Cooking with Herbs/Spices

Lesson 4: Rubs, Brines, Marinades & Classic Combos

Bibliography

See Miloradovich, Pp. 128 –134 for herb combinations.

See Brown, Pp.181-197 for brines, rubs, and marinades.

See Trotter, Pp.174-176 for seafood marinades.

For more rubs and marinades, not necessarily limited to pork, see the web site for The Pork Bureau.

The magazine "Cooks Illustrated”, at Cooks Illustrated has a number of good articles on brining.

For one of Alton Brown’s brine recipes on the WEB, this one for roast turkey, see his recipe at The Food Network.

For more on marinades, see the article at A Pinch Of...

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