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

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 youve rotisseried a couple of chickens, where do you go from there? Diane Phillips has taught her easy, elegant, and do-ahead approach at cooking schools throughout the country, and now she lends her versatility and expertise to the rotisserie oven, creating more than 300 recipes for everything youd expect from a rotisserie oven, plus plenty of surprises. Try Porcini Roasted Chicken, or Peach and Ginger Pork Tenderloin, or Milwaukee Beer Brats, or Aloha Coconut Shrimp. There are also dozens of sauces, rubs, marinades, and side dishes, including Orange-Glazed Sweet Potatoes and Roasted Baby Artichokes. You can even make desserts such as Old-Fashioned Baked Apples or Kahlua-Glazed Bananas.

Diane Phillips is an esteemed culinary educator, James Beard Award - nominated cookbook author, product spokesperson, and consultant to the food industry. Fondly known as The Diva of Do - Ahead, she has taught her tremendously popular do - ahead entertaining classes for more than 15 years in cooking schools nationwide, selling out in markets from the Midwest to the Bay Area. Focusing on breaking down each recipe into do - ahead steps, she allows home cooks to prepare for a party without having to stress over complicated last - minute cooking. The first of her entertaining classes, Do - Ahead Thanksgiving, was covered by the Associated Press in 2003. Phillips imparts her imaginative, timesaving cooking techniques and her keen sense of aesthetic cuisine at prestigious cooking schools throughout the country such as Draeger's, Sur La Table, Ramekins, and Viking Culinary Centers. She teaches classes for Christmas, Easter, picnics, tailgates, bridal shower luncheons, brunch, and other kinds of entertaining. She attended Le Cordon Bleu and has been a spokesperson Turning Leaf Vineyards, Lipton Recipe Secrets, Pepperidge Farms, and Cabot Creamery, and has appeared on numerous radio and television programs. She is the author of several cookbooks, and lives in San Diego, California.