July 19, 2006 in Food

Books for Cooks

By The Spokesman-Review

“Marinades, Rubs, Brines, Cures & Glazes”

By Jim Tarantino (10 Speed Press, $19.95, 354 pages)

Jim Tarantino has revised and expanded his tome for infusing flavor into meats and seafood. It includes an extensive section on the basics of each technique and pantry notes on ingredients such as chilies, tamarind, sofrito, anise seed and other unusual items in the recipes.

The rest of the book explores the flavors of the American South, Latin America, the Mediterranean, the Middle East and Asia. This book is for adventurous cooks who don’t mind experimenting with new cuisines and searching for unusual ingredients.

Look inside today’s section for a recipe for Cuban-Style Grilled Pork Tenderloin.

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