Marinades by Melanie Barnard
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.
MELANIE BARNARD is the author or coauthor of thirteen cookbooks, including the James Beard Award-winning American Medical Association Family Cookbook and 365 More Ways to Prepare Chicken, among others. She is the food critic for the Connecticut daily newspapers Stamford Advocate and Greenwich Times, and she appears frequently on local and national television. She used to be a columnist for Bon Appétit.
| SKU | Nicht verfügbar |
| ISBN 13 | 9780060951627 |
| ISBN 10 | 0060951621 |
| Titel | Marinades |
| Autor | Melanie Barnard |
| Buchzustand | Nicht verfügbar |
| Bindungsart | Paperback |
| Verlag | HarperCollins Publishers Inc |
| Erscheinungsjahr | 1997-02-27 |
| Seitenanzahl | 176 |
| Hinweis auf dem Einband | Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden. |
| Hinweis | Nicht verfügbar |