George Foreman's Big Book of Grilling, Barbecue and Rotisserie (Hardcover)

~ (Author), Barbara Witt (Contributor) "If you've ever doubted the extent of enthusiasm for grilling in America, you need only check out the Web sites devoted to nothing else or..." (more)
Key Phrases: lidded electric grill, barb cue, coins fresh ginger, Pico de Gallo, Cook's Note, Middle Eastern (more...)

Editorial Reviews

Amazon.com Review

George Foreman is a world boxing champ--and a cookbook author. For his Big Book of Grilling, Barbecue, and Rotisserie, the genial endorser of the widely popular Grilling Machine offers 75 recipes for meat, poultry, fish, vegetables, and more--dishes devised by his coauthor, Barbara Witt. "In this cookbook you will travel with me and visit Europe, Mexico, the Caribbean, Africa, Latin America, and finally home to America," says Foreman. That's a lot of travel, but Witt's accessible recipes are full of big, exciting flavor and should become favorites of outdoor and indoor grillers alike.

Beginning with useful information about grilling equipment--the recipes are tailored to work using rotisseries, open-flame, and indoor and outdoor electric grills--the book then dishes up winners like Kingwood Skirt Steak with Grilled Bananas, Barbecued Spicy Lime and Cilantro Chicken, and Ginger Shrimp with Mango Mayonnaise. A chapter on burgers and pizza offers a particularly innovative assortment of those treats, among them the Open-Face Catfish Burger and grilled pizzas like the knockout (how else to put it?) pie topped with charred red and white onions, prosciutto, and black walnuts. Throughout, the book provides useful tips and nutritional breakdowns for the recipes, which take advantage of the microwave and other timesaving preparation techniques. This is another Foreman winner. --Arthur Boehm

From Publishers Weekly

Foreman could have designed this cookbook as a blatant tool to bolster sales of the electric grill that bears his name. It is a relief then to find that, once again, Foreman, writing with Witt (Pan-Asian Express), has taken the high road. What he presents is a happy-go-lucky collection of more than 75 recipes inspired by his salad days of boxing all over the world. Most entries can be cooked indoors or out, using electricity, gas or good old American charcoal. Foreman leads with a Kingwood Skirt Steak, taking the underappreciated cut of meat and treating it to a dry rub of chili powder, oregano and cinnamon. The thin cuts cook up fast and are served alongside grilled bananas. When Foreman turns chicken he does so with a rotisserie-roasted Moroccan Cornish Hen in a marinade of yogurt with cumin, turmeric and paprika. The seafood section features a Danish Mary Bluefish with a marinade containing Aquavit, the Dutch liquor, and also spicy skewered Tangerine Scallops made with hot Asian chili sauce. These exotic concoctions are superior to the more domestic efforts, the most worrisome of which is an American version of Indonesian chicken satay with a peanut sauce made of peanut butter, ketchup, Worcestershire sauce, honey and vinegar. Rounding out the book are a dozen salad and vegetable offerings including a winning Watercress and Cucumber with Fresh Tuna. The only gap is a section on drinksAand given the author's unique credentials, who better to devise an unforgettable punch? (Oct.)
Copyright 2000 Reed Business Information, Inc.

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Product Details

• Hardcover: 224 pages
• Publisher: Simon & Schuster (October 11, 2000)
• Language: English
• ISBN-10: 0743200926
• ISBN-13: 978-0743200929
• Product Dimensions: 9.4 x 7.6 x 0.9 inches
• Shipping Weight: 1.3 pounds (View shipping rates and policies)
• Average Customer Review: 3.1 out of 5 stars  See all reviews (17 customer reviews)
• Amazon.com Sales Rank: #760,379 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

34 of 35 people found the following review helpful:

2.0 out of 5 stars What a disappointment., June 16, 2002

By	Melody Lema "ammyofnine" (Turlock, CA USA) - See all my reviews

I found this book to be a sorry excuse for product advertisement. I own both the grill and rotisserie. I was hoping for recipes to help me learn how to use them. The rotisserie recipes were basically non-existant. I did not learn any thing from this book then what came with either the grill and/or rotisserie. Don't waste your money. Go to a good recipe exchange list and they will have what you need.

21 of 21 people found the following review helpful:

1.0 out of 5 stars Disappointed, July 24, 2001

By	Ron Estrada (WATERFORD, MI United States) - See all my reviews

This is not the companion cookbook for the famous George Foreman grill that we had assumed it would be. It is just another "barbeque" cookbook and the kind we like least--recipes calling for ingredients not ordinarily found in our kitchen.

19 of 19 people found the following review helpful:

3.0 out of 5 stars Decent cookbook but not a crowd pleaser, February 13, 2002

By A Customer

Alright: numerous reviewers have expressed disappointment that this book doesn't have more rotisserie recipes. My take on it is that Foreman's intent with this book was to promote a *number* of his products, which include indoor and outdoor grills. And a number of these recipes are marinate-and-cook types, which often mention the possibility of adapting them for the rotisserie.

As for the recipes, there are a number of intriguing ones incorporating Caribbean, Asian and Middle Eastern flavors. I really loved the duck recipes, and one Moroccan Cornish Game Hen Recipe. Beyond poultry, this book peters out a bit. Maybe good cookbook writers don't give their very best stuff "in partnership" with a celebrity. (George, while a smart and talented guy, I'm guessing made limited contributions to this cookbook. But it's his picture & name in big letters on the cover.)

If you have a rotisserie (well worth owning) and some kind of grilling equipment, this might be a good primer. There are few enough good (or even bad) cookbooks out there with rotisserie recipes, although there are quite a few for grilling. (Try "The Thrill of the Grill" or "Smoke and Spice".)