The Ultimate Rotisserie Cookbook: 300 Mouthwatering Recipes for Making the Most of Your Rotisserie Oven

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This book is the be-all to end-all book for the rotisserie oven, with 300 recipes for every possible way to use the machine.
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Overview

This book is the be-all to end-all book for the rotisserie oven, with 300 recipes for every possible way to use the machine.
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Editorial Reviews

Publishers Weekly
Is a countertop rotisserie the one small appliance every cook needs in order to save time in the kitchen while producing fabulous meals? Phillips (The Soup Mix Gourmet) thinks the answer is yes, and she presents a strong case. If cooks have a tabletop rotisserie with a good timer, she says, they can "set it and forget it," leaving Spicy Thai Ginger Chicken, Peach and Ginger Pork Roast or Scallop Kabobs to cook (and self-baste) to perfection with little help from the cook-and minimal cleanup time. In chapters devoted to poultry, beef and lamb, pork, fish and vegetables, Phillips provides many good ideas for using every part of any rotisserie-the spit, kabob rods and basket-even suggesting that the basket be used for cooking "Dillicious" Salmon Cakes, Pesto-Grilled Eggplant and Chipotle Meatloaf. Almost every section of the book offers advice on rubs, marinades and sauces, but there is also an extra chapter completely devoted to sauces, as well as another one on such side dishes as Garlic Smashed Potatoes with Cream and Asian Slaw. Desserts such as Caramelized Bananas with Hot Fudge provide an additional argument that cooking with a rotisserie can actually be fun. (Oct.) Copyright 2002 Cahners Business Information.
Library Journal
The "top manufacturer" (could it be Ronco?) of rotisserie ovens has sold more than three million of the countertop appliances in the last several years, and Phillips's latest book (after The Soup Mix Gourmet) supplies dozens of easy and delectable recipes for anyone who owns one. There are several chicken recipes, but she also uses her rotisserie to cook other meats, vegetables, and even desserts ("I know what you're thinking," she writes, "this woman is mad! But wait ."), including Bittersweet S'mores and Grilled Drunken Figs. Each chapter opens with "No-Brainers" that offer advice on using condiments, prepared sauces, and the like. A chapter on homemade salsas, rubs, and sauces and a selection of (nonrotisserie) side dishes round out the book. For most collections. Copyright 2002 Cahners Business Information.
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Product Details

  • ISBN-13: 9781558322325
  • Publisher: Harvard Common Press, The
  • Publication date: 10/28/2002
  • Pages: 368
  • Product dimensions: 7.58 (w) x 9.42 (h) x 1.32 (d)

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