF | 360 pages

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||1 of 1 people found the following review helpful.| This is probably one of my favorite recipe books|By Customer|This is probably one of my favorite recipe books! I start drooling just reading it! Jim doesn't just provide great recipes either. The author goes into the history of cures and brines and gives descriptions of ethnic ingredients. There are so many ingredients I had never even heard of and I can't wait to dive in and|About the Author|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 Co

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 • Zes...

You easily download any file type for your gadget.Marinades, Rubs, Brines, Cures and Glazes: 400 Recipes for Poultry, Meat, Seafood, and Vegetables   |  Jim Tarantino. I was recommended this book by a dear friend of mine.

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