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Rating: 
Summary: Best-ever book on marinades
Review: I use this book a lot. I've never been disappointed with any of the marinade recipes. Every one I've tried works great. There's also a handy table in the back to help you locate marinades for pork, beef, chicken, or fish/shellfish. I've also enjoyed the pineapple salsa and corn salsa recipes with seafood.
Rating:
Summary: My All-Time Favorite Cookbook
Review: I've owned this book for several years. I consistently go to this book for ideas. It contains recipes for spice blends, flavored oils and vinegars, dry rubs and marinades. Following each recipe is a helpful list of recommended uses. I've used this book scores of times and it hasn't failed me yet. Especially good are "lime salt", "honey ancho marinade", "vodka dill marinade" (great for fish!), and "Lebanese Chicken Kabobs". Give this book a try.
Rating:
Summary: My All-Time Favorite Cookbook
Review: I've owned this book for several years. I consistently go to this book for ideas. It contains recipes for spice blends, flavored oils and vinegars, dry rubs and marinades. Following each recipe is a helpful list of recommended uses. I've used this book scores of times and it hasn't failed me yet. Especially good are "lime salt", "honey ancho marinade", "vodka dill marinade" (great for fish!), and "Lebanese Chicken Kabobs". Give this book a try.
Rating:
Summary: A MUST have cookbook for people who hate bland food
Review: Of the fifty or so cookbooks on my shelf, this is the one I use the most and has the highest percentage of recipes you are likly to actually use. The best of these recipes are are truly incredible, but while some are better than others I've yet to try a recipe I thought was a dud. I won't bother to list my favorites here- you should buy this book and start experimenting yourself. (Well, okay, you HAVE to try the "Shashlik" recipe with lamb kebabs!) The only complaint I have about this book is that its index isn't very good, but after you use it for a while you will know where to find things without it.In addition to the wonderful recipes, there are other features that make this a very useful cookbook. First, it has text about techniques regarding marinating and dry-rubbing that has a lot of good information for cooks, including a great table comparing the relative properties of various oils. Tarantino provides recommended uses for the marinades and dry rubs, and instead of saying "Try on fish, or beef or pork" and leaving it at that, his recommendations are far more precise: beef brisket, pork tenderloin, swordfish steaks, scallops, shrimp, rabbit, venison, and other delicacies make their way into the suggestions for use. While it's fun to flip through the pages looking at the various recipes, there is a handy table in the back which can help you to quickly match up what you plan to cook with an appropriate recipe. A final word- most of the dishes I've cooked that my dinner guests raved about and requested the recipe came from this book. I'm tempted to try to keep it a secret, but it's too good not to share.
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