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

This is one of the best cookbooks I have seen. It's accurate, informative, and most important, all the recipes I've made have been delicious.

FINALLY! A good cookbook for the rotisserie. It explains absolutely everything about how to prep the meat including brines and marinades. The author really spent a LOT of time on this. You will not regret adding this cookbook to your library.

I got my George Forman Jr. rotisserie a couple of weeks before Christmas. After trying a chicken without a cookbook, I decided I needed a little help. This is the most comprehensive rotisserie cookbook I found. After reading the cookbook, I decided to give the holiday turkey recipe with bacon a try for Christmas dinner. The turkey was wonderfully moist and golden brown. While tying bacon to the turkey wasn't exactly easy, it was worth the effort. I got compliments all around on the wonderful taste. Next time I'll use the elastic bands.If the rest of the recipes are half as good as the holiday turkey recipe, I will consider my money well spent on this cookbook.

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'.