The Ultimate Rotisserie Cookbook: 300 Mouthwatering Recipes for Making the Most of Your Rotisserie Oven
February 16, 2010 · Posted in Bestselling Cooking Books
Product Description
Cooking food on a spinning spit dates all the way back to the discovery of fire. Nowadays, a small rotisserie oven on the kitchen counter will conveniently transform a chicken into a gloriously crispy, moist, and delicious family dinner in an hour (while you are busy doing other things, or even finding time to relax). But once you’ve rotisseried a couple of chickens, where do you go from there? Well, how about Boursin-Stuffed Chicken Breasts, Moroccan-St… More >>
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5 Responses to “The Ultimate Rotisserie Cookbook: 300 Mouthwatering Recipes for Making the Most of Your Rotisserie Oven”
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I haven’t used the recipes from this book yet BUT I am impressed with two great tips from the book. First one is the statement about the non electronic Ronco rotisserie’s timers being inaccurate so it’s a good idea to use some other timer so you don’t overcook. The second great tip was how to use the kabob rods to cook the ribs. The kabob rods at Ronco’s website will cost you around $27 with shipping included and then you pay more money if you want the rib accessory kit too so the instructions in the book helped me save money by not having to buy the rib kit as well.
Rating: 5 / 5
I just purchased the Ronco Showtime Rotisserie and this book it helpful. It gives good ideas as to what to cook.
Rating: 5 / 5
I purchased this cookbook for my daughter-in-law to go with the fancy rotisserie she wanted for Christmas. She was thrilled with the rotisserie and read over the Recipe Book and thought the recipes sounded excellent.
Rating: 5 / 5
I’m glad to have this guide to give me some options as I experiment as a first-time rotisserie grill owner. There are a number of basic recipes that give me a place to start. However, as a fairly experienced cook, I was dismayed to see a lot of ingredients and/or dishes I’ve never heard of. I guess I would have appreciated a book weighted a little more toward the basics of rotisserie cooking and less toward the unusual–things like Daikon-Crusted Salmon (okay, I now know what a daikon is, but I don’t plan on figuring out where to track one down so that I can cook this). And there’s no way my husband is going to go for Apricot Curry Shrimp. If we decide to invest in jumbo shrimp, there’s no way we are going to put apricots on them!
Rating: 4 / 5
I got this book to go with a rotisserie for my mom for Christmas, and she was very happy with it! Lots of great healthier type recipes for her to try in there.
Rating: 5 / 5