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The Rotisserie Grilling Cookbook: Surefire Recipes and Foolproof Techniques Paperback – August 15, 2017
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About the Author
Derrick Riches has been the expert and writer for the barbecue section of About.com for the past 16 years.
Sabrina Baksh, who is married to Derrick, is a recipe developer, food stylist, and food photographer whose work has been published in a variety of online and print venues, including last year's The Biggest Black Book Ever from Esquire. Riches and Baksh live in Salt Lake City, Utah.
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Top customer reviews
This book has inspired me to dig that rotisserie attachment out of the box it's still packed in (*blush*) and give it a whirl (pun intended). Back to collecting cookbooks, one of the marks of a good solid cookbook for me is one which makes me want to gather ingredients and try the recipes included as well as inspiring me to use the recipes as a jumping off point to my own experimentation. I also really like cookbooks which tell me why certain techniques work the way they do.
This one starts with an introduction to rotisserie cooking, why it is preferable to dry flat cooking and different methods and grills (and attachments).
Next are sections about methods, tools, techniques for placing meat on the skewer, basic equipment, types of meat (and how to safely truss and set them on the skewers), as well as safety food handling information, like testing for doneness. In fact, the introductory and instructional parts of the book comprise about 15% of the content. It's a very thorough course in preparing meat for the best possible finished product.
Next follow recipes and techniques for brines, rubs, marinades, and bastes. Each of these are thoroughly introduced and have included recipes.
After the introductory and background sections, there are a ton of specific recipes. For the purposes of reviewing, I only tried one recipe (sriracha chicken leg quarters) but it was outstanding. I will definitely try more of these recipes.
There isn't an overabundance of photography in the later sections of this cookbook, but the earlier sections are very well photographed.
Really enjoyable, well written and produced cookbook. Highly recommended.
Disclosure: I received an ARC at no cost from the author/publisher.
Author: Derrick Riches & Sabrina Baksh
Publisher: Quarto Publishing Group / Harvard Common Press
Genre: Cooking, Food & Wine
Sub-Genre: Outdoor Cooking, Cooking By Ingredient; Meat & Game, Meat, Poultry & Seafood
Reviewed For NetGalley and Quarto Publishing Group / Harvard Common Press
Rating: 4.75 Stars
Covers the basic equipment and techniques for rotisserie cooking, brines, rubs, marinades & bastes, and various meats, are discussed and recipes given. I hate to heat up the kitchen in the summertime as the A/C seems almost useless in there. I have had my outdoor spit / rotisserie for almost three years and have used it a grand total of 4 times. I am hoping with what I have read here and using a few of the delicious sounding recipes I can gain a mastery of the silly appliance. Considering it is under a covered picnic area I can use it nearly year round. Recipes are written in an easy to understand and follow wording. They look tasty and I am looking forward to trying many of them.
My rating of "The Rotisserie Grilling Cookbook - Surefire Recipes & Foolproof Techniques" is 4.75 out of 5 stars.