Marinades : Secret of Great Grilling

What''s the secret to perfect barbecues? Marinate, marinate, marinate. Unmarinated food is never as tender, juicy and mouthwateringly delicious as food that has been soaked in a subtle sauce before being seared over open coals. In Marinades, grill master Melanie Barnard provides 75 recipes to enhance the flavor of meat, poultry, seafood, vegetables and even fruits. Internationally inspired, these recipes include such delectable marinades as Adobo, Jamaican Jerk, Sake Teriyaki and Polynesian Passi on Fruit and Rum to tickle palates up and down the taste spectrum. In addition to the recipes, Barnard also offers practical grilling advice and tips on pairing foods with marinades. Grilling is one of the best ways to add flavor to food without adding fat. As evidenced by the explosive demand for fancy grills, fuels and flammable additives such as mesquite and hickory, today''s backyard barbecuing has outgrown shriveled hotdogs and charred chicken. For the legions of Americans hungry for the perfect barbecue, Marinades is the final, most important ingredient.>

About the author

Melanie Barnard is a food writer and monthly columnist for Bon Appetit magazine. Her many cookbooks include Parties, Cheap Eats, Low-Fat Grilling, and Marinades.

Product details

• Authors: Melanie Barnard, Julia Hill
• Publisher: William Morrow
• Languages: English
• Product format: Paperback / Softback
• Released: 27.02.1997
• EAN: 9780060951627
• ISBN: 978-0-06-095162-7
• No. of pages: 176
• Dimensions: 140 mm x 190 mm x 12 mm
• Subjects: Guides > Food & drink > Theme cookery books; COOKING: Courses & Dishes / Salads, COOKING: Specific Ingredients / Vegetables, COOKING: Specific Ingredients / Natural Foods, COOKING: Specific Ingredients / Meat, COOKING: Methods / Outdoor, COOKING: Methods / Barbecue & Grilling, COOKING: Specific Ingredients / Herbs, Spices, Condiments, COOKING: Courses & Dishes / Pizza, COOKING: Specific Ingredients / Fish & Seafood