This book has inspired me to dig that rotisserie attachment out of the box it's still packed in (*blush*) and give it a whirl (pun intended). Back to collecting cookbooks, one of the marks of a good solid cookbook for me is one which makes me want to gather ingredients and try the recipes included as well as inspiring me to use the recipes as a jumping off point to my own experimentation. I also really like cookbooks which tell me why certain techniques work the way they do.
This one starts with an introduction to rotisserie cooking, why it is preferable to dry flat cooking and different methods and grills (and attachments).
Next are sections about methods, tools, techniques for placing meat on the skewer, basic equipment, types of meat (and how to safely truss and set them on the skewers), as well as safety food handling information, like testing for doneness. In fact, the introductory and instructional parts of the book comprise about 15% of the content. It's a very thorough course in preparing meat for the best possible finished product.
Next follow recipes and techniques for brines, rubs, marinades, and bastes. Each of these are thoroughly introduced and have included recipes.
After the introductory and background sections, there are a ton of specific recipes. For the purposes of reviewing, I only tried one recipe (sriracha chicken leg quarters) but it was outstanding. I will definitely try more of these recipes.
There isn't an overabundance of photography in the later sections of this cookbook, but the earlier sections are very well photographed.
Really enjoyable, well written and produced cookbook. Highly recommended.
Four stars!
Disclosure: I received an ARC at no cost from the author/publisher.
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