George Foreman is a world boxing champ--and a cookbook author. For his Big Book of Grilling, Barbecue, and Rotisserie, the genial endorser of the widely popular Grilling Machine offers 75 recipes for meat, poultry, fish, vegetables, and more--dishes devised by his coauthor, Barbara Witt. "In this cookbook you will travel with me and visit Europe, Mexico, the Caribbean, Africa, Latin America, and finally home to America," says Foreman. That's a lot of travel, but Witt's accessible recipes are full of big, exciting flavor and should become favorites of outdoor and indoor grillers alike.

Beginning with useful information about grilling equipment--the recipes are tailored to work using rotisseries, open-flame, and indoor and outdoor electric grills--the book then dishes up winners like Kingwood Skirt Steak with Grilled Bananas, Barbecued Spicy Lime and Cilantro Chicken, and Ginger Shrimp with Mango Mayonnaise. A chapter on burgers and pizza offers a particularly innovative assortment of those treats, among them the Open-Face Catfish Burger and grilled pizzas like the knockout (how else to put it?) pie topped with charred red and white onions, prosciutto, and black walnuts. Throughout, the book provides useful tips and nutritional breakdowns for the recipes, which take advantage of the microwave and other timesaving preparation techniques. This is another Foreman winner. --Arthur Boehm


From 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 drinksAand given the author's unique credentials, who better to devise an unforgettable punch? (Oct.) Copyright 2000 Reed Business Information, Inc.


Review
George Foreman These recipes capture the diverse flavor memories of my travels, allowing me to savor them all over again along with the good times...In this cookbook, you will travel with me and revisit Europe, Mexico, the Caribbean, Africa, Latin America, and finally come home to America.


Book Description
King of the ring and king of the grill, George Foreman joins forces with chef Barbara Witt to provide zesty, all-new dishes for grill and rotisserie cooking. Let George Foreman and Barbara Witt show you how you can easily make delicious meals that will satisfy your need for speed and your family's need for a good, home-cooked meal. Foreman and Witt have created tasty recipes for meats, poultry, seafood, vegetables, innovative grilled salads, pasta sauces -- even pizza -- that can be prepared indoors, using an electric or stovetop grill; or outdoors, on an electric, charcoal, or gas-powered barbecue. Complete with nutritional information, the recipes in the Big Book of Grilling, Barbecue, and Rotisserie reflect an international range of flavors -- Caribbean, Pan-Asian, and Latin -- and provide new twists on All-American favorites. There are even suggestions for side dishes, some of which can be prepared on the grill right alongside the main course. You'll find everything you need to know about equipment; ways to maximize flavor by using rubs, pastes, marinades, and brines; and how to find and use the best meats and ingredients. 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. Recipes Include: Fiery Orange Sesame Flank Steak • East Indian Lamb Patties • Butterfly Pork Chops with Apricots Tuna Tostadas • Barbecued Baby Back Ribs • Ham Steak with Peach Chutney • Spicy Lime and Cilantro Chicken • Prosciutto-Wrapped Scallops on Creamy Spinach • Herb- and Parmesan-Crusted Chicken Breasts • Moroccan Cornish Hen • Duck Out of Africa • Crispy Cajun Catfish with Sun-Dried-Tomato Sauce • Linguine with Lobster Tarragon • Carib Beef and Mango Burger .White Pizza Portobello • Carol's Tropical Turkey Salad • Mixed Mushroom Fettuccine • and many more!


Download Description
Thanks to the Lean Mean Fat-Reducing Grilling Machine he endorses, George Foreman's name has become synonymous with grilling. In his new cookbook, the championship boxer and bestselling author joins forces with chef Barbara Wit to provide more than 75 recipes for meats, filets, chops, kabobs -- and even fruit and pizza.


About the Author
George Foreman, two-time boxing heavyweight champion of the world, is also the author of By George and George Foreman's Knock-Out-the-Fat Barbecue and Grilling Book.

FROM THE PUBLISHER