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

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Editorial Reviews

From 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 Reed Business Information, Inc.

From 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 Reed Business Information, Inc.

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Product Details

• Paperback: 368 pages
• Publisher: Harvard Common Press; illustrated edition edition (October 25, 2002)
• Language: English
• ISBN-10: 1558322337
• ISBN-13: 978-1558322332
• Product Dimensions: 9.1 x 7.2 x 1.1 inches
• Shipping Weight: 1.6 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars  See all reviews (20 customer reviews)
• Amazon.com Sales Rank: #3,884 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

34 of 34 people found the following review helpful:

5.0 out of 5 stars I've Been Waiting For This Book For Years!!!!, October 12, 2002

By	Daniel F. Moore (Yarmouth, Maine USA) - See all my reviews (REAL NAME)

This review is from: The Ultimate Rotisserie Cookbook: 300 Mouthwatering Recipes for Making the Most of Your Rotisserie Oven (Hardcover)

Diane Phillips is truly amazing! In 'The Soup Mix Gourmet', she elevated the humble and oft-maligned canned and/or dried soup to haute cuisine. She's done it again with 'The Ultimate Rotisserie Cookbook'. This appliance has exploded onto the kitchen scene and is now, thanks to Ron Popeil and George Foreman, widely used in American homes.

Phillips cites dry rubs as 'part and parcel of what makes delicious rotisserie and grilled food'. In the chapter, 'A Whole Lot of Saucin' Going On', she delights us with recipes for not only rubs, but marinades, salsas, pesto, and a wide variety of finishing sauces. The Fiesta Rub combining chili powder, cumin and oregano made a meal of chicken breasts exploding with flavor. There are over 50 pages in this chapter and this alone will allow you to experiment with new and old flavors and tastes.

Additionally, Ms. Phillips discusses poultry, beef, lamb, pork and vegetables. Each chapter begins with a listing of the recipes and the appropriate page number. Also included are spice and sauce 'no brainers', a list of spices and sauces that complement the particular meat or vegetable. Cooking times for doneness are particularly helpful in the meat chapters.

Just when you think you have tried almost everything in the rotisserie, comes the chapter entitled, 'Hot and Sweet'. Fruit is showcased here and the Rotisserie Caramel Apples will have the kids screaming for more! The book concludes with a collection of side dishes to accompany your rotisserie meal. Here you will find baked beans, potato and rice dishes and some salad suggestions, to mention only a few.

As you can probably tell, I love this book! I have owned a Showtime Rotisserie for over five years and there is nothing to compare to the simplicity of use and the scrumptious results. Dianne Phillips has increased the possibilities for this appliance dramatically AND deliciously. A book on this subject is long overdue as it is easy to get tired of whole chickens. If you are a rotisserie user or considering the purchase of one, this book is a 'must buy'.

16 of 16 people found the following review helpful:

4.0 out of 5 stars Perfect for someone who has a rotisserie oven or wants one!, September 28, 2002

By	Catherine S. Vodrey (East Liverpool, Ohio United States) - See all my reviews (TOP 500 REVIEWER)    (REAL NAME)

This review is from: The Ultimate Rotisserie Cookbook: 300 Mouthwatering Recipes for Making the Most of Your Rotisserie Oven (Hardcover)

I would not have believed that there could be gathered together 300 recipes all making use of a rotisserie oven, but Diane Phillips has done just that with "The Ultimate Rotisserie Cookbook." Perfect for someone who has a rotisserie oven--or is seriously considering buying one--this is, of course, heavy on the meat and kabob recipes. These are mouthwatering: Creole Mustard-Crusted Rib Roast, Indonesian Pork Satay, Romano-Crusted Swordfish, and so on. There are even, surprisingly enough, some "sides" and dessert recipes. The Strawberry S'Mores and Pineapple with Macadamia Caramel Sauce could just as easily be made without a rotisserie, but what fun that Phillips had the imagination to include them here!

The book is pleasingly heavy in the hand, and the graphic design attractive to the eye. I wish some color other than red had been used for notes and recipe titles (red is so hard on the eyes), but that's a small quibble with an unusual and useful cookbook.

13 of 13 people found the following review helpful:

5.0 out of 5 stars The cookbook that makes the showtime grill worth the $$$, October 13, 2003

By	E. Hennessey (Collinsville, IL) - See all my reviews (REAL NAME)

We bought one of those showtime grills you see advertised on tv - the Set it and Forget It! rotisserie. Bed Bath and Beyond sells a smaller version for $100 - that is the one we got. Unfortunatly it did not come with a lot of recipes - just basic cooking tips - x pounds = x mins. I saw this book on Amazon and the reviews were pretty good. Those reviews did not do it justice. This book is a MUST HAVE if you have one of those grills. It is tailored to the kitchen counter rotiserie - not the big rotisserie kits for your BBQ.

I never imagined being able to rotisserie a banana or an apple. This has recipes from that to chicken, pork, fish, kabobs, etc. I just got the book the book and already made 3 recipes out of it today! I made a whole chicken on it that rivals anything the supermarkets can produce. You MUST buy this book if you want to take full advantage of your rotisserie grill! Tonight for dessert I am suprising my wife with the Caramelized Apples! Yummm I can hardly wait!