Marinades: The Quick-Fix Way to Turn Everyday Food Into Exceptional Fare, with 400 Recipes [NOOK Book]

Overview

The tremendous success of slow-cooker cookbooks is rooted in the demanding lifestyles of working families: You get dinner started before you go to work and have it ready shortly after you return. Slow-cooking is not the only way to cook fabulous food on a busy schedule. Lucy Vaserfirer’s Marinades offers a delicious alternative. With the right marinade, you can dress up meats, chicken, fish, or vegetables in the morning, pop the food in the fridge for the day, and finish it all off with a quick broil, grill, ...
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Marinades: The Quick-Fix Way to Turn Everyday Food Into Exceptional Fare, with 400 Recipes

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Overview

The tremendous success of slow-cooker cookbooks is rooted in the demanding lifestyles of working families: You get dinner started before you go to work and have it ready shortly after you return. Slow-cooking is not the only way to cook fabulous food on a busy schedule. Lucy Vaserfirer’s Marinades offers a delicious alternative. With the right marinade, you can dress up meats, chicken, fish, or vegetables in the morning, pop the food in the fridge for the day, and finish it all off with a quick broil, grill, microwave, or sauté when you get home. Dinner is served!   Vaserfirer, who previously has written Seared to Perfection and Flavored Butters, and also writes the blog Hungry Cravings, is a culinary-school instructor known for her expertise with meats, her knowledge of kitchen science, and her warm and engaging teaching voice. 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.
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Editorial Reviews

Library Journal
02/15/2014
Marinades, like slow cookers, can be used to flavor and tenderize meats with minimal effort. Cooking teacher and food blogger Vaserfirer (Flavored Butters) shares 200 of them, pairing each with serving suggestions and complementary recipes. Beet-horseradish marinade, for instance, can be used to make baked salmon fillets or marinated eggs, while ginger syrup is paired with grilled macerated fruit. Vaserfirer dispels a few myths about vacuum sealing, recommends marinating times and temperatures, and explains how to work safely with marinades as glazes, bastes, or sauces. VERDICT Frequent grillers and protein eaters can rely upon this single-subject sauce cookbook to enliven routine meals.
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Product Details

  • ISBN-13: 9781558328280
  • Publisher: Harvard Common Press, The
  • Publication date: 4/29/2014
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 304
  • Sales rank: 757,377
  • File size: 15 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Chef, culinary educator, and recipe developer Lucy Vaserfirer is the author of Seared to Perfection: The Simple Art of Sealing in Flavor and the entertaining and educational food blog Hungry Cravings, an online resource demystifying complicated cooking and baking techniques and offering delicious, foolproof recipes. She is an Adjunct Instructor of Cooking at Clark College in Vancouver, WA and at Mount Hood Community College in Gresham, Oregon and has taught both home and professional cooks and bakers for years. Her recipes and writings have appeared in Cooking Club magazine, The Virginia Culinary Thymes, Weber's Time to Grill: Get In. Get Out. Get Grilling., International Association of Culinary Professionals Cooking Schools & Teachers Section Membership Newsletter, Northwest Palate, and Hospitality News. She holds Le Cordon Bleu associate degrees in both culinary arts and patisserie & baking and lives with her husband in Vancouver, WA.

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