“The updated edition of MARINADES takes into account fresh ingredients and what one might have in their kitchen cupboards. Think of the ingredients as flavorful colors and the cupboard as a palette. By storing certain products, you will be able to create beautiful flavors at any time, no matter what new items you bring from the market. Therefore, your cupboard should contain everything from basic ingredients to ethnic ones from around the world: from the Mediterranean, Asia, and elsewhere. You should have spices and seasonings from all over the world. Also, in the new edition of the book, I have added many recipes and techniques. I have included new ideas, new brines, new glazes, and marinades. 

Understanding food theory or kitchen science helps you understand how things work. With a little help from chemistry, you will be able to substitute or adjust your ingredients, improvising. So, I will be the last person to tell you to follow the instructions in my book to the letter... Instead, I will always support improvisation and inspiration.” Jim Tarantino