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George Foreman's Big Book Of Grilling Barbecue And Rotisserie: More than 75 Recipes for Family and Friends Overviews
King of the ring and king of the grill, George Foreman joins soldiery with chef Barbara Witt to supply all-new dishes for grill and rotisserie cooking. The recipes in this book can be ready indoors, using an electric or stovetop grill; or outdoors, on an electric, charcoal, or gas-powered barbecue.Grilling is medicinal and quick. If you do a minuscule work in advance, once you fire up the grill, supper can be ready in a matter of minutes. So dishes like Rib Roast with Rosemary and Roasted-Garlic Wine Sauce, Chicken Breasts with Peanut Sauce, Ginger Honey Duck, and Curried Salmon Steak come to be easy weeknight dinners instead of party fare.
Foreman and Witt have created delicious recipes for grilled meats, poultry, seafood, vegetables, innovative grilled salads and pasta sauces -- even pizza. Unblemished with full nutritional information, the recipes reflect an international range of flavors -- Caribbean, Pan-Asian, and Latin -- and supply new twists on all-American favorites. In the formula introductions and in the vegetable chapter, there are suggestions for side dishes, some of which can be ready on the grill alongside the main course.
You'll find all things you need to know about equipment; ways to maximize flavor by using seasoning rubs, pastes, marinades, and brines; and there are sources for the best meats and ingredients. While these dishes are full of big flavors, the ingredients can be found in any well-stocked supermarket. Either you want a quick-fix family meal, a backyard barbecue feast, or an elegant supper party, you'll find the excellent formula in George Foreman's Big Book of Grilling, Barbecue, and Rotisserie.
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