George Foremans Big Book of Grilling Barbecue and Rotisserie or Ultimate Chocolate Cookie Book

George Foreman's Big Book of Grilling, Barbecue, and Rotisserie: More than 70 Recipes for Family and Friends

Author: George Foreman

King of the ring and king of the grill, George Foreman joins forces with chef Barbara Witt to provide all-new dishes for grill and rotisserie cooking. The recipes in this book can be prepared indoors, using an electric or stovetop grill; or outdoors, on an electric, charcoal, or gas-powered barbecue.

Grilling is healthful and quick. If you do a little work in advance, once you fire up the grill, dinner 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 become 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. Complete with full nutritional information, the recipes reflect an international range of flavors—Caribbean, Pan-Asian, and Latin—and provide new twists on all-American favorites. In the recipe introductions and in the vegetable chapter, there are suggestions for side dishes, some of which can be prepared on the grill alongside the main course.

You'll find everything 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. Whether you want a quick-fix family meal, a backyard barbecue feast, or an elegant dinner party, you'll find the perfect recipe in George Foreman's Big Book of Grilling, Barbecue, and Rotisserie.

Publishers Weekly

Foreman could have designed this cookbook as a blatant tool to bolster sales of the electric grill that bears his name. It is a relief then to find that, once again, Foreman, writing with Witt (Pan-Asian Express), has taken the high road. What he presents is a happy-go-lucky collection of more than 75 recipes inspired by his salad days of boxing all over the world. Most entries can be cooked indoors or out, using electricity, gas or good old American charcoal. Foreman leads with a Kingwood Skirt Steak, taking the underappreciated cut of meat and treating it to a dry rub of chili powder, oregano and cinnamon. The thin cuts cook up fast and are served alongside grilled bananas. When Foreman turns chicken he does so with a rotisserie-roasted Moroccan Cornish Hen in a marinade of yogurt with cumin, turmeric and paprika. The seafood section features a Danish Mary Bluefish with a marinade containing Aquavit, the Dutch liquor, and also spicy skewered Tangerine Scallops made with hot Asian chili sauce. These exotic concoctions are superior to the more domestic efforts, the most worrisome of which is an American version of Indonesian chicken satay with a peanut sauce made of peanut butter, ketchup, Worcestershire sauce, honey and vinegar. Rounding out the book are a dozen salad and vegetable offerings including a winning Watercress and Cucumber with Fresh Tuna. The only gap is a section on drinks--and given the author's unique credentials, who better to devise an unforgettable punch? (Oct.) Copyright 2000 Cahners Business Information.|

Table of Contents:

Contents

Foreword by George Foreman Introduction by Barbara Witt About Equipment Checking on Doneness The Pantry Mail-Order Sources

Meat Poultry Seafood Burgers and Pizza Vegetables and Salads

Index Metric Equivalencies

Book about: Geläufigkeit mit der Informationstechnologie: Sachkenntnisse, Konzepte, und Fähigkeiten

Ultimate Chocolate Cookie Book: From Melties to Whoopie Pies, Biscotti to Black and Whites, With Dozens of Chocolate Chip Cookies, Plus Hundreds More

Author: Bruce Weinstein

Can you ever have enough chocolate? Not Likely!

Library Journal

The prolific authors of the "Ultimate" series (featuring muffins, ice cream, potatoes, candy, and more) provide more than 90 master recipes for delicious chocolate cookies of all sorts, along with hundreds of variations. Recipes are organized alphabetically, from Almond Coconut Cookies to those Whoopie Pies, and each one is accompanied by its own "crunch-o-meter," a symbol indicating its texture, from hard to cakey to fudgy. Sure to be popular, this is recommended for all baking collections. A follow-up to Wilson's Christmas cookie book, A Baker's Field Guide to Chocoloate-Chip Cookies might be more accurately described as a collection of cookies with chocolate chips. Although there are certainly variations on the familiar Toll House-type cookie, many of the recipes are in another category entirely: e.g., Black-Bottom Cookie Cupcakes, Amaretto Almond White Chocolate Squares, and Peanut Brittle Chip Bars. As with the first title in the series, "field notes," "lifespan" (storage information), and a color photograph accompany each recipe, and various icons indicate which cookies are best for shipping, fun to make with kids, and so on. For larger collections. Copyright 2004 Reed Business Information.