Marinades shows when to use, and not use, oil-based, vinegar-based, fruit-based, and milk or cream-based marinades. The recipes range from comforting American, French, and Italian marinades to adventuresome and assertive ideas from Mexico and Latin America, Asia, and beyond.
The book includes seventeen recipe chapters, nine of which are based on specific types of marinades (herb, spice, and citrus, for example) and eight of which range geographically across the world’s best cuisines. Each of the 200 marinades is accompanied by an additional recipe that shows one way to use it. A Raspberry-Zinfandel Marinade, for example, features a recipe for Grilled Raspberry- Zinfandel Pork Medallions, while a Souvlaki Marinade has a recipe for Swordfish Souvlaki alongside. In keeping with the popularity of marinades among outdoor cooks, more than half of these 200 additional recipes are for grilled dishes, but there are ideas aplenty for indoor cooking as well.
Paperback, 320 pages