(2002) The Ultimate Rotisserie Cookbook: 300 Mouthwatering Recipes for Making the Most of Your Rotisserie Oven. By Diane Phillips. (ISBN: 9781558322332)

Book Description: Harvard Common Press, U.S.A., 2002. First Edition Thus, number line on copyright page reads: 10 9 8 7 6 5 4 3 2 1 . GLOSSY SOFT COVER. 338 pages, 7.25" x 9.125" tall, 1" thick. As New copy - Never read.

Book Condition: As New. Price Stated: [$17.95 US]

Dust Jacket Condition: None, This is a soft cover.

About This Book: 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-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 both what you'd expect and lots of surprises, plus a slew of sauces, rubs, marinades, and side dishes.

Synopsis: 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 readers expect and lots of surprises, plus a slew of sauces, rubs, marinades, and side dishes. 10 illustrations. 368 pages.

About The Author: 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.

Visit DianePhillips.com for more about the author.