Ultimate Rotisserie Cookbook

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). But once you've rotisseried a couple of chickens, where do you go from there? Well, how about Boursin-Stuffed Chicken Breasts, Moroccan-Style Leg of Lamb, Southwestern Pork Kabobs, Roasted Salmon with Mustard-Chive Butter, Pesto-Marinated Eggplant, or even Ginger-Roasted Pears with Brandy Sauce? The Ultimate Rotisserie Cookbook is the be-all and end-all book for the rotisserie oven, with 300 recipes for every possible way to use the machine, including what you'd expect and lots of surprises, plus a slew of sauces, rubs, marinades, and side dishes. Diane Phillips is the author of eight cookbooks, including The Soup Mix Gourmet and The Perfect Mix. She teaches her easy, elegant, do-ahead approach at cooking schools all over the country, has been a spokesperson for Pepperidge Farm and Le Creuset, and has appeared numerous times on television. Phillips lives in San Diego, California.